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Bitterballen Recipe

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This recipe for Bitterballen is from The Van Steyn Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup thick white sauce
2 cups chopped cooked meat (roast beef, veal, ham or mixture of all three)
1 tbsp. minced parley
pepper
salt
Worcestershire sauce
1 egg
fine dry bread crumbs
cooking oil
wooden picks
mustard
Directions:
Directions:
Mix sauce, meat, parsley. Add pepper, salt and sauce to taste. Chill. Shape into balls (1 inch). Roll in bread crumbs. Dry for 2 hours. Mix egg with 2 tbsp. water. Dip balls in egg, again in bread crumbs. Fry in hot oil 400 degrees for 1 - 2 minutes. Drain. Serve piping hot, on a wooden pick. Mustard can be handed round or put on a small dish to dip it in.
Personal Notes:
Personal Notes:
The word "bitter" comes from "gin and bitter" and does not mean the opposite of "sweet".

The people in the Netherlands serve these, when drinking their "Dutch Gin", before dinner, called "Borrel". But always serve "jenever" (Dutch Gin) iced. Not "with ice".

 

 

 

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