A Small Batch Bitterballen#Eattheworld

Bitterballen are Dutch Cheese Stuffed Meatballs, a classic bar snack. Bitterballen, one of Holland's favorite, deep-fried delicacies are often served as a snack in Dutch bars and cafés, also form part of a variety of fried finger foods, called bittergarnituur and are usually served along with beer.

Typically containing meat the name bitterballen comes from the word bitter which in Dutch was a generic word for a certain alcoholic beverage made from certain types of herbs to flavor it.
Makes 6 Bitterballen
Ingredients
2 Tablespoon All Purpose Flour
½ + ½ Tablespoon Butter
½ Cup Milk
200 Grams  Mince - Mutton/Lamb/Beef
1 Scallion/Spring Onion - green& white chopped
2 Cloves Garlic - finely chopped
1 Leek - finely chopped
1 Teaspoon Worcestershire Sauce
Salt to taste
¼ Teaspoon Black Pepper powder
Mozzarella Cheese as required - cut into tiny cubes
For the Breading
½ Cup All Purpose Flour
1 Egg
1 Cup Panko Breadcrumbs
Oil as required for frying

Method

In a pan heat ½ tablespoon butter add garlic, leek, white of the spring onion and minced beef, fry till the it starts to change color add salt pepper and fry for a minute. Add Worcestershire sauce and stir well till cooked and all moisture is evaporated
In a another pan heat the remaining butter add flour and cook for a minute stirring continuously now add the milk gradually and keep stirring to form a lump free smooth ball add the beef mixture and mix well till combined, keep stirring till all the moisture is evaporated. Take it out on to a bowl and let is cool.
Transfer the meat mixture to a airtight container and refrigerate for at least 4 -5 hours. I refrigerated mine overnight. 

Make small balls, press to make a circle on the palms of your hands add a small cube of cheese in the center and seal.

Roll into a smooth ball. Make all like wise.

In one bowl keep the flour, in another the bread crumbs, the third lightly beaten egg.
Dredge the balls in flour , then dip in egg and then finally roll in bread crumbs. Place these meatballs on a plate. Once completed, place the meatballs plate in the fridge until ready to fry or let it chill for at least an hour or two.

In a large Dutch oven, skillet or deep fryer, add enough oil. I used my cast iron Appe/Aebleskiver pan. Add a teaspoon of oil in each slot, when hot place the meatball in each slot.

Fry until golden brown by turning the sides, should take about 4 or 5 minutes. Frying in this pan is easy, uses very little oil and also the shape of the meatball is retained.

See these are perfectly fried.

Serve hot with a grainy or spicy mustard or ketchup or any sauce of your choice. 

These are succulent little meatballs with the softest cheesy interior you can imagine. You won’t be able to stop at just one, or two, believe me you’ll devour, them all they are so addictive!

Labels: Dutch, Starter, Beef, Mozzarella Cheese, Leek, Eat The World

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's  Netherlands.

Check out all the wonderful Dutch dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Memories of Holland, Dutch Traditions, and Sailboat Speculaas
Pandemonium Noshery: Mosterdsoep - Dutch Mustard Soup
Amy’s Cooking Adventures: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Sugarlovespices: Dutch Apple Tart, Hollandse Appeltaart
Making Miracles: Hutspot met Gehaktballen (Dutch Mashed Potatoes and Carrots with Meatballs)
Sneha’s Recipe: A Small Batch Bitterballen
Chef Mireille: Ontbijtkoek - Dutch Spice Cake
Kitchen Frau: Boerenkool Stamppot (Dutch Mashed Potatoes and Kale with Sausage and Pears)
A Day in the Life on the Farm: Hachee