Dutch Meatballs (Bitterballen)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon milk
- 1 teaspoon canola oil
- oil for deep-fat frying
- 1/2 cup beef broth
- 1/4 cup minced fresh parsley
- 1 beef top sirloin steak (3/4 pound), cut into 1/2-i
- 1-1/3 cups dry bread crumbs
- stone-ground mustard optional
- Carbohydrate 10.2631357050448 g
- Cholesterol 469.004687519114 mg
- Fat 29.9538578632357 g
- Fiber 0.641136338435313 g
- Protein 14.591359363872 g
- Saturated Fat 14.3795977815324 g
- Serving Size 1 1 -1/2 dozen. (176g)
- Sodium 514.537863982687 mg
- Sugar 9.62199936660944 g
- Trans Fat 2.98994081938563 g
- Calories 366 calories
In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled., Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or deep fryer, heat oil to 375degrees., Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.
