Bitterballen
Bitterballen are a traditional Dutch snack, typically served as part of a tapas-style spread or as a standalone appetizer. They are small, round, breaded and fried meatballs, filled with a mixture of chopped or minced beef, beef broth, flour, butter, and various seasonings. The name "bitterballen" translates to "bitter balls" in English, but despite the name, they are not bitter in taste. The term "bitter" refers to a type of Dutch alcohol traditionally served with the snack.
History
The exact origins of bitterballen are unclear, but they are believed to have been developed in the Netherlands during the 17th century. They were originally considered a delicacy and were often served at high-class events and parties. Over time, they became a popular snack in Dutch pubs and bars, often served with beer.
Preparation
The preparation of bitterballen involves several steps. First, a roux is made from butter and flour, to which beef broth is added. This mixture is cooked until it forms a thick gravy. Chopped or minced beef is then added to the gravy and the mixture is left to cool. Once cooled, the mixture is shaped into small balls, which are then breaded and deep-fried until golden brown.
Serving
Bitterballen are typically served with a side of mustard for dipping. They are often accompanied by a glass of Dutch beer or jenever, a traditional Dutch spirit. While they are most commonly found in the Netherlands, they are also popular in other parts of the world, particularly in areas with a significant Dutch population.
Variations
While the traditional bitterballen recipe calls for beef, there are many variations of the snack. Some versions use other types of meat, such as chicken or veal, while vegetarian and vegan versions use ingredients like mushrooms, cheese, or plant-based meat substitutes.
See also
This Dutch cuisine related article is a stub. You can help WikiMD by expanding it.
Bitterballen with mustard mayo
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