Medel
Bitterballen (Holländska köttbullar)
Dessa spröda gyllene holländska kroketter gömmer en kremig, smakrik fyllning av nötkött och champinjoner som rinner ut när du biter genom brödskorpan. Delikata, eleganta och helt oemotståndbara—de är precis sådana snacks som försvinner från tallriken på minuter, speciellt när de serveras med en skarp senap till doppning.
⏱️50 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Melt butter in a pan over medium heat. Add flour gradually, stirring constantly to form a thick paste. Slowly pour in beef stock while stirring to prevent lumps. Simmer for 2-3 minutes, then stir in diced onion, chopped parsley, and shredded beef. Continue cooking until the mixture thickens into a heavy sauce. Season with salt, pepper, and nutmeg to taste.
- 2Pour the mixture into a shallow container, cover, and refrigerate for at least 4 hours, or until completely solidified.
- 3Using a heaping tablespoon, scoop the cold mixture and quickly roll into a ball. Coat lightly in flour, then dip in beaten egg (ensuring complete coverage), and finally roll in breadcrumbs. Refrigerate the formed bitterballen while heating oil to 190°C in a deep fryer.
- 4Fry 4 bitterballen at a time until golden brown, about 2-3 minutes. Drain on paper towels and serve immediately with grainy or spicy mustard.