Bitterballen (Dutch meatballs)
Bitterballen (Dutch meatballs) is a Netherlands classic for good reason — beef stock does most of the work, and the method is approachable enough for a weeknight. Low and slow is the secret — the longer simmer lets beef stock soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 100 g Butter
- 150 g Flour
- 700 ml Beef Stock
- 30 g Chopped Onion
- 1 Tbs chopped Parsley
- 400 g Ground Beef
- Salt
- To taste Pepper
- Ground Nutmeg
- 50 g Flour
- 2 Beaten Eggs
- 50 g Breadcrumbs
Method
- Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.
- Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.
- Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.
- Serve on a plate with a nice grainy or spicy mustard.
Tips for the best Bitterballen (Dutch meatballs)
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Netherlands base takes well to it.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Bitterballen (Dutch meatballs) recipe medium to make?
It is rated medium: 12 ingredients and 4 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for beef stock?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Bitterballen (Dutch meatballs) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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