Crispy Dutch Beef Bitterballen Recipe

Melt the butter in a heavy saucepan over medium heat until bubbling. Whisk in the 1/2 cup of flour and cook for 2 minutes, stirring constantly, until the mixture turns a light golden color and smells slightly nutty.

Slowly pour in the beef broth in a steady stream, whisking vigorously to prevent any lumps from forming. Bring the mixture to a simmer and cook for about 5 minutes, stirring often, until it thickens into a very thick, smooth gravy.

Stir in the shredded beef, chopped parsley, and ground nutmeg, then season generously with salt and pepper to taste. Spread the mixture into a shallow dish, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 3 hours or overnight until completely firm.

Once chilled, scoop the firm ragout into tablespoon-sized portions and roll them into smooth balls about 1 inch in diameter. Set up three bowls: one with flour, one with the beaten eggs, and one with the panko breadcrumbs.

Dredge each ball in the flour, shaking off any excess, then dip completely in the beaten eggs, and finally coat thoroughly in the panko breadcrumbs. For an extra-crispy exterior that won't leak, dip the coated ball back into the egg and coat with breadcrumbs a second time.

Heat 2 to 3 inches of frying oil in a heavy-bottomed pot to 350 degrees Fahrenheit. Fry the bitterballen in small batches for 3 to 4 minutes, or until they are deeply golden brown and crunchy on the outside, then drain on paper towels and serve piping hot with sharp mustard.