Bitterballen (Dutch meatballs)

Instructions

1. 1

   Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste.

2. 2

   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.

3. 3

   Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.

4. 4

   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.

5. 5

   When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.

6. 6

   Serve on a plate with a nice grainy or spicy mustard.