Bitterballen with Fries: Dutch Comfort Food You Can Make at Home

Ingredient Overview & Substitutions

Main Ingredients

• Beef (200g):
  Cooked beef brisket or stewing beef, shredded or finely chopped.

• Flour (100g):
  Regular all-purpose flour; necessary for the roux and binding.

• Beef Stock (200ml):
  Adds deep, savory flavor to the ragout center.

• Egg (1):
  Helps the breadcrumbs stick for a crunchy shell.

• Breadcrumbs (100g):
  Preferably fine and dry (panko also works for extra crunch).

• Oil (2 tbsp for the ragout, plus more for frying):
  Neutral oil for sautéing and deep-frying.

• Salt (1 tsp):
  To enhance the beef flavor.

• Potatoes (200g):
  For homemade fries—Russet or Yukon Gold give great results.

Easy Swaps & Add-ins

• Beef swap: Try shredded pork, chicken, or mushrooms for different fillings.

• Vegetarian: Use sautéed mushrooms, leeks, and veggie stock.

• Fries: Use frozen fries in a pinch, but homemade always tastes best.

Nutrition Facts (Per Serving)*

Calories

490 kcal

Protein

19 g

Carbohydrates

54 g

Fat

22 g

Saturated Fat
4 g

Fiber

5 g

Sodium

830 mg

Cholesterol

75 mg

*Based on three servings per recipe. Sauces not included; values may vary with oil absorption.

Step-by-Step Instructions: Bitterballen with Fries

1. Prepare the Bitterballen Filling

• Cook the Beef:
  In a saucepan, combine beef (in chunks) with enough water to cover. Simmer until tender (about 45–60 min if using raw beef). Cool and shred finely.

• Make the Roux:
  In a skillet, heat 2 tbsp oil over medium. Stir in the 100g flour and cook for 2–3 min until slightly golden.

• Add Stock:
  Gradually whisk in 200ml beef stock until smooth and thick.

• Combine:
  Stir in shredded beef and salt. Cook until the mixture is very thick—this helps the balls hold their shape.

• Cool:
  Spread out on a plate or tray, cover, and refrigerate for at least 30 minutes (or until firm).

2. Shape and Bread the Bitterballen

• Shape:
  Roll the chilled mixture into small balls (about the size of a walnut).

• Coat:
  Beat the egg in a bowl. Place breadcrumbs in another bowl. Roll each ball in egg, then breadcrumbs, to coat completely.

3. Fry the Bitterballen

• Heat Oil:
  Pour oil into a pan to a depth of about 2–3cm (1 inch), heat to 180°C (350°F).

• Fry:
  Fry bitterballen in batches for about 3 minutes, or until golden brown and crisp. Drain on paper towels.

4. Make the Fries

• Prep Potatoes:
  Peel (optional) and cut potatoes into sticks.

• Fry:
  In hot oil (the same or a separate pan), fry potato sticks for about 10 minutes until golden and crispy. Drain on paper towels, salt to taste.

5. Serve

• Plate the hot bitterballen alongside your fries.

• Add a small bowl of stone-ground mustard for the classic Dutch touch.

Tips and Tricks for Perfect Bitterballen and Fries

• Cool the filling well: Cold filling is easier to shape and less likely to fall apart when frying.

• Double breading for extra crunch: Dip in flour, then egg, then breadcrumbs for a sturdier crust.

• Fry in batches: Don’t overcrowd the pan, or your bitterballen and fries will get soggy.

• Keep fries warm in the oven: As you fry in batches, keep finished fries on a tray in a low oven (100°C/210°F).

• Leftover filling: If it’s too soft, add a little extra flour before cooling.

Creative Serving Ideas

• With mustard dip: Serve with Dutch mustard or horseradish sauce.

• Party platter: Combine with mini sausages, cheese cubes, and pickles.

• Street food style: Serve in snack cones lined with parchment for an authentic Dutch treat.

• Kid-friendly: Use mini sizes for lunchboxes or after-school snacks.

• Upscale: Gently stuff with a cube of cheese or caramelized onions inside each ball before breading.

Frequently Asked Questions (FAQ)

Can I make bitterballen ahead?
Yes! Shape and bread the balls, then freeze on a tray. Fry straight from frozen, adding a minute or two.

Can I bake instead of fry?
They’re best fried, but you can bake them at 220°C (425°F) for about 20 minutes (spray with oil for extra crisp).

Can I use store-bought fries?
Absolutely—cook as per package instructions.

What other sauces are good for dipping?
Try aioli, ketchup, or herbed mayo.

How do I make them vegetarian?
Use mushroom or cheese-based filling with veggie stock.