Bitterballen

Name: Bitterballen
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Netherlands
Ingredients: 4 tbsp butter; 1/2 cup flour; 2 cups beef stock; 1 lb beef, cooked and finely chopped; 1 onion, minced; 2 tbsp parsley, chopped; 1 cup flour, for dredging; 2 eggs, beaten; 1 1/2 cups breadcrumbs; Oil for deep frying; Mustard, for serving

8 servings30 min prep20 min cookMedium Netherlands

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The Story Behind It

The Tale of Bitterballen

Story updated September 17, 2026

Bitterballen, crisp-fried balls of savory meat ragout, developed as a practical way to use leftover meat and gravy. They became a fixture of Dutch 'borrel' (drinks) culture over the 20th century and remain one of the Netherlands' most popular bar snacks.

Ingredients

Scale:· 8 servings

4 tbsp butter
1/2 cup flour
2 cups beef stock
1 lb beef, cooked and finely chopped
1 onion, minced
2 tbsp parsley, chopped
1 cup flour, for dredging
2 eggs, beaten
1 1/2 cups breadcrumbs
Oil for deep frying
Mustard, for serving

Instructions

1Sauté onion in butter, then stir in flour to make a roux.
2Gradually whisk in beef stock, cooking until very thick.
3Stir in chopped beef and parsley and season well.
4Spread the mixture in a dish and chill until firm, at least 2 hours.
5Roll chilled mixture into small balls, then coat in flour, egg, and breadcrumbs.
6Fry at 350°F until deeply golden and crisp.
7Serve hot with mustard for dipping.

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