Typical Dutch: Bitterballen (lactose & gluten free)
When the Dutch watch football (or soccer, anyway you like it) we eat and drink (who doesn’t?) ! A typical Dutch football evening would not be complete without the famous snack ‘Bitterballen’. For people who have not heard of ‘Bitterballen’ before I’ll introduce it for you:
BitterballenÂ (plural ofÂ bitterbal) are a savouryÂ DutchÂ meat-based snack, typically containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thickÂ roux.Â
I really miss having these snacks as they normally contain lactose and gluten. But not anymore! I decided to change the original recipe for you so lactose and gluten free bitterballenÂ are now available to you.
I’d love to find out what you think of it!
Ingredients for lactose and gluten free bitterballen:
- 300 g soupmeat/stewmeatÂ (beef)
- 1 cube vegetable stockÂ (gluten free)
- 1Â herbal bag for stock
- 400 ml. water
- 4 twigs parsley
- 30 gr.Â vegetable butter
- 30 gr.Â gluten free flour
- black pepper
- 1 egg
- 150 gr. gluten free breadcrumbs
- (fluid)Â deep frying fat or sunflower oil
Preparation of the gluten free bitterballen:
Start slowly boiling 400 ml. water together with the stock, herbs and meat. Let the meat cook slowly for about one hour.
Chop the parsley into very fine pieces. Grab a sieve and strain the stock above a measuring cup and measure it up to 200 ml. (you won’t use the rest of it). Cut up the meat into very small pieces!
Melt the vegetable butter, add the gluten free flower and warm it up while stirring. Slowly add 100 ml. of the stock and continue to stir until it’s smooth. Poor the rest of the stock in there bit by bit and keep stirring. As soon as all the stock is in you can add the parsley and meat. Let it cook for a couple minutes and season to taste with salt, pepper and nutmeg.
Scoop the ragout (that’s what you just made) onto a deep plate and let it cool down in the fridge for two hours.
Grab two deep plates. Once the ragout has cooled down break an egg onto one plate, add two tbsp’s of water and stir.
Pour the bread crumbs on the other plate.
Take the ragout out of the fridge and create small balls using your hands. Roll every ball in the egg mixture followed by the bread crumbs. Make sure the balls are completely covered in breadcrumbs. There’s always the option to repeat these two steps (roll in egg, roll in bread crumbs).
Store the ‘bitterballen’ in the fridge.
Heat the fryer to 180 C/350 F. It depend what size pan you’ve got but you can fry Â±6 bitterballen at the same time. Place them in the heated oil for about 4 minutes. After frying place them on a piece of kitchen towel. We do this to ‘catch’ the extra fat/oil.
That’s it! It takes quite some time to prepare but I must say that these are the best bitterballen I have ever eaten! Definitely worth it!
Love to hear your opinion and experience!