How to Make Bitterballen at Home – The Ultimate Dutch Snack

If there is one Dutch snack capable of destroying the roof of your mouth while simultaneously making you reach for another of it is the bitterbal.

Bitterballen are small, crispy, deep-fried balls filled with a creamy beef ragout. You will find them in cafés all over the Netherlands, normally accompanied by mustard and a cold beer. And yes, you can absolutely make them at home.

Ingredients – About 25 Bitterballen

For the filling:

• 300–350 g cooked beef, finely shredded
• 60 g butter
• 80 g flour
• 500 ml beef stock
• 1 tablespoon chopped parsley
• 1 teaspoon mustard
• A pinch of nutmeg
• Salt and pepper

For the crispy coating:

• Flour
• 2 beaten eggs
• 150–200 g breadcrumbs
• Vegetable or sunflower oil for frying

And don't forget Dutch mustard for serving!

Step 1: Make the Ragout

Melt the butter in a saucepan and stir in the flour. Cook for about two minutes while stirring. You have now created a roux.

Slowly add the warm beef stock while whisking. The mixture should become extremely thick. This isn't soup. If it runs around the pan like gravy, keep cooking.

Add the shredded beef, parsley, mustard, nutmeg, salt and pepper. Mix everything thoroughly.

Step 2: The Difficult Part – Wait!

Spread the ragout onto a plate or shallow dish and refrigerate it for at least 3–4 hours. Overnight is even better.

This step is essential. The mixture needs to become firm enough to roll into balls.

Step 3: Build Your Bitterballen

Take small portions and roll them into balls roughly the size of a walnut.

Prepare three bowls:

1. Flour
2. Beaten egg
3. Breadcrumbs

Roll each bitterbal through flour, egg and breadcrumbs. Want an extra-secure crispy shell? Give them another round of egg and breadcrumbs.

Step 4: Fry!

Heat your oil to approximately 175–180°C.

Fry only a few bitterballen at a time for around 3–4 minutes, until beautifully golden and crispy.

Then comes the most important Dutch tradition:

Do not immediately bite into one.

The outside might look innocent while the ragout inside has approximately the temperature of molten lava. Give it a minute, dip it in mustard, and enjoy.

Want to Taste the Real Thing in Amsterdam?

Making bitterballen yourself is fun, but tasting them in the Netherlands gives you something to compare your creation with.

If you're visiting Amsterdam, you can join the Amsterdam Private Food Tasting Tour, where you can taste bitterballen and discover several other Dutch specialties.

Then return home, make your own batch, open a cold beer, and see whether you can beat the Dutch at their own game.