Oven-Baked Dutch-Style Bitterballen

What you need

Ingredients

Measured for 7 servings.

• 100 gButter
• 150 gFlour
• 700 mlReady-to-use Beef Stock
• 30 gOnion
• 4 gParsley
• 400 gGround beef, raw
• 1 gSalt
• 1 gBlack Pepper
• 1 gNutmeg
• 50 gFlour
• 110 gEggs
• 50 gBreadcrumbs
• 10 mlVegetable oil

Make it

Method

1. 01

   Cook the 400 g raw ground beef in a non-stick pan over medium heat, breaking it up until no pink remains and its centre reaches 71°C. Finely chop 30 g onion and 4 g parsley. Melt 100 g butter in a saucepan, soften the onion for 2 minutes and stir in the first 150 g flour to make a smooth, thick roux.

2. 02

   Gradually whisk in 700 ml ready-to-use beef stock, adding it in portions so the roux stays smooth. Simmer 3–5 minutes until very thick, then stir in cooked beef, parsley, 1 g salt, 1 g black pepper and 1 g nutmeg. Spread in a shallow dish, cool promptly and refrigerate covered for at least 2 hours until firm enough to shape.

3. 03

   Heat the oven to 210°C (190°C fan). Shape the cold mixture into about 21 small balls. Put the remaining 50 g flour, beaten 110 g eggs and 50 g breadcrumbs in separate bowls; coat each ball in that order. Brush the measured 10 ml vegetable oil across all coated balls and set on a lined tray.

4. 04

   Bake 20–25 minutes until evenly golden and piping hot throughout. The oven-baked crust will be lighter than a traditionally deep-fried bitterbal; do not describe it as deep-fried. Divide into 7 servings of about three pieces each.