This Dutch speciality is one of my all time favourites and make a great snack with a beer or glass of white wine. This is a recipe from my mum.

What you need (for approx. 24 Bitterballen):
500 gr lean beef cut into cubes (ragout – have the butcher remove fat or sinews for you) 200 gr butter (no margarine)
50 gr flour
1 bay leaf
1 clove
1 1/2 cubes beef stock
a tad salt, some pepper
a little nutmeg
3 dl water
3 eggs (or more)
coarse breadcrumbs (if possible from a bakery)
finely cut fresh herbs (according to preference)

Melt the butter in a pan and add the cubed beef and let lightly simmer (make sure it’s not turning brown). Add the beef stock, approx. 3 dl of water and a bit of salt. Let simmer for about 3 hours on low heat and stir every 30 minutes. Then remove the meat from the pan, keep the butter/bouillon mix aside in the pan. Tear the meat apart with 2 forks so you get little ‘meat filaments’. Throw everything back into the pan and stir. In a separate pan, mix the flour and some tepid water into viscous and smooth sauce base. Add the flour mix bit by bit to the meat and stir slowly. Add pepper and herbs and mix everything carefully. Let everything cool down and but it in the fridge for 1 night.

The next day form little balls of 3-4cm diameter. Roll them through flour so it’s covered by a thin layer all around. Then turn in egg and finally in the breadcrumbs. Do this twice so you get a nice crispy batter around.

Deep fry them in boiling vegetable oil or coconut fat, pad dry and serve with mustard.

Alternatively you can also use veal or chicken meat but I prefer the beef ones.

Recipe source: my mum
Recommended music while cooking this: Death Cab for a Cutie – Codes and Keys