Difficulty: Moderate | Serves: 6
Crispy on the outside, creamy on the inside—Bitterballen are the ultimate Dutch pub snack!
These bite-sized beef croquettes are packed with rich, slow-cooked meat, coated in golden breadcrumbs, and deep-fried to perfection. Traditionally served with a side of mustard, they’re the perfect crunchy, savory treat to enjoy with a cold beer!
Ingredients For Bitterballen
For the Filling:
1 cup (250g) cooked beef, shredded 
3 tablespoons
unsalted butter 
½ cup (60g) all-purpose flour 
1 cup (240ml) beef broth 
½ teaspoon salt 
¼ teaspoon black pepper 
¼ teaspoon nutmeg
1 tablespoon fresh parsley, chopped
For Coating & Frying:
1 cup (120g) breadcrumbs
2 eggs, beaten 
½ cup (60g) flour for dredging
Vegetable oil for frying 
For Serving:
Dutch mustard for dipping
Cooking Steps For Bitterballen
Step 1: Make the Filling
Melt butter in a saucepan over medium heat.
Stir in ½ cup flour and cook for 2 minutes to form a roux.
Gradually add 1 cup beef broth, stirring continuously to create a thick gravy.
Add shredded beef, salt, pepper, nutmeg, and parsley.
Let the mixture cool, then refrigerate for 2 hours until firm.
Step 2: Shape & Coat the Bitterballen
Roll the chilled mixture into small balls.
Dredge each ball in flour, dip into beaten eggs, then coat in breadcrumbs.
Repeat for an extra crispy layer.
Step 3: Fry Until Golden & Crispy
Heat oil to 350°F (175°C) in a deep pan.
Fry the bitterballen in batches for 3–4 minutes, until golden brown.
Drain on paper towels.
Step 4: Serve & Enjoy!
Plate the crispy bitterballen and serve with Dutch mustard for dipping.
Pair with a cold beer or enjoy as an appetizer! 
Craving More Extreme Culinary Adventures? If you’re fascinated by rare and ancient food traditions, explore our guide to Jhal Muri: Kolkata’s Iconic Spicy Puffed Rice Snack! You Need to Try! with Indigenous Roots for the Adventurous Food Lover.
Discover rare culinary experiences at Good Food and More—where every recipe is a journey through heritage, craftsmanship, and unforgettable flavors.
