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Recipe of: © Monsieur Cuisine

Bitterballen (Dutch meatballs)

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15 pieces
Difficult
Ready in: 1:40 h
Preparation time: 20 min.
Created on: 20.04.2022
Last changes: 21.04.2022
  • 50 g medium Gouda (48% fat)
  • 300 g cold roast beef (e.g. leftovers from a Sunday roast, pot-au-feu, etc., or cooled cooked beef mince)
  • 40 g butter
  • 70 g plain flour (type 405)
  • 250 ml beef stock at room temperature
  • ¼ tsp salt
  • 1 big pinch of pepper
  • 1 pinch of nutmeg
  • 1 tsp lemon juice
  • 2 eggs (medium)
  • 3 tbsp breadcrumbs

PLUS

  • 1 l groundnut oil
  • 1 untreated lemon
  • mustard to serve

Nutrients

Per piece:

  • calorific value
    590 kj / 141 kcal
  • protein: 9 g
  • carbohydrates: 5 g
  • fat: 9 g
Instruction
Preparation time
20 min.
Ready in
1:40 h
  1. Remove the rind from the Gouda, cut it into 3-cm chunks, put it into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 10, then decant.
  2. Cut the roast beef into 2-cm cubes, put them into the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 7. If you can still see some large pieces of beef, use the spatula to scrape down the inside of the blender jug and, with the measuring beaker in place, chop again for another 10 seconds/speed setting 7. Decant the beef and clean the blender jug.
  3. Put the butter in chunks into the blender jug and, with the measuring beaker in place, melt for 2 minutes/speed setting 2/90 °C. Add 40 g flour and, with the measuring beaker in place, mix for 20 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug, then, with the measuring beaker in place, sweat for 1 minute/speed setting 2/100 °C.
  4. Add the room-temperature beef stock and, with the measuring beaker in place, mix for 20 seconds/speed setting 6. Then, the measuring beaker not inserted, simmer the sauce for 5 minutes/speed setting 2/100 °C. Add ¼ teaspoon of salt, 1 big pinch of pepper, the nutmeg, lemon juice, Gouda and beef, and, with the measuring beaker in place, mix for 20 seconds/speed setting 3. Then, the measuring beaker not inserted, bring to a boil for 2 minutes/speed setting 1/100 °C. Remove the lid of the blender jug and leave the mixture to cool in there for 20 minutes. After this time, the temperature should be below 60 °C.
  5. Separate an egg and set the white aside. Put the egg yolk in the blender jug and, with the measuring beaker in place, mix in for 20 seconds/speed setting 2. Decant the mixture into a bowl and put in the refrigerator to cool for another 30 minutes.
  6. To make the breadcrumb coating, put the reserved egg white and 1 egg in a deep-sided dish and beat it vigorously with a fork. Spread out the remaining flour and the breadcrumbs on two different plates. Form the cooled meat mixture into 15 balls with a 4-cm diameter. If the mixture is difficult to mould, mix in 2 tablespoons of flour or breadcrumbs, but make sure that it all stays moist and soft.
  7. Roll the meatballs first in the flour, then in the egg, and finally in the breadcrumbs. Heat the groundnut oil in a saucepan. You can tell that the oil is hot enough when bubbles form around a wooden skewer or spoon dipped into it. Put the Bitterballen in the saucepan and fry in the hot oil in batches for about 4 minutes each until they are crisp and golden all over. Don’t put too many meatballs in the saucepan at the same time; they should have enough room to bathe properly in the hot oil. Use a slotted spoon to lift the Bitterballen out of the saucepan and leave them to drain on kitchen paper.
  8. Wash the lemon with hot water, pat it dry and cut into wedges. Put the mustard in a small bowl. Arrange the Bitterballen on a platter with the mustard and lemon wedges and serve hot.

 

INFO

Bitterballen are a traditional and highly popular snack in the Netherlands and Belgium. They were originally served with a ‘Bittertje’ (bitters), hence the name.

TIP

Bitterballen are great for using up leftover roast meat. You can also make them with veal or – less traditionally – roast chicken.

 

 

Finished!

Bon appétit with Monsieur Cuisine