Bitterballen are savoury Dutch bar snacks and an ideal snack for when you are having guests over to watch the soccer. There are many variations and you can play around with the filling but we have this delicious and easy pork recipe that we love.
Be sure to make lots because they will be very popular!
- 2 tbsp olive oil
- 300g/ minced pork
- ½ onion, very finely chopped
- 1 carrot, grated
- vegetable oil, for frying
- 1 tsp grated nutmeg
- 2 tbsp finely chopped fresh parsley
- 1 lemon, juice and zest
- salt and freshly ground black pepper
- 50g butter
- 75g plain flour
- 225ml full-fat milk, warmed
- 2 free-range eggs, beaten
- 125g breadcrumbs
- Heat the oil in a frying pan and fry the minced pork for 4-5 minutes, or until browned all over. Remove the pork from the pan and set aside.
- Add the onion and carrot to the pan and fry for 4-5 minutes. Remove from the pan and add to the fried pork. Set aside to cool.
- Stir in the nutmeg, parsley and lemon juice and zest and season, to taste, with salt and freshly ground black pepper.
- Meanwhile, melt the butter in a saucepan, stir in the flour and cook for 2-3 minutes. Gradually stir in the warm milk to form a thick sauce.
- Add the sauce to the meat mixture and mix until well combined. Set aside to cool.
- Once cool, divide the mixture into small balls.
- Beat the eggs in a bowl and sprinkle the breadcrumbs onto a plate.
- Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Dip the balls into the egg, then coat in the breadcrumbs. Fry the balls for 3-4 minutes, or until golden-brown. Remove the balls from the pan and set aside to drain on kitchen paper.
- Serve with chutney and pickled onions.