INGREDIENTS

Bitterballen

• 250 g/9oz minced beef
• 50 g/2 oz butter
• 1 tbsp wheat flour
• 1 dash of dry white wine
• 150 ml/5 fl oz meat stock (or broth)
• 2 dashes Worcester sauce
• 1 tbsp lemon juice
• salt, pepper
• 30 g/1 oz medium-aged Gouda cheese

Breading

• 100 g/3.5 oz wheat flour
• 2 eggs
• 200 g/7 oz breadcrumbs or panko

Also

• Vegetable oil for frying

HOW TO MAKE IT

1. Fry the minced beef in a pan, e.g. ZWILLING Pure Sauteuse, without adding any fat until crumbly, then remove. Melt the butter in the pan, add the flour and stir to form a thick mixture. Deglaze the roux with the white wine, gradually pour in the stock and stir into a creamy sauce. Season to taste with Worcester sauce, lemon juice, salt and pepper. Add the meat and simmer gently for at least 20 minutes, stirring regularly so that nothing burns. Remove the pan from the heat and finely grate the cheese directly into the mixture, e.g. using a ZWILLING Pro grater, and stir in. The mixture should be creamy and relatively compact. Leave to cool and chill for at least 6 hours.
2. Using a tablespoon, scoop out some of the mixture and form approx. 4 cm balls. First dredge the meatballs in flour, then dip in the beaten egg and roll in the breadcrumbs.
3. Heat plenty of oil in a wok, e.g. ZWILLING Joy Plus, for deep-frying.
4. Fry the bitterballen in batches in the hot oil until golden brown and drain on kitchen paper.
5. Serve the finished bitterballen hot immediately, ideally with a good mustard for dipping.

Tip

The correct frying temperature of the oil can be recognized by the formation of small bubbles on a wooden spoon or wooden skewer dipped in the oil.

Info

An alternative to deep-frying in a wok is to prepare the balls in the ZWILLING Air fryer. Bake them at 200 °C for approx. 8-10 minutes, shaking the basket halfway through so that the balls are turned over to brown evenly.