Bitterballen recipe

Hi there! Thanks for stopping by my new Home and Garden blog.

Today I wanted to start things of easy by sharing with you all one of my favourite Dutch recipes, Bitterballen.

A traditional night out in Holland will start fairly early on.  You would gather at a bar or cafe, drink a couple of beers and get something to snack on.  ‘Bittergarnituur’ or as it’s translated into English ‘Garnish for bitters’ simply means the side dish whilst drinking.

Normally this side snack will contain small cubes of gouda cheese, mini egg rolls, meatballs, local meats or sausages and Bitterballen.  

Bitterballen are small savoury snacks.  They are deep fried and breaded and contain a savoury filling, traditionally beef.


  • 100 grams (3.5 oz) butter
  • 150 grams (5.3 oz) flour
  • 700 ml (23.7 fl oz) beef bouillon
  • 30 grams (1 oz) fresh onion, minced
  • 1 tablespoon fresh parsley, minced
  • 400 grams (14 oz) cooked meat, shredded
  • Salt
  • Pepper
  • Nutmeg

For the breading

  • 50 grams (1.8 oz) flour
  • 2 eggs, beaten
  • 50 grams (1.8 oz) bread crumbs



Melt the butter in a pan, when melted add the flour gradually and stir to create a roux.
Slowly stir in the stock until the roux absorbs all the liquid.
Simmer for a few minutes whilst stirring in the onion, parsley and meat.  

Pour into a refrigerable container and place in the fridge for several hours or until the mixture solidifies.

Take a tablespoon of the mixture and roll into a ball.
Roll into the flour, then the egg and then the breadcrumbs.
Refrigerate to solidify again and heat up a pan of oil to 190C

Fry until golden.