Bitterballen (Meat Croquettes)
The “bitter” refers to the accompanying drink, not the appetizer. These are mild, crustily little balls to be dipped in tangy mustard.
Make a thick white sauce of :
- 3 Tbs. butter
- 3 Tbs. flour
- 3/4 cup stock
Add :
- 1-1/2 cups finely chopped, cooked meat (roast beef or veal, ham, chicken or shrimp)
- 1 Tbs. parsley, minced
- salt and pepper to taste
Chill mixture and shape into balls one inch in diameter.
Roll balls in:
- fine cracker crumbs
Then dip them in a mixture of:
- 1 egg, beaten
- 2 Tbs. water
Dip again in cracker crumbs. Fry the balls in deep, hot fat for one or two minutes, or until golden brown. Serve hot with mustard. Spear with toothpicks.