Ingredients bitterballen
Flower 100 gr
Soup meat 500 gr
Gelatin 3 pieces
Butter 200 gr
Black pepper
White pepper
Salt
Eggs 2 pc
Folite
Laurel
Preparation
1
Make a portion of beef broth with soup meat. You can also prepare a fresh kettle of broth yourself.
The bitterballen
2
Pick the meat from the leg and mix it into the food processor with the K attachment into threads. Cut the meat even further with a knife.
3
Soak the gelatin in cold water.
4
Melt the butter and stir in the flour. Let the roux dry until it smells like cookies.
5
Pour half a liter of broth into the roux and stir into a thick, smooth pâte. Add a splash of Oxo for extra flavor.
6
Add the squeezed gelatin leaves to the pâte.
7
Add the finely chopped meat and season well with pepper.
8
Grease a baking dish with neutral oil and pour out the meat paste. Place a sheet of cling film on it and press it so that no sheet gets on it.
9
Let cool for at least 1.5 hours and stiffen in the refrigerator.
Finishing and serving
2 eggs
10
Mix two parts of flour with a part of corn starch in a bowl. Beat the eggs in a second bowl. Put the breadcrumbs in a third bowl.
11
TIP: The corn starch ensures that the breadcrumbs stay in place better.
12
Heat the fryer to 180°C.
13
Roll balls from the meat pâte and pass them through the flour first, then through the eggs and finally through the breadcrumbs.
14
Fry the bitterballs in 3 to 4 minutes until golden brown. Do not put too many bitterballs in the fryer at once. Drain them on kitchen paper.
15
Serve the bitterballs with sharp mustard.
