Recipe Archives->Appetizers->Bitter Ballen

Dutch Bitter Ballen
(yield: about 36)

2 Tbsp butter
1 Tbsp minced onion
3 Tbsp flour	
1 cup milk or stock
1 Tbsp minced parsley
1 tsp salt
1 tsp Worcestershire sauce	  
1/8 tsp curry powder

2 cups ground cooked beef, veal chicken or a mixture 
1 1/2 cups shredded mild Gouda or Edam cheese
1 cup fine dry bread/rusk crumbs
2 eggs, beaten with 2 Tbsp water

Melt butter in a large saucepan and saute onion until it becomes
transparent. Blend in flour and stir until smooth. Gradually add
the milk or stock. Heat, stirring constantly, until thickened. Add
the parsley, salt, Worcestershire sauce, curry, meat and cheese.
Simmer for about 5 minutes.

Cool the mixture for several hours in the fridge. Shape the cooled
mixture into bite-sized balls with teaspoons. Roll the balls into
the crumbs, dip each ball into the eggs, then roll in crumbs again.
Place in a shallow pan to dry and refrigerate for 1 hour.

Heat the oil in a deep fryer to 375F (190C). Fry the bitter balls,
a few at a time, until golden -- about 2 minutes. Drain on paper
towels and serve hot on cocktail picks with Dutch mustard for
dipping.

Printable version: bitter-ballen.txt.