DUTCH MEATBALLS (BITTERBALLEN)
3 tbsp butter 3 tbsp all-purpose flour
/ cup beef broth 12 1 beef top sirloin steak ( / lb), cut into / inch cubes 34 12 / cup minced fresh parsley 14 / tsp salt 14 / tsp ground nutmeg 14 / tsp pepper 18 11/ cups dry bread crumbs 3 2 eggs 1 tsp milk 1 tsp canola oil Oil for deep-fat frying Stone-ground mustard,
optional Prep Time: 30 min. + chilling cook Time: 5 min./batch Yields: 21/ dozen 2
1. In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth and bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley, then cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl, refrigerate for 3-4 hours or until chilled. 2. Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs, then shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or deep fryer, heat oil to 375°F. 3. Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.
NUTRITIONAL INFORMATION Amount Per Serving (1 piece): 128 calories, 6g fat, 15mg cholesterol, 46mg sodium, 18g carbohydrate, 15g sugars, 0 fibre, 2g protein.