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Crispy Dutch Bitterballen Recipe with Creamy Beef Ragout Made Easy

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Crispy Dutch Bitterballen are golden, crunchy snacks filled with a creamy, slow-cooked beef ragout. This recipe is easy to make and perfect for entertaining or cozy gatherings.

Ingredients

Scale
  • 1 lb beef chuck, cut into small cubes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp mustard (Dijon or Dutch-style, optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • 2 cups panko breadcrumbs
  • 2 large eggs, beaten
  • Vegetable oil or sunflower oil for frying

Instructions

  1. Place the beef chuck cubes in a heavy-bottomed saucepan with a splash of oil over medium heat. Brown the meat on all sides for about 8-10 minutes.
  2. Add the finely chopped onion and minced garlic to the pan. Cook for 3-4 minutes until softened and fragrant.
  3. Pour in the beef broth, bring to a gentle boil, then reduce heat and simmer covered for about 1 hour or until the beef is tender. Stir occasionally and add water if it reduces too much.
  4. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly until it turns a light golden color.
  5. Once the beef is tender, strain the meat and reserve the liquid. Chop the beef finely or lightly blend it for a creamy texture with some chunks.
  6. Gradually whisk the roux into the reserved broth. Heat gently until thickened, then stir in the beef cubes, mustard, salt, and pepper. Adjust seasoning to taste.
  7. Transfer the beef ragout to a shallow dish, cover, and refrigerate for at least 3 hours or overnight.
  8. Using wet hands or a small scoop, form the chilled ragout into small balls about 1 to 1.5 inches in diameter. Place them on a tray lined with parchment paper.
  9. Set up three bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each ball first in flour, then egg, then breadcrumbs. Repeat the egg and breadcrumb step once more for extra crunch.
  10. Heat oil in a deep pan or fryer to 350°F (175°C). Fry the bitterballen in batches for 3-4 minutes until golden brown and crispy. Do not overcrowd the pan.
  11. Remove with a slotted spoon and place on paper towels to drain excess oil. Serve hot with mustard or your favorite dipping sauce.

Notes

Chill the ragout overnight for best shaping results. Double bread the bitterballen for extra crunch. Maintain oil temperature at 350°F to avoid greasy or burnt bitterballen. Reheat in oven to keep crispiness. Can be frozen after breading and fried from frozen with slightly longer frying time.

Nutrition

Keywords: Dutch bitterballen, beef ragout, crispy snacks, appetizer, fried snacks, Dutch cuisine, party food

Find it online: https://flurpchef.com/crispy-dutch-bitterballen-recipe-with-creamy-beef-ragout-made-easy/