The Dutch deep-fried borrel snack: a crispy breadcrumbed ball with a molten ragout filling of beef or veal. Served hot with Dutch mustard at Utrecht's brown cafes.

Bitterballen developed from the Dutch kroket in the late 19th century as a round portable version suited to standing borrel culture. The name references the bittergarnituur of drinks-side snacks served alongside Dutch jenever and beer. Utrecht's snack bars, brown cafes and werfkelders have served bitterballen continuously since the early 20th century; Kafe Belgie is the canonical late-night venue.

Where to eat Bitterballen in Utrecht

5 editor picks for Bitterballen in Utrecht, ranked by editorial score. All Utrecht signature dishes · Bitterballen across every city.

Make it at home

Serves 4180 minMedium

Ingredients

  • 400g cooked beef shin or veal, shredded finely
  • 50g unsalted butter
  • 50g plain flour
  • 250ml hot beef stock
  • 2 tbsp finely chopped flat-leaf parsley
  • Salt, white pepper and freshly grated nutmeg
  • 2 eggs, beaten
  • 100g fine dried breadcrumbs
  • Vegetable oil for deep-frying
  • Dutch mustard to serve

Method

  1. Melt the butter in a saucepan over medium heat, whisk in the flour and cook for 2 minutes to form a roux.
  2. Gradually whisk in the hot stock to make a thick bechamel-style sauce.
  3. Stir in the shredded meat and parsley. Season with salt, white pepper and nutmeg.
  4. Pour into a shallow dish, cover with cling film touching the surface and refrigerate for 2 hours until firm.
  5. Roll the firm mixture into walnut-sized balls using wet hands.
  6. Coat each ball in flour, dip in beaten egg, then roll in breadcrumbs. Repeat the egg and breadcrumb step for a thicker crust.
  7. Heat oil to 180C and fry in batches for 3 to 4 minutes until deep golden brown. Drain on paper.
  8. Serve immediately with Dutch mustard on the side; the filling should be molten inside.

Editor tip. The filling must be very cold and very firm before shaping; if it is too soft the balls will burst. Refrigerate overnight for best results.

Common allergens: Gluten, Dairy, Egg.