Boiled meat croquettes (bitterballen)

Bitterballen are a Dutch dish, small croquettes made of minced meat and ragù, breaded and fried. In Italy, we could compare them to our supplì or arancini, although they are very different in terms of ingredients and preparation. Here I will give you the recipe to create Italian-style boiled meat croquettes, which may remind you of bitterballen in concept, but with a Mediterranean touch.

Ingredients

• 300 g of boiled and minced beef
• 50 g of butter
• 60 g of flour
• 500 ml of beef broth
• 1 small onion, finely chopped
• 1 clove of garlic, chopped
• Nutmeg (to taste)
• Salt and pepper (to taste)
• 1 egg
• Breadcrumbs
• Oil for frying

Preparation

1. In a pan, melt the butter over medium heat and add the onion and garlic, letting them golden slightly.
2. Sprinkle the flour over the pan with onion and garlic and stir for a couple of minutes until you get a roux.
3. Slowly pour the beef broth into the roux, stirring constantly to avoid lumps, obtaining a thick béchamel.
4. Add the minced boiled meat into the pan, mix everything together and season with nutmeg, salt and pepper. Cook on low heat for about 5 minutes.
5. Transfer the mixture onto a plate to cool down completely.
6. Once the mixture is cold, shape into small croquettes with your hands.
7. Dip the croquettes in beaten egg and then in breadcrumbs to bread them.
8. Fry the croquettes in abundant and hot oil until they become golden and crisp.
9. Let them drain on paper towels to remove excess oil.

Serve the boiled meat croquettes hot, accompanied by a light tomato sauce or mayonnaise flavored with your choice of herbs or spices.

Did you know?

Despite the similarity in name, Italian-style meat croquettes are generally more aromatic and lighter compared to Dutch bitterballen. The latter are typically denser and served with a distinctive sweet mustard. Croquettes can be an excellent way to use up leftover meat from a broth and turn it into an appetizing main course.