Bitterballen

Instructions

1. 1 Melt the butter in a saucepan over medium heat. Add the finely minced onion and cook for three minutes until translucent. Add the flour and stir continuously for two minutes to create a golden roux. The roux must cook long enough to eliminate any raw flour taste.
2. 2 Gradually pour in the beef broth while whisking constantly to prevent lumps. Continue stirring over medium heat for five minutes until the mixture becomes a very thick, glossy paste that pulls away from the sides of the pan. It should be much thicker than a typical bechamel.
3. 3 Remove from heat and fold in the finely shredded beef, chopped parsley, Dijon mustard, nutmeg, salt, and pepper. The mixture should be thick enough to hold its shape. Spread it evenly into a shallow dish, press plastic wrap directly onto the surface, and refrigerate for at least three hours or overnight until completely firm.
4. 4 Using a small ice cream scoop or two spoons, portion the chilled beef mixture into walnut-sized balls, about three centimetres in diameter. Roll each ball between your palms to form a smooth sphere. You should get approximately twenty-five to thirty bitterballen.
5. 5 Set up a three-stage breading station. Roll each ball first in flour, shaking off excess. Dip into beaten egg, ensuring complete coverage. Finally, roll in fine breadcrumbs, pressing gently to adhere. For an extra-crispy shell, double-bread by dipping in egg and breadcrumbs a second time.
6. 6 Heat vegetable oil in a deep fryer or heavy pot to 180 degrees Celsius. Fry the bitterballen in batches of six to eight for three to four minutes until deep golden brown and crispy on the outside. Drain on paper towels for one minute and serve immediately with hot Dutch mustard for dipping. Warn guests that the centre is molten hot.