Everyone wants a great appetizer in the repertoire that they can prepare and serve that can serve enough people including those last minute and unexpected guests, is economical and wont break the bank. These Bitterballen have a delicious meat filled center that is floating in a creamy roux or what the Dutch call a ragout.
|Water||2 Liter (plus 1/2 cup extra Water if needed)|
|Butter||1 Cup (16 tbs)|
|Finely diced shallots||3 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Chopped parsley||1/4 Cup (4 tbs)|
|Low sodium crackers||12|
|Eggs||8 , beaten|
|Breadcrumbs||2 Cup (32 tbs)|
|Oil||2 Cup (32 tbs) (For deep frying)|
In a pot, combine steak, carrots, leeks, water and allow to cook for 2 ½ hours until it turns into 2 cups of stock.
Strain stock and reserve ingredients.
Shred meat and set aside.
In a large saute pan, melt butter and saute shallots in it.
Add flour in small batches and stir well.
Add stock and stir the roux. Add water if necessary.
Add meat, parsley, salt and stir well.
Divide the mixture into two containers and refrigerate overnight.
Make balls with chilled mixture using ice cream scoop and drop into cracker crumb mixture.
Dip into beaten eggs and coat into breadcrumbs.
Deep fry in oil until crispy.
Serve and enjoy!