Hi Jason, I love your video! I am Dutch myself and moved to L.A. 5 years ago. Over the years I have used your video as support for my ingredients to make Bitterballen. I do not put cheese in my Bitterballen as we usually do not do this in Holland. I use my stock for a soup in the end as well. When my family comes over from Holland I always let them try it and everyone feels like they taste almost the same as back home. Some even them like these more then the once you buy at the snack bar (including myself). Thank you again for posting. I still hope that pretty soon I will learn how to make Frikandellen and I don't have to go to Holland again. ;)
I am Dutch and living in Vietnam, so i have to make them my self also. You make them very good, with cheese or not, who cares, when they taste, its great to do and to eat. Thanks for uploading!
Greetings from Germany! - My wife and I used to live quite near to the Dutch border and became big fans of Biterballen. However, a few years ago we moved to the north of the country and couldn't get any Bitterballen anymore :( - I stumbled across your video and tried your recipe myself. Thank you for your great video and recipe - we've finally had some Bitterballen like we used to have back in the days... :) (tough I've omitted the cheese as well ;))
I'm Dutch and living next to a supermarket so whenever I need bitterballen I get them in a minute but the ones you made here look like some of the best I have ever seen.
Great video i loved the bitterballen! I have just done a trip to holland and come back to Australia. Because I live rurally I cannot buy bitterballen, so to be able to make it is very special indeed thank you for showing me how! :)
it's a great english speaking video on how to make biterballen, however never add cheese. but as jason said,that's HIS personal taste. traditionally you never add cheese.
Cool video, I'm dutch but i never knew how to make them myself. I can be lazy and buy them but making them myself is more fun. Thnx for your very informative video! :)
Thanks so much for posting! I miss my borreltjes and bitterballen but I've only just bought my first ever deep-fryer and I am looking forward to some delicious nostalgic evenings!
Hey there Jason, I noticed how you didn't let the roux cook thoroughly. On culinary school I learnt that when you cook a roux a bit further before adding stock, it will bind better and also taste a little less like flour when the salpicon is ready to get it's coating on. :) Maybe you want to try cooking the roux a bit further on low heat untill there is a really thin layer of butter covering the roux and the roux itself has a somewhat sandy texture. Also, a classic roux holds 5 parts butter and 6 parts flour. (atleast that's what I've been taught on school ^.^) Furthermore I'd like to thank you for taking our Dutch recipe and making it worldfamous! I hope you find these tips usefull. :D Bon apetit. ;)
JuPp3 Thanks for the advice! I have never been to culinary school, so this recipe was in part from a book, and partially adapted by me after making bitterballen 3 or 4 times - every time it got a little better - and now it's at the point where I'm quite proud of the outcome! It's not quite the same as authentic ones in Holland, but it's the best I can get in the USA! :) Thanks again!
I am Dutch and learned the recipe from my mom. She made never used milk or cream in this recipe and always adder finely chopped onion and parsley after adding the meat. I especially like parsley in my bitterballen and kroketjes!
Being half dutch, not living in Holland and being gluten and lactose intolerant I haven't had a Bitterballen in years! Now i am sitting here writing a comment with a hot steamy plate infront of me. Gluten and lactose free. I just used a gluten free flour mix and lactose free cream. Soooo good - nobody noticed the swap :) Thank you!
If you're planning on storing them away in the fridge, rather than the freezer, it's best to only use the white of the egg, if you mix the yellow and white together and store them in the fridge later it'll get really wet and soft and will lose it's 'crunch' when frying it.
Very nice video....I have had bitterballen in the Netherlands, and Belgium, but i live in Canada....Now i know how to make them at home ...Deliscious little things, just watching yor video makes me want to have a cold beer, and a plate of bitterballen.... Cheers
Thanks for the recipe, it's the only English version I could find though a few nice ones in Dutch even though I couldn't understand what they said it was easy to follow. A lot of work in these unless you already have the stock made and used some seasoned mince meat and to be honest I often don't like the taste of the meat used in making a slow cooked stock.
YEAH! BITTERBALLEN! :D I still think I'm gonna buy them in stead of making them, since I'm Dutch! xD I might actually try this some day though. Thanks!
Wow, great video! Thanks so much for making it. Way too much work, though. Fortunately just recently a Dutch pub food restaurant, Noorden, opened in Toronto. They serve bitterballen! I'm going tonight. Bitterballen is an old Dutch tradition for me. Like walking the canals in Amsterdam and visiting an Albert Heijn supermarket. Anyway, your bitterballen look wonderful. I hope that you let your dog try at least one.
I know! My Dutch mother-in-law made croquettes at Christmas time-and I have never tasted anything better in my life. She's gome now, but she did teach me how. But never quite the same and surely one of the most labor intensive dishes I know. My hubby is also a blond Dutch.
Hey! Nice video, a Belgian here. Our Dutch neighbours make the best bitterballen, I've started a while ago and I'm still improving. Just wanted to point down the importance of a good stock like you mentioned in the beginning of the video. A good stock makes a good 'salpicon'. Also, try to find organic flour and real farm butter for the roux, it's a world of difference. Normally there is no cheese in bitterballen, but it's always great to experiment. Smakelijk!
Dank je wel vvor het recept.. ik woon ook in de VS en kan niet zo makkelijk in the grocery store gaan en bitterballen op pikken .. heel handig gedaan ,, zal het proberen..alleen wilde ik graag de measurments in cups and Lbs... geen probleem i'll average.... Thank very much
mmm i've just come back from the netherlands and had many bitterballen from vandobben brand. they said they're the best. but yours looks really good to make at home!! i'll try them when it's a bit cooler here in italy ;)
Can't wait to try this recipe. I, too, live in SD. I'm an island girl and fiancée is Dutch - wanna learn how to cook DUtch dishes. Love how organize u are and easy to follow directions. My comments: Roux part which was addressed and putting the uncooked balls with the cooked ones all in the same plate. What type of meat to use best? Fresh parsley vs dry? Like the Twist of adding cheese. Mahalo for sharing and posting.
Hi Gregory, thanks for this recipe. I plan to make these for a large group, along with some Dutch Olie Bollen. Can you give us the measurements in cups instead of grams? Also, what cut of beef did you acutally use? I was thinking chuck roast but I'm not sure that is what you used. Thanks again, Marie
Ik ben een Nederlander. And boy do I miss bitterballen! So today, finally after having lived in the US for 34 years ,I am attempting to make then myself. I am not following your recipe as far as all the ingredients are concerned, and watching this video with my wife has been extremely helpful. Especially the part of making the roux. I like your idea of using shallots instead of onions for the roux. I'll let you know how they turned out. BTW, do you have a recipe for saucijzenbroodjes?
Jason! Hope all is well and you remember me from your Nokia Lumia days. I recently came back from HKG and my daughter loved the sausage roll from Starbucks. We call the sausage roll, saucijzenbroodje back in the Netherlands. Personally, I was missing my fav Dutch snackbar food dish (bitterballen/kroketten) and saw a familiar name next to this TH-cam vid. Once I heard the voice, I knew it was you. Will definitely try your recipe! Wonder if you had Chase A QA this?! Take care, Jim
For a bar/retaurant can you make a load of ball and refrigerate, just to make sure you only fry when they order. Firulais in the video wants to taste some of that meat.
@abholasing - you are welcome - the measurements are all approximate. I also made them yesterday (only 2 times per year :) and I did them without the cream and without the cheese. Make sure that the mix is quite soft & pasty when it is hot, but it should still cool and harden enough to ball them up. It improves with practice - the consistency is the hardest part :)
I know absolutely nothing about cooking but I saw you didn't show how did you end up using the vegetables, what happened to the carrotts, cellery and leek? Thank you for the very useful video :D!
Im dutch to do you know how nice it is to hear you say bitterballen its funny and the bitterballen are great the dutch clips where just bad and awfull yours is al lot better so tnx !!!
Delicious! I'm going to try this soon Good thing you mentioned having a few beers while you cook them because otherwise you can't eat them. How else are you going to give yourself the required 3rd degree burns on the roof of your mouth when you eat these things?
You're absolutely right, bitterballen are not supposed to be healthy. However, cheese is not supposed to be orange either... Great recipe though, thanks a lot !!
sorry to hear that, I know how much work it is to this stage! Hopefully you haven't thrown away the mixture, as you can still save it. Basically you added to much stock, and can thicken it up using a roux (melt two table spoons of butter, then add floor slowly, while mixing until you get a thick paste). Then heat your meat sauce, and add the roux into your mixture. Cook until it thickened and then try again. Good luck!!!
Sorry for the cheese problem, but when here cheese is not yellow is it French or Greece cheese and not the real Dutch cheese or there's something wrong with the cheese. So when you asked why is the cheese yellow, because Dutch cheese has to be yellow or there is something wrong with the cheese. From the Netherlands
Good video. However I can give you a little tip, as a professional chef. When you chop your vegitables, don't scrape the eggs of your knife to the cuttingboard. It gets dull and worn that way. Otherwise, good mice an place. :)
Hah, thanks for getting back to me! In the time between our comments I actually travelled to Holland and ate bitterballen! Delicious stuff and I'm probably going to try your recipe some time soon :) I still think you sound extremely Australian haha, you could pretend you're Aussie and people would believe you I bet!
Hello Jason, it's good to see someone else than Dutch making bitterballen. But after viewing your video I see there are some things going wrong! First of all, why making more than a gallon stock? when you are using less than a cup of flour? This is way too much! Then the meat never goes together with the stock! The stock you should have a vegetable flavored only. You are doing right to sauteed the shallots, but you don't give the flour plenty of time to cook before you add the stock to it. Also when you use the amount of flour, you need way less stock to cook the flour. Where is your 1 1/2 sheets of gelatine? This is to make filling of the bitterball more compact, what you do is add heavy cream or milk to it without gelatine, the filling don't get the change to to get more combined after you put it in the fridge. A Croquet or bitterball always contains fresh herbes never dried. Also the cheese is never combined with meat. We have cheese bitterballs or croquets for this with shallots and fresh herbes. When you add cheese to it, you must use gelatine to make it more stiff when it is cold. When you put the salpicon (filling) on a platter, always use film when it goes in the fridge. Then when you want to roll op butterballs, never use egg yolk! Always seperate the yolk from the whites and only use white. When you use the salpicon (filling) it must be that stiff that you can use a medium size icescoop to roll the balls lightly in the flour. The balls have too much flour! Then dip it in the egg whites and roll it into panko or othe bread crumbs. You never need that much panko on a bitterball, because the crust is getting too thick. Frying time for a bitterball is 2,5 min and frozen its 3.5 on 360 degrees. 6 min frying time is way too long. Sorry I had to say this. I hope you don't take this as an offense.
jerricette Excellent feedback! Thank you for the great tips! :) I honestly never learned professionally, and I am not an experienced or qualified chef (this is my only cooking video so far, and came about because I couldn't find a video that clearly gave all the steps to make bitterballen, and I thought it would be fun and helpful to friends to create one. I did use a dutch cook book to make this recipe, but also made some personal changes myself - as you can tell, my recipe is not 100% authentic ;-) The reason I created so much stock was so I can make homemade soups. I find making stock takes a fair amount of effort, and if I can get two uses out of it then it's worth it. Thanks for taking the time to watch the video and share your comments. Next time I make them again (winter), I will re-read your comments and see how your recommendations work out. Cheers!
The cheese is anathema! Totally not done. Please replace the cheese with a generous amount of (freshly grated) nutmeg (1/2 to 1 tsp) to give the special bitterballen taste. And as someone else said, please let the roux cook through for a couple of minutes to get rid of the raw flour taste...
Nee vandaar dat Heineken overal heen geëxporteerd word, ik zeg niet dat Heineken goed is hoor want ik vind het ook kut bier, maar wij hebben heus ook wel OK bier. Denemarken, Duitsland, Nederland, en Belgie etc en nog een paar anderen hebben zeker wel het beste bier.
Ray Kaldeway Just by the corner of Clarke rd. and Dundas St. I believe it's called Mikes Meat Market & Imports. Great dutch people there! Surprised there isn't one in Chatham, good dutch community there. Could be worth looking into!
6:09 je bent ver amerikaast.hahahahaha!!!.. amerikanen gooien te pas en te onpas vooral overal kaas overheen.. ik heb gisteren in Groningen eierballen gegeten, en eentje was een kaas eierbal.. had niet gehoeven, zonde .. eierballen zijn goed zoals ze zijn, volgens origineel recept. De ragout om het ei doet me denken aan wat je hier door de ragout gooit..kaas die overheerst....
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
Hi Jason,
I love your video! I am Dutch myself and moved to L.A. 5 years ago.
Over the years I have used your video as support for my ingredients to make Bitterballen. I do not put cheese in my Bitterballen as we usually do not do this in Holland. I use my stock for a soup in the end as well. When my family comes over from Holland I always let them try it and everyone feels like they taste almost the same as back home. Some even them like these more then the once you buy at the snack bar (including myself). Thank you again for posting. I still hope that pretty soon I will learn how to make Frikandellen and I don't have to go to Holland again. ;)
I am Dutch and living in Vietnam, so i have to make them my self also. You make them very good, with cheese or not, who cares, when they taste, its great to do and to eat.
Thanks for uploading!
Greetings from Germany! - My wife and I used to live quite near to the Dutch border and became big fans of Biterballen. However, a few years ago we moved to the north of the country and couldn't get any Bitterballen anymore :( - I stumbled across your video and tried your recipe myself. Thank you for your great video and recipe - we've finally had some Bitterballen like we used to have back in the days... :) (tough I've omitted the cheese as well ;))
I'm Dutch and living next to a supermarket so whenever I need bitterballen I get them in a minute but the ones you made here look like some of the best I have ever seen.
Great video i loved the bitterballen! I have just done a trip to holland and come back to Australia. Because I live rurally I cannot buy bitterballen, so to be able to make it is very special indeed thank you for showing me how! :)
it's a great english speaking video on how to make biterballen, however never add cheese. but as jason said,that's HIS personal taste. traditionally you never add cheese.
Greetings from Australia! Mum has'nt made these for years! They are scrumptious!!!!!!!
Cool video, I'm dutch but i never knew how to make them myself. I can be lazy and buy them but making them myself is more fun. Thnx for your very informative video! :)
nice! your the best amarican bitterbal maker i;ve seen! and im from dutch
Thanks so much for posting! I miss my borreltjes and bitterballen but I've only just bought my first ever deep-fryer and I am looking forward to some delicious nostalgic evenings!
Great recipe! I will organise the Dutch Booth at the Nido Kermess 2013, here in Chile and will follow your directions!
Hey there Jason,
I noticed how you didn't let the roux cook thoroughly. On culinary school I learnt that when you cook a roux a bit further before adding stock, it will bind better and also taste a little less like flour when the salpicon is ready to get it's coating on. :)
Maybe you want to try cooking the roux a bit further on low heat untill there is a really thin layer of butter covering the roux and the roux itself has a somewhat sandy texture. Also, a classic roux holds 5 parts butter and 6 parts flour. (atleast that's what I've been taught on school ^.^)
Furthermore I'd like to thank you for taking our Dutch recipe and making it worldfamous!
I hope you find these tips usefull. :D
Bon apetit. ;)
JuPp3 Thanks for the advice! I have never been to culinary school, so this recipe was in part from a book, and partially adapted by me after making bitterballen 3 or 4 times - every time it got a little better - and now it's at the point where I'm quite proud of the outcome! It's not quite the same as authentic ones in Holland, but it's the best I can get in the USA! :) Thanks again!
I wonder, have you made any bitterballen in the past 8 years? @@jmgregory78
I am Dutch and learned the recipe from my mom. She made never used milk or cream in this recipe and always adder finely chopped onion and parsley after adding the meat. I especially like parsley in my bitterballen and kroketjes!
These looks excellent and delicious snack! Have to try them, never heard of these. TY from Finland!! =)))
Suprising to see an American making bitterballen. Cool. Thanks, gonna try this myself now.
Being half dutch, not living in Holland and being gluten and lactose intolerant I haven't had a Bitterballen in years! Now i am sitting here writing a comment with a hot steamy plate infront of me. Gluten and lactose free. I just used a gluten free flour mix and lactose free cream. Soooo good - nobody noticed the swap :) Thank you!
Thanks for this video! I purchase Bitterballen from Vander Veens out of Michigan. However, I've always wanted to learn to make them.
Hey man. I just made these and they were wonderful! Thanks!
If you're planning on storing them away in the fridge, rather than the freezer, it's best to only use the white of the egg, if you mix the yellow and white together and store them in the fridge later it'll get really wet and soft and will lose it's 'crunch' when frying it.
Very nice video....I have had bitterballen in the Netherlands, and Belgium, but i live in Canada....Now i know how to make them at home ...Deliscious little things, just watching yor video makes me want to have a cold beer, and a plate of bitterballen.... Cheers
Thanks for the recipe, it's the only English version I could find though a few nice ones in Dutch even though I couldn't understand what they said it was easy to follow. A lot of work in these unless you already have the stock made and used some seasoned mince meat and to be honest I often don't like the taste of the meat used in making a slow cooked stock.
This was very informative, thank you very much!
YEAH! BITTERBALLEN! :D I still think I'm gonna buy them in stead of making them, since I'm Dutch! xD I might actually try this some day though. Thanks!
Wow, great video! Thanks so much for making it. Way too much work, though. Fortunately just recently a Dutch pub food restaurant, Noorden, opened in Toronto. They serve bitterballen! I'm going tonight. Bitterballen is an old Dutch tradition for me. Like walking the canals in Amsterdam and visiting an Albert Heijn supermarket. Anyway, your bitterballen look wonderful. I hope that you let your dog try at least one.
although a lot of work compared to other recipes, they came out awesome !! Literary at myself sick !! Woooowww ... need to make more soon !!
I know! My Dutch mother-in-law made croquettes at Christmas time-and I have never tasted anything better in my life. She's gome now, but she did teach me how. But never quite the same and surely one of the most labor intensive dishes I know. My hubby is also a blond Dutch.
Hey! Nice video, a Belgian here. Our Dutch neighbours make the best bitterballen, I've started a while ago and I'm still improving. Just wanted to point down the importance of a good stock like you mentioned in the beginning of the video. A good stock makes a good 'salpicon'. Also, try to find organic flour and real farm butter for the roux, it's a world of difference. Normally there is no cheese in bitterballen, but it's always great to experiment. Smakelijk!
This is with out doubt the best recipe!
Just seen your video 1st one I could find and follow very good
im From holland aswel, and bitterballen are delicious with homemade mayonnaise
and this is an amezing Tutorial how to make Bitterballen
I am so glad you said Gouda correctly!!!!
Amazing! Ill probably do a horrible job when I try this but would be worth it. No idea where to get bitterballen in Toronto!
I am Indonesian, still studying to cook, I wanna make bitterballen for my little family. Thanks for t video
Lekker!!! Thank you so much for video recipe! Going to cook it for my bf:)))
Dank je wel vvor het recept.. ik woon ook in de VS en kan niet zo makkelijk in the grocery store gaan en bitterballen op pikken .. heel handig gedaan ,, zal het proberen..alleen wilde ik graag de measurments in cups and Lbs... geen probleem i'll average.... Thank very much
Phenomenal ...Thanks
Great video, thanks! All the best from Amsterdam
mmm i've just come back from the netherlands and had many bitterballen from vandobben brand. they said they're the best. but yours looks really good to make at home!! i'll try them when it's a bit cooler here in italy ;)
Thanks Jason it was great to watch this video. We made our bitterballen but some of them exploded in the deep fryer. Any ideas why?
Great ! Thanks for sharing this ! :)
Can't wait to try this recipe. I, too, live in SD. I'm an island girl and fiancée is Dutch - wanna learn how to cook DUtch dishes. Love how organize u are and easy to follow directions. My comments: Roux part which was addressed and putting the uncooked balls with the cooked ones all in the same plate. What type of meat to use best? Fresh parsley vs dry? Like the Twist of adding cheese. Mahalo for sharing and posting.
I am dutch so there's no problem for me to buy but it is funny to make it at myself so thanks for uploading men 👊
I am dutch but living in the czech republic, I will try your recipe, I am missing the dutch snacks. Thanks for sharing. BTW using cheese isn`t needed.
Yummy I like to try it
these look good.
Hi Gregory, thanks for this recipe. I plan to make these for a large group, along with some Dutch Olie Bollen. Can you give us the measurements in cups instead of grams? Also, what cut of beef did you acutally use? I was thinking chuck roast but I'm not sure that is what you used. Thanks again, Marie
I want to try this! Why do you cook the meat with the vegetables? what do you do with them afterwards?
I need these now!!!!
Ik ben een Nederlander.
And boy do I miss bitterballen! So today, finally after having lived in the US for 34 years ,I am attempting to make then myself.
I am not following your recipe as far as all the ingredients are concerned, and watching this video with my wife has been extremely helpful. Especially the part of making the roux. I like your idea of using shallots instead of onions for the roux.
I'll let you know how they turned out.
BTW, do you have a recipe for saucijzenbroodjes?
Thank yooo soo much just made my bunch... Not as good as i remember them when i lived in Belgium but next best thing lol!
I finally made it using your video and they came out great. My family said they just tasted like fried meatballs.
Jason! Hope all is well and you remember me from your Nokia Lumia days. I recently came back from HKG and my daughter loved the sausage roll from Starbucks. We call the sausage roll, saucijzenbroodje back in the Netherlands. Personally, I was missing my fav Dutch snackbar food dish (bitterballen/kroketten) and saw a familiar name next to this TH-cam vid. Once I heard the voice, I knew it was you. Will definitely try your recipe! Wonder if you had Chase A QA this?! Take care, Jim
i do this myself at home. less veg unless using it for soup. bay leaves in the stock are honestly enough with some beef stock and salt and pepper
I'll be making some tomorrow in San Diego for NYE :-)
Eet smakkelijk ( have a nice dinner ) Gr from Holland
this used to be a special treat from my grandma
Excellent comment. When I first uploaded it, that feature wasn't there. thanks for the tip!
I will make these for konningedag in Cairns.
@kizanko Thanks for your comments! I hope they taste great! Eet smakelijk :)
For a bar/retaurant can you make a load of ball and refrigerate, just to make sure you only fry when they order. Firulais in the video wants to taste some of that meat.
doesnt matter how you make bitterballen its just ragouh in a ball.. he makess it to his taste. :) ((try to make frikandellen maybe next ! ))
@abholasing - you are welcome - the measurements are all approximate. I also made them yesterday (only 2 times per year :) and I did them without the cream and without the cheese. Make sure that the mix is quite soft & pasty when it is hot, but it should still cool and harden enough to ball them up. It improves with practice - the consistency is the hardest part :)
I know absolutely nothing about cooking but I saw you didn't show how did you end up using the vegetables, what happened to the carrotts, cellery and leek?
Thank you for the very useful video :D!
Hoi, het staa hier onder al; in het originele recept zit geen kaas. Maar, lekker is lekker toch? Groetjes uit Nederland!
Im dutch to do you know how nice it is to hear you say bitterballen its funny and the bitterballen are great the dutch clips where just bad and awfull yours is al lot better so tnx !!!
Lekkerrrrrrrr!
Delicious! I'm going to try this soon
Good thing you mentioned having a few beers while you cook them because otherwise you can't eat them. How else are you going to give yourself the required 3rd degree burns on the roof of your mouth when you eat these things?
You're absolutely right, bitterballen are not supposed to be healthy. However, cheese is not supposed to be orange either... Great recipe though, thanks a lot !!
yummy. or as we dutch say: hmmmm.
i have yet to spot someone(except for vetatarions) that dont like bitter bals.
This was a great video! Thank you! But my favorite part is this one 08:54 XD
how did they turn out? :)
Cream? Cheese? It's very personal of his, but its all so much... thanks for sharing.
Nice!
Be nice if the recipe/ingredients were in your info on the video. :-)
Im dutch to
the next one is kroketten, same proces keep the chunks of beef bigger an make rolls of 2- 2.5"
I did the paste and placed it on the fridge over night but it did not get solid and it was impossible to make the balls. What went wrong?
sorry to hear that, I know how much work it is to this stage! Hopefully you haven't thrown away the mixture, as you can still save it. Basically you added to much stock, and can thicken it up using a roux (melt two table spoons of butter, then add floor slowly, while mixing until you get a thick paste). Then heat your meat sauce, and add the roux into your mixture. Cook until it thickened and then try again. Good luck!!!
bitterballen! add cheese and it will melt into a gooey goodness ;) lekker
all that trouble for a few bitterballen!! I can just walk 2min and buy them at my frituur... wow
Sorry for the cheese problem, but when here cheese is not yellow is it French or Greece cheese and not the real Dutch cheese or there's something wrong with the cheese.
So when you asked why is the cheese yellow, because Dutch cheese has to be yellow or there is something wrong with the cheese.
From the Netherlands
I discard the vegetables, though you could use them to make soup if you wanted.
I have only known bitterballen to be made with veal and ham, not beef but I'm morally opposed to veal so may try to make them again
deep wok with hot oil works exactly the same :)
When I have biiterballen is the only time I will eat mustard. :)
I com from holland p.s search the recipe of the frikandel
Good video. However I can give you a little tip, as a professional chef. When you chop your vegitables, don't scrape the eggs of your knife to the cuttingboard. It gets dull and worn that way.
Otherwise, good mice an place. :)
Well, mr. Professional Chef, it's mise en place!
TIP: When breading? One hand dry, one hand wet.
Also, it's good to have a separate plate for your cooked and precooked food ;-)
Always add milk or cream to your egg mixture, you don't need much egg on the outside for the bread crumbs.
haha i`m one of the 16 million lucky person`s who can buy this in the supermarket ;)
Holland!!
Are you Aussie? I know you said you're in San Diego and I can hear a bit of an American accent but mostly I hear Aussie.
Born in Holland, left when I was 5 - spent most of my time in UK. Never lived in Australia unfortunately :)
Hah, thanks for getting back to me! In the time between our comments I actually travelled to Holland and ate bitterballen! Delicious stuff and I'm probably going to try your recipe some time soon :) I still think you sound extremely Australian haha, you could pretend you're Aussie and people would believe you I bet!
mart3h he just said he is dutch
nice video but....did you give you dog some?
Hello Jason, it's good to see someone else than Dutch making bitterballen. But after viewing your video I see there are some things going wrong! First of all, why making more than a gallon stock? when you are using less than a cup of flour? This is way too much! Then the meat never goes together with the stock! The stock you should have a vegetable flavored only. You are doing right to sauteed the shallots, but you don't give the flour plenty of time to cook before you add the stock to it. Also when you use the amount of flour, you need way less stock to cook the flour. Where is your 1 1/2 sheets of gelatine? This is to make filling of the bitterball more compact, what you do is add heavy cream or milk to it without gelatine, the filling don't get the change to to get more combined after you put it in the fridge. A Croquet or bitterball always contains fresh herbes never dried. Also the cheese is never combined with meat. We have cheese bitterballs or croquets for this with shallots and fresh herbes. When you add cheese to it, you must use gelatine to make it more stiff when it is cold. When you put the salpicon (filling) on a platter, always use film when it goes in the fridge. Then when you want to roll op butterballs, never use egg yolk! Always seperate the yolk from the whites and only use white. When you use the salpicon (filling) it must be that stiff that you can use a medium size icescoop to roll the balls lightly in the flour. The balls have too much flour! Then dip it in the egg whites and roll it into panko or othe bread crumbs. You never need that much panko on a bitterball, because the crust is getting too thick. Frying time for a bitterball is 2,5 min and frozen its 3.5 on 360 degrees. 6 min frying time is way too long. Sorry I had to say this. I hope you don't take this as an offense.
jerricette Excellent feedback! Thank you for the great tips! :) I honestly never learned professionally, and I am not an experienced or qualified chef (this is my only cooking video so far, and came about because I couldn't find a video that clearly gave all the steps to make bitterballen, and I thought it would be fun and helpful to friends to create one. I did use a dutch cook book to make this recipe, but also made some personal changes myself - as you can tell, my recipe is not 100% authentic ;-) The reason I created so much stock was so I can make homemade soups. I find making stock takes a fair amount of effort, and if I can get two uses out of it then it's worth it. Thanks for taking the time to watch the video and share your comments. Next time I make them again (winter), I will re-read your comments and see how your recommendations work out. Cheers!
Jason Gregory No worries. I would like to give you a recipe with meat. Is there a way I can send this on your tube privately?
jerricette Sure - please send to jmgregory78@gmail.com
Before I start translate it, do you prefer America measurments or grams?
Grams is usually my preference, but whatever is easiest :)
The cheese is anathema! Totally not done. Please replace the cheese with a generous amount of (freshly grated) nutmeg (1/2 to 1 tsp) to give the special bitterballen taste. And as someone else said, please let the roux cook through for a couple of minutes to get rid of the raw flour taste...
you know if you only do the first bit you have veggie soup.
why is it called bitter balls?the taste is not even bitter at all.....
"Bitter" refers to the distilled drinks they are consumed with.
oh I see now.. thanks for the answer
Ok
Dude, take a Belgian beer. That’s way better 😉
never add cheese. and you forgot nutmeg. And use eggwhite only.
Nee vandaar dat Heineken overal heen geëxporteerd word, ik zeg niet dat Heineken goed is hoor want ik vind het ook kut bier, maar wij hebben heus ook wel OK bier. Denemarken, Duitsland, Nederland, en Belgie etc en nog een paar anderen hebben zeker wel het beste bier.
Im come out holland and you make the bitterballen very good the carrot is not. Ok ok thats a tip
No Dutch meat market in San Fran?! That's a crime! Best place for authentic kroket in London, Ontario.
I'm in Sarnia, Ontario. Where in London?
Ray Kaldeway Just by the corner of Clarke rd. and Dundas St. I believe it's called Mikes Meat Market & Imports. Great dutch people there!
Surprised there isn't one in Chatham, good dutch community there. Could be worth looking into!
6:09 je bent ver amerikaast.hahahahaha!!!.. amerikanen gooien te pas en te onpas vooral overal kaas overheen.. ik heb gisteren in Groningen eierballen gegeten, en eentje was een kaas eierbal.. had niet gehoeven, zonde .. eierballen zijn goed zoals ze zijn, volgens origineel recept. De ragout om het ei doet me denken aan wat je hier door de ragout gooit..kaas die overheerst....