Bitter Ballen
A variant on the "kroket" the bitter ball is a round meat specialty which you eat as a snack. A genever (dutch gin) or a cool beer goes very well with this snack. Very popular in dutch bars.
Ingredients:
- 2 tb sp margerine or butter
- 1 tb sp very finely chopped onion
- 3 tb sp flour
- 1 cup of milk
- some minced parseley
- 1 tea sp worchester sauce
- a dash of curry powder
- 1 lbs of ground beef, veal or chicken
- 1 cup of bread crumbs.
- 2 eggs
- 2 tb sp water
Making your balls.
Heat up the butter/margarine and add the onions and saute them. Mix in the flower and milk and keep stirring. Add the parsley, salt, worchester, curry and meat once the mixture gets thick. Stir in all ingredients untill a smooth texture forms. Let sit for 4 minutes and then put in refridgerator. After several hours of cooling remove from fridge and make small round balls. Get out your bread crumbs (crushed dutch rusks are superb for this), beat your eggs and water (for a different taste add a bit of garlic to the egg/water mix) and get your balls covered. Now roll them thru the bread crumbs several times and put aside. Once you got all your balls done, heat up the deep fryer and insert your balls (ouch!) Fry for a few minutes untill yellow golden and serve with mustard. Any left over balls can be frozen for several months.
