Bitterballen (Dutch meatballs)

Instructions

1- Melt the butter in a skillet or pan.

2- When melted, add the flour little by little and stir into a thick paste.

3- Slowly stir in the stock, making sure the roux absorbs the liquid.

4- Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat.

5- The mixture should thicken and turn into a heavy, thick sauce.

6- Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.

7- Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball.

8- Roll lightly through the flour, then the egg and finally the breadcrumbs.

9- Make sure that the egg covers the whole surface of the bitterbal.

10- When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F).

11- Fry four bitterballen at a time, until golden.

12- Serve on a plate with a nice grainy or spicy mustard.