Bitterballen (Dutch Meatballs)

Ingredients

• 1 lb Beef Chuck
• 3 cups Beef Broth
• 1/4 cup Butter
• 1/2 cup All-Purpose Flour
• 1 large Egg
• 1 cup Breadcrumbs (Gluten-Free)
• 1 tbsp Dijon Mustard
• 2 tbsp Parsley
• 1/4 tsp Nutmeg
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 cups Vegetable Oil

Instructions

1. 1Place the 1 lb of Beef Chuck in a large heavy-bottomed pot and cover with the 3 cups of Beef Broth. Bring to a simmer over medium-high heat, then reduce the heat to low, cover, and cook until the beef is very tender, about 2 hours. Remove the beef from the pot and shred it using two forks. Set the shredded beef aside.
2. 2In the same large heavy-bottomed pot, melt the 1/4 cup of Butter over medium heat. Whisk in the 1/2 cup of All-Purpose Flour and cook, whisking constantly, for 1 minute to form a roux. Gradually pour in the 3 cups of Beef Broth from the pot (if there isn't enough broth left, add water to make 3 cups), whisking constantly to create a smooth, thick sauce.
3. 3Stir the shredded beef, 1 tbsp Dijon Mustard, 2 tbsp Parsley, 1/4 tsp Nutmeg, 1 tsp Salt, and 1/2 tsp Black Pepper into the sauce. Cook for 2 minutes, stirring, until everything is well combined. Remove the pot from the heat and let the mixture cool for 15 minutes, stirring occasionally. Once slightly cooled, whisk in the 1 large Egg until fully incorporated.
4. 4Shape the cooled mixture into small balls, about 1 inch in diameter. Place the 1 cup of Gluten-Free Breadcrumbs on a plate. Roll each ball in the breadcrumbs, ensuring they are evenly coated.
5. 5Pour the 2 cups of Vegetable Oil into a deep fryer or a large, heavy-bottomed pot, ensuring the oil level is no more than one-third full. Heat the oil over medium-high heat until it reaches 350°F (175°C).
6. 6Carefully add the breadcrumb-coated balls to the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes, or until the bitterballen are golden brown and crispy. Use a slotted spoon to remove the bitterballen from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the hot bitterballen immediately with additional Dijon mustard for dipping.

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