Bitterballen (Dutch Meatballs) - Dairy-Free

Ingredients

• about 450 g Ground Beef
• 1 cup Vegetable Broth
• 1 cup Dairy-Free Milk (Soy Milk)
• 2 tablespoons Dairy-Free Butter
• 0.5 cup All-Purpose Flour
• 1 cup Breadcrumbs (gluten-free)
• 0.5 medium Onion
• 1 Egg
• 0.25 teaspoon Nutmeg
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 cups Vegetable Oil (for frying)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a saucepan, melt the dairy-free butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly to make a roux.
2. 2Gradually whisk in the dairy-free milk and vegetable broth until smooth. Simmer until the sauce thickens, about 5 minutes.
3. 3In a separate bowl, combine the ground beef, chopped onion, egg, nutmeg, salt, and pepper.
4. 4Add the meat mixture to the sauce and stir well. Cook for another 5-7 minutes, stirring occasionally.
5. 5Let the mixture cool completely, then form into small balls (about 2.54 cm in diameter).
6. 6Roll the bitterballen in gluten-free breadcrumbs to coat evenly.
7. 7Heat the vegetable oil in a deep fryer or large pot to 175°C.
8. 8Fry the bitterballen in batches until golden brown and crispy, about 2-3 minutes. Be careful not to overcrowd the pot.
9. 9Remove the bitterballen and drain on paper towels. Serve hot.

Substitutions

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