Bitterballen with Mustard (Dairy-Free)

Ingredients

• 1 lb Beef chuck, ground
• 1/4 cup Plant-based butter
• 1/2 cup All-purpose flour
• 2 cups Cashew milk
• 1 cup Beef broth
• 1/2 cup Onion, finely chopped
• 2 tbsp Parsley, chopped
• 1/4 tsp Nutmeg
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 cups Panko breadcrumbs
• 1/2 cup Aquafaba (chickpea brine)
• 3 cups Vegetable oil, for frying
• 0 Mustard, for serving

Instructions

1. 1In a large heavy-bottomed pot over medium heat, melt the 1/4 cup of plant-based butter. Add the 1/2 cup of all-purpose flour and cook, stirring constantly with a whisk, for 2 to 3 minutes until it forms a smooth paste called a roux. This step cooks the raw flour taste out.
2. 2Gradually whisk in the 2 cups of cashew milk and the 1 cup of beef broth until the mixture is completely smooth. Increase the heat to medium-high and bring the mixture to a gentle simmer, stirring constantly to prevent lumps. Once simmering, add the 1 lb of ground beef, the 1/2 cup of finely chopped onion, the 2 tablespoons of chopped parsley, the 1/4 teaspoon of nutmeg, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Reduce the heat to low and continue to simmer, stirring occasionally, for 20 to 25 minutes, or until the mixture has thickened considerably, like a very thick paste.
3. 3Transfer the thickened mixture to a shallow dish. Cover it and place it in the refrigerator to cool completely for at least 2 hours, or preferably overnight. This chilling step is crucial for making the mixture firm enough to shape.
4. 4Once the mixture is thoroughly chilled and firm, scoop out portions and roll them between your hands to form small balls, about 1 inch in diameter. You should have about 24 balls. Place the 2 cups of panko breadcrumbs in one shallow dish. In a second shallow dish, pour the 1/2 cup of aquafaba.
5. 5Dip each chilled ball first into the 1/2 cup of aquafaba, letting any excess drip off, then immediately roll it in the 2 cups of panko breadcrumbs. Press the breadcrumbs gently to ensure each ball is fully and evenly coated. Place the breaded balls on a clean plate or baking sheet.
6. 6In a deep fryer or a large, heavy-bottomed pot, heat the 3 cups of vegetable oil over medium-high heat until it reaches exactly 350°F (175°C). Use a thermometer to check the temperature; it's important for achieving crispy results without burning.
7. 7Carefully lower a few breaded balls at a time into the hot oil, making sure not to overcrowd the pot. Fry the bitterballen for 2 to 3 minutes, turning them gently if needed, until they are a deep golden brown and feel crispy. Use a slotted spoon to remove the fried bitterballen from the oil and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the hot, crispy bitterballen immediately with the 0 mustard for dipping.

Substitutions

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