Bitterballen with Mustard (Egg-Free)

Instructions

1. 1In a large heavy-bottomed pot, cook the about 450 g of ground beef over medium-high heat, breaking it up with a spoon, until it is browned all over. Drain off any excess fat from the pot.
2. 2Pour the 1.5 cups of beef broth into the pot with the beef. Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld.
3. 3While the beef mixture simmers, melt the 4 tbsp of butter in a separate medium saucepan over medium heat. Whisk in the 1/2 cup of all-purpose flour and cook, whisking constantly, for 2 minutes to create a smooth paste, known as a roux. Gradually whisk the hot roux into the simmering beef broth mixture until the liquid is smooth and begins to thicken.
4. 4Stir the 1/2 cup of finely chopped onion, 2 tbsp of chopped parsley, 1/4 tsp of nutmeg, 1 tsp of salt, and 1/2 tsp of black pepper into the thickened beef mixture. In a small bowl, combine the 2 tbsp of flaxseed meal with the 6 tbsp of water and stir well; let this mixture sit for 5 minutes until it forms a gel. Add the flaxseed gel to the beef mixture and stir thoroughly to combine everything. Transfer the mixture to a bowl and let it cool completely in the refrigerator for at least 30 minutes, or until firm enough to handle.
5. 5Once the mixture is completely cooled and firm, use your hands to roll it into small balls, about 2.54 cm in diameter. Place the 2 cups of breadcrumbs in a shallow dish and roll each beef ball in the breadcrumbs, pressing gently to ensure each ball is fully coated.
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 175°C. Carefully add the breaded bitterballen to the hot oil in batches, making sure not to overcrowd the pot. Fry the bitterballen for 2-3 minutes per batch, or until they are a deep golden brown and appear crispy.
7. 7Using a slotted spoon, carefully remove the fried bitterballen from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Serve the hot bitterballen immediately with the 0 mustard for dipping.

Substitutions

Related Guides