Dutch Bitterballen (Gluten-Free)

Ingredients

• 1 lb Beef Chuck
• 4 cups Beef Broth
• 1 medium Onion
• 4 tbsp Butter (dairy or non-dairy)
• 1/2 cup Gluten-Free Flour Blend
• 1 tbsp Dijon Mustard
• 1/4 cup Fresh Parsley
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 cups Gluten-Free Breadcrumbs
• 3 cups Oil for Frying
• 1 tbsp Flaxseed Meal

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 lb beef chuck and 4 cups beef broth. Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour and 30 minutes to 2 hours, or until the beef is very tender and easily pulls apart.
2. 2Carefully remove the 1 lb beef chuck from the pot using a slotted spoon and place it on a clean cutting board. Using two forks, shred the beef until it is finely pulled. Reserve the beef broth from the pot.
3. 3Finely chop the 1 medium onion. In a medium saucepan, melt the 4 tbsp butter over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
4. 4Add the 1/2 cup gluten-free flour blend to the saucepan with the softened onion and butter. Cook, stirring constantly with a whisk, for 1 to 2 minutes until the mixture is lightly golden and smells slightly nutty.
5. 5Gradually whisk in 2 cups of the reserved beef broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer over medium heat, stirring constantly, and cook until the sauce has thickened enough to coat the back of a spoon, about 5 to 7 minutes.
6. 6Stir the shredded beef, 1 tbsp Dijon mustard, 1/4 cup fresh parsley, 1 tsp salt, and 1/2 tsp black pepper into the thickened sauce. Mix everything together until well combined. Transfer this mixture to a baking dish and cover it. Place the dish in the refrigerator to cool completely, which may take several hours or overnight, until it is firm.
7. 7Once the mixture is firm, prepare your coating station. Place the 2 cups gluten-free breadcrumbs in one shallow dish. In a small bowl, whisk together the 1 tbsp flaxseed meal with 3 tbsp water and let it sit for 5 minutes to form a binder. Roll the firm mixture into small balls, about 1-inch in diameter. Dip each ball into the flaxseed binder, letting any excess drip off, then roll it in the 2 cups gluten-free breadcrumbs, ensuring each ball is fully coated.
8. 8Heat the 3 cups oil for frying in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Carefully lower the breaded bitterballen into the hot oil in batches, being careful not to overcrowd the pot. Fry for 2 to 3 minutes, or until they are golden brown and crispy.
9. 9Using a slotted spoon, carefully remove the fried bitterballen from the hot oil. Place them on a plate lined with paper towels to drain any excess oil. Serve the hot bitterballen immediately with mustard.

Substitutions

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