Dutch Bitterballen (Meatballs) - Gluten-Free

Ingredients

• about 450 g Ground Beef
• 1/2 cup Gluten-Free Breadcrumbs
• 1/4 cup Plant-based Milk
• 1/2 medium Onion
• 2 cloves Garlic
• 1/4 tsp Nutmeg
• 1 tsp Mustard
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 cup Gluten-Free Flour
• 1 cup Oil

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

Instructions

1. 1In a large bowl, combine the about 450 g ground beef, 1/2 cup gluten-free breadcrumbs, 1/4 cup plant-based milk, 1/2 medium onion (finely chopped), 2 cloves garlic (minced), 1/4 tsp nutmeg, 1 tsp mustard, 1 tsp salt, and 1/2 tsp black pepper.
2. 2Mix all the ingredients in the bowl thoroughly with your hands until well combined. Then, shape the mixture into small balls, about 2.54 cm in diameter.
3. 3Place the 1/2 cup gluten-free flour onto a plate or shallow dish. Gently roll each meatball in the gluten-free flour, ensuring it is lightly and evenly coated.
4. 4Pour the 1 cup of oil into a large, heavy-bottomed skillet. Heat the oil over medium heat until it shimmers, approximately 175°C.
5. 5Carefully add the floured meatballs to the hot oil, making sure not to overcrowd the skillet. Fry the meatballs for 5-7 minutes, turning them occasionally, until they are golden brown and cooked through. The internal temperature should reach 71°C.
6. 6Using a slotted spoon, remove the cooked bitterballen from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the Dutch Bitterballen hot with mustard for dipping.

Substitutions

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