Dutch Bitterballen with Mustard (Dairy-Free)

Ingredients

• 1 lb Beef chuck, ground
• 2 cups Vegetable broth
• 1/2 cup All-purpose flour
• 2 tbsp Nutritional yeast
• 1/2 cup Onion, finely chopped
• 2 tbsp Parsley, fresh, chopped
• 1 tbsp Dijon mustard
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Egg replacer powder
• 1 cup Breadcrumbs (panko)
• 3 cups Vegetable oil, for frying
• 4 tbsp Mustard, for serving

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 lb ground beef, 2 cups vegetable broth, and 1/2 cup finely chopped onion. Place the pot over medium-high heat and bring the mixture to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally, until the beef is cooked through and tender, reaching an internal temperature of 160°F (71°C).
2. 2In a separate medium bowl, whisk together the 1/2 cup all-purpose flour and 2 tbsp nutritional yeast until they are well combined. Gradually whisk this flour mixture into the simmering beef mixture in the large heavy-bottomed pot, stirring constantly to prevent any lumps. Continue to simmer gently over low heat for 5 minutes, stirring, until the mixture has thickened into a cohesive, thick base.
3. 3Stir the 2 tbsp chopped fresh parsley, 1 tbsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper into the beef mixture. Remove the large heavy-bottomed pot from the heat and let the mixture cool for 15-20 minutes, or until it is firm enough to handle easily but still pliable for shaping.
4. 4In a shallow bowl, combine the 2 tbsp egg replacer powder with 4 tablespoons of water and whisk until a smooth, thick slurry forms. Scoop portions of the cooled beef mixture, about 1 tablespoon each, and roll them between your hands to form small, round balls, approximately 1 inch (2.5 cm) in diameter. Dip each ball into the prepared egg replacer slurry, allowing any excess to drip off, then immediately roll it in the 1 cup panko breadcrumbs, ensuring each ball is completely and evenly coated.
5. 5Pour the 3 cups vegetable oil into a deep fryer or a large heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. Carefully add the breaded bitterballen to the hot oil in batches, ensuring not to overcrowd the pot, and fry each batch for 2-3 minutes, or until the bitterballen are a deep golden brown color and feel crispy when gently touched with a slotted spoon.
6. 6Using a slotted spoon, carefully remove the fried bitterballen from the hot oil. Transfer them to a plate lined with paper towels to drain off any excess oil. Repeat this process with the remaining bitterballen until all are fried.
7. 7Serve the hot, crispy bitterballen immediately with the 4 tbsp mustard for dipping.

Substitutions

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