Gluten-Free Bitterballen with Mustard

Ingredients

• 500 ml Beef Broth
• 300 g Cooked Beef
• 50 g Butter
• 75 g Gluten-Free Flour
• 0.5 medium Onion
• 2 tablespoons Parsley
• 0.5 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 100 g Gluten-Free Breadcrumbs
• 1 large Egg
• as needed Oil for Frying

Instructions

1. 1In a large heavy-bottomed pot over medium heat, melt the 50 g of butter. Add the 0.5 medium onion, finely chopped, and sauté until softened, about 5 minutes. Stir in the 75 g of gluten-free flour and cook, stirring constantly, for 1 minute to create a roux.
2. 2Gradually whisk in the 500 ml of beef broth, ensuring no lumps form. Continue to cook, stirring frequently, until the mixture thickens to a consistency that coats the back of a spoon, about 5-7 minutes.
3. 3Remove the pot from the heat. Stir in the 300 g of cooked beef, finely chopped, along with the 2 tablespoons of parsley, 0.5 teaspoon of nutmeg, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Mix well to combine.
4. 4Transfer the mixture to a shallow dish or baking sheet. Cover and refrigerate for at least 1 hour, or until completely chilled and firm enough to handle. This chilling step is important for shaping the bitterballen.
5. 5Once chilled, scoop out portions of the mixture and roll them between your hands to form small balls, about 1-inch in diameter. You should have about 20-25 balls.
6. 6Prepare your breading station: place the 100 g of gluten-free breadcrumbs in one shallow dish and the 1 large egg, beaten, in another. Dip each ball first into the beaten egg, letting any excess drip off, then coat thoroughly with the gluten-free breadcrumbs.
7. 7In a deep fryer or a large, heavy-bottomed saucepan, heat the oil for frying to 350°F (175°C). Carefully add the breaded balls to the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes, or until they are golden brown and heated through. Use a slotted spoon to remove them from the oil and place them on a wire rack set over paper towels to drain.
8. 8Serve the gluten-free bitterballen immediately while hot, with mustard on the side.

Substitutions

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