Gluten-Free Bitterballen with Mustard

Ingredients

• 1 lb Beef chuck, cubed
• 4 cups Beef broth
• 1 each Bay leaf
• 1/2 cup Onion, finely chopped
• 2 tbsp Butter
• 1/2 cup Gluten-free all-purpose flour
• 1 tbsp Gelatin
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Gluten-free breadcrumbs
• 2 large Eggs, beaten
• 2 cups Vegetable oil, for frying
• 4 tbsp Dutch mustard, for serving

Instructions

1. 1In a large pot, combine beef chuck, beef broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 2 hours, or until beef is very tender.
2. 2Remove beef from the pot and shred it with two forks. Reserve 2 cups of the beef broth.
3. 3In a separate saucepan, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
4. 4Stir in gluten-free flour and cook for 1 minute, stirring constantly.
5. 5Gradually whisk in the reserved beef broth until smooth. Bring to a simmer, stirring constantly, until thickened.
6. 6Stir in the shredded beef, gelatin, nutmeg, salt, and pepper. Mix well and cook for 2 minutes.
7. 7Transfer the mixture to a baking dish and let it cool completely. Refrigerate for at least 4 hours, or overnight.
8. 8Once chilled, scoop out small portions of the mixture and roll them into small balls.
9. 9Dip each ball in beaten eggs, then coat with gluten-free breadcrumbs.
10. 10Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
11. 11Fry the bitterballen in batches until golden brown and crispy, about 3-4 minutes.
12. 12Remove bitterballen from the oil and drain on paper towels.
13. 13Serve hot with Dutch mustard.

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