Gluten-Free Bitterballen with Mustard Dip

Ingredients

• about 450 g Beef chuck, ground
• 1 cup Gluten-free breadcrumbs
• 1 cup Beef broth
• 1/4 cup Butter
• 2 tbsp Tapioca Starch
• 1/2 Onion, finely chopped
• 2 tbsp Parsley, chopped
• 1/4 tsp Nutmeg
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 Eggs, beaten
• 1/2 cup Gluten-free breadcrumbs (for coating)
• 2 cups Vegetable oil
• 1/4 cup Mustard

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

Instructions

1. 1In a medium saucepan over medium heat, melt the 1/4 cup of butter. Add the 1/2 onion, finely chopped, and cook, stirring occasionally, until the onion is softened, about 5-7 minutes.
2. 2Stir in the 2 tbsp of tapioca starch and cook, stirring constantly, for 1 minute until it forms a paste.
3. 3Gradually whisk in the 1 cup of beef broth. Bring the mixture to a simmer, stirring constantly, until it thickens into a smooth sauce, about 3-5 minutes. Remove the saucepan from the heat.
4. 4Add the about 450 g of ground beef chuck, 2 tbsp of chopped parsley, 1/4 tsp of nutmeg, 1/2 tsp of salt, and 1/4 tsp of pepper to the thickened sauce. Stir everything together until the ground beef is evenly incorporated.
5. 5Allow the mixture to cool for about 10-15 minutes until it is cool enough to handle. Stir in the 1 cup of gluten-free breadcrumbs until fully combined. The mixture should be firm enough to shape.
6. 6Roll the mixture into small balls, about 2.54 cm in diameter. You should have approximately 20-25 balls. Place the formed balls on a plate or baking sheet.
7. 7Prepare your breading station: place the 2 beaten eggs in one shallow bowl and the 1/2 cup of gluten-free breadcrumbs (for coating) in another shallow bowl.
8. 8Dip each bitterballen ball first into the beaten eggs, ensuring it is fully coated, then transfer it to the bowl of gluten-free breadcrumbs, pressing gently to coat all sides thoroughly.
9. 9Heat the 2 cups of vegetable oil in a deep fryer or a large, heavy-bottomed pot over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
10. 10Carefully fry the bitterballen in batches, being careful not to overcrowd the pot. Fry for 3-4 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil.
11. 11Place the fried bitterballen on a plate lined with paper towels to drain any excess oil. Serve the bitterballen hot with the 1/4 cup of mustard for dipping.

Substitutions

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