Bitterballen (Meatball Hors d'oeuvre)
Reproduced by permission of World Wide Recipes

These little meat balls are frequently served at parties and other
festive occasions. The Dutch usually serve them with mustard for
dipping, and you might want to serve them with a variety of dips,
including mustards, chutneys, and barbecue sauces.

4 tbl. butter or margarine
1/2 lb ground beef or veal
(I'm using beef, veal's too hard to get up here)
1/4 cup carrot, finely diced
1/2 cup onion, finely chopped
salt and freshly ground black pepper to taste
A grating of fresh nutmeg
1 tbl. fresh lemon juice
2 tbl. parsley, finely chopped
5 tbl. flour
1 cup beef broth or milk
1/2 cup dry bread crumbs
1 egg, beaten with 1 tsp. water
Oil for deep frying

Heat one tablespoon of the butter in a large skillet over moderate
heat and cook the meat, carrots, and onions until the meat is browned
and the carrots are tender. Drain the meat in a colander, then place
in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and
parsley and stir to combine. Set the meat mixture aside. Heat the
remaining 3 tablespoons of butter in a saucepan over moderate
heat and stir in the flour to make a roux. Cook this for 2 to 3
minutes, then add the beef broth or milk. Continue heating, stirring
constantly, until the sauce boils and becomes quite thick. Combine
the sauce with the meat mixture, stirring to combine them thoroughly,
and chill this mixture for at least two hours in the refrigerator,
until it has become solid. When the mixture has solidified, roll it
into balls about 1 inches in diameter, using your hands. Roll the
balls in the bread crumbs, then in the egg and water mixture,
then in the bread crumbs again. Fry a few at a time in a deep fryer
with at least 2 inches of oil at 375 degrees until golden (about
2 to 3 minutes). Drain on paper towels and serve immediately.

http://members.home.nl/cookingdutch/...l#Bitterballen (Meatball
Hors
[sic]

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar