Two things are known about bitterballen: that they’re legally required to be on the menu of every Dutch bar and that I’ve definitely eaten way too many while enjoying a nice biertje (beer).
As far as their ingredients go, though? Chances are, the best answer your Dutch friends have been able to give you is ‘some kind of meat’.
So let’s break down the ingredients of a bitterbal once and for all. 👇
Keeping it old-school
The traditional way to prepare bitterballen is to roll a mixture of beef, roux, and spices into a ball, toss that ball in some breadcrumbs, and fry it until it’s crisp and golden-brown.
Mystery solved! Biterballen are made with beef.
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Except… it’s not so simple. With changing consumer preferences and different diets, this Dutch bar staple is also transforming.
Kortingscode.nl has collected data about which kinds of bitterballen are most searched-for online, and the traditional beef variety doesn’t take the top spot.
Mixing it up
The most popular meat alternative to beef is chicken, with pork bitterballen being the third most searched-for meat option.
However, beef’s biggest competitors, and the options people search for the most, are different kinds of vegetarian bitterballen. Here, people often opt for cheese or mushroom fillings.
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But the Netherlands is a country of innovation after all, so something as simple as cheese won’t cut it for some.
That’s why some really exotic bitterballen fillings are popping up, such as jackfruit, truffle, and lobster.
There’s even a small percentage of people looking up pigeon bitterballen — okay, that’s enough innovation for today.
What kind of bitterballen are your favourite? Let us know in the comments!
I really appreciate how this video shows the traditional way of making them from scratch instead of just using the frozen, pre-packaged ones. Using a slow-cooked, deeply flavorful beef stock for the roux makes a world of difference in the depth of flavor. It is a true culinary masterpiece.