Bitterballen, the plural noun of bitterbal, is the name of a Dutch meat recipe.
This, very similar to the formula of our meatballs, usually consists of: beef (minced or minced), meat broth, butter, wheat flour, parsley, salt and pepper.
Most bitterballen recipes include nutmeg and there are several variations that include curry or chopped vegetables; among the latter, carrots are certainly the most used.
The ingredients are mixed and cooked, after which they are placed in the refrigerator to rest. Once compact, the dough is preformed into balls with a diameter of about 3-4 cm, then breaded with egg and breadcrumbs before being fried.
The bitterballen are generally served with a ramekin or a small bowl of mustard.
They are eaten in Suriname, the Netherlands Antilles, the Netherlands, Belgium and less frequently in Indonesia. In Sri Lanka very similar meatballs are produced but with fish instead of meat.
For the ingredients, the preparation method and the type of cooking, the bitterballen are very similar to the well-known Kroketten (plural of kroket ), although the latter are longer and have a distinct sausage shape, with a similar diameter.
Bitterbal takes its name from the generic word for certain types of herbal alcoholic beverages, called "bitters" in Dutch. The bitterballen are served in pubs and buffets for the so-called "bittergarnituur", or a selection of savory snacks that accompany the drinks; in other words, the equivalent of the Italian aperitif or appetizer.
