Bitter Ballen
(Bitter Balls) Recipe

Origin: German      Period: Traditional

Ingredients

2 tbsp butter
1 tbsp onion, finely minced
3 tbsp flour
240ml milk (or stock)
1 tbsp parsley, minced
1 tsp salt
1 tsp Worcestershire sauce
1/8 tsp curry powder
650g minced cooked beef, veal or chicken (or any mixture of these)
450g mild Gouda (or Edam) cheese, shredded
240ml fine dry bread/rusk crumbs
2 eggs beaten with 2 tbsp water
vegetable oil for deep-frying

Bitter Ballen
(Bitter Balls) Preparation:

Method:

Melt the butter in a large saucepan and fry the onion in this until it becomes transparent. Blend in flour at this stage and stir the mixture until smooth. Gradually add the milk or stock, stirring continually to blend in. Heat, stirring constantly, until the mixture has thickened. Add the parsley, salt, Worcestershire sauce, curry, meat and cheese and simmer for about 5 minutes until all the ingredients have been incorporated.

Allow the mixture to cool before refrigerating for several hours. At this point you can shape the cooled mixture into bite-sized balls using two teaspoons. Roll the resultant balls into the breadcrumbs before dipping each ball into the eggs and then rolling in the breadcrumbs again. Place in a shallow pan to dry then refrigerate for 1 hour.

Heat the oil in a deep fryer to 190°C and use to deep fry the bitter balls, a few at a time, until they are golden brown all over (about 2 minutes). When done, drain on paper towels and serve hot on cocktail picks with Dutch mustard as a dipping sauce.

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