Prepare ingredients.
Put 1-1,5 liter of water and 300-500 grams of beef in a cooking pot.
Bring to a boil.
Remove the meat from the heat ...
... and leave to cool down for at least 1 hour.
Peel 1-2 carrots.
Grate the carrots.
Transfer grated carrots in a cooking pot.
Add 2 bay leaves.
Add 1 teaspoon of dried thyme leaves.
Add 1 tablespoon of chopped parsley.
Mix in the ingredients.
Close well.
Soak 2 leaves of gelatine for at least 5 minutes in water.
Cut the beef into small cubes.
Prepare 4-6 tablespoons of grated cheese.
Heat 2 tablespoons of butter in a wok.
Add 2 tablespoons of flour.
Stir briefly.
Pour 100 milliliters of beef broth.
Stir until thickens.
Add the carrot-parsley-mixture.
Add soaked gelatines and stir briefly.
Remove bay leaves.
Add pieces of the meat.
Mix in gently.
Add 1/4 teaspoon of nutmeg powder.
Add 1 tablespoon of lemon juice.
Add 4-6 tablespoons of grated cheese.
Mix in gently.
Cool slightly.
Put 1-2 egg whites to a small bowl.
Put 150-200 grams of bread crumbs onto a plate.
Take 1-2 tablespoons of meat mixture into the palm of your hand and shape into small meatball.
Turn the meat ball in the bread crumbs to coat all sides.
Repeat steps with the remaining meat-vegetable-micture.
Dip the meat ball in the egg white.
Flipping it over several times to ensure the egg completely coats the meat.
Remove quickly and place in the breadcrumbs.
Flip it over several times until the egg has completely been covered by crumbs.
Repeat steps with the remaining meat balls.
Heat cooking oil in a wok (for deep-frying).
Put the meat balls into the hot oil.
Fry until golden brown.
Remove from the heat ...
... and let them cool down a bit.
Serve with mayonnaise.


Bitterballen are a savoury Dutch meat-based snack, typically containing a mixture of beef or veal (minced or chopped), beef broth, butter, flour for thickening, parsley, salt and pepper, resulting in a thick ragout.


300 grams beef (300-500 grams)
1 carrots (1-2)
2 bay leaves
1 teaspoon dried thyme leaves
1⁄4 teaspoon nutmeg powder
1 tablespoon chopped parsley
2 tablespoons butter
2 tablespoons flour
2 gelatine (2 sheets)
100 milliliters beef broth
1 tablespoon lemon juice
1 eggs (1-2)
150 grams breadcrumbs (150-200 grams)
4 tablespoons grated cheese (4-6 tablespoons)
  cooking oil (for deep-frying)
  mayonnaise (optional)