Dairy-Free Authentic Dutch Bitterballen

Indulge in the rich, savory flavors of Dairy-Free Authentic Dutch Bitterballen, a classic Dutch snack reimagined for dairy-free diets. These crispy, golden croquettes are filled with a velvety roux-based mixture of seasoned ground beef or plant-based meat, aromatic vegetables, and a hint of nutmeg and Dijon mustard for a burst of flavor. The recipe skillfully swaps traditional dairy-based ingredients with olive oil, ensuring a creamy texture while remaining entirely dairy-free. Perfectly breaded and deep-fried to crunchy perfection, these bite-sized delights are ideal for parties, appetizers, or indulgent snacking. Serve them hot with mustard for dipping, and watch them disappear off the plate! With easy-to-follow steps and pantry-friendly ingredients, this recipe honors Dutch tradition while catering to modern dietary needs.

Nutriscore Rating: 55/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 12

Ingredients

• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 1 medium Carrot, finely diced
• 1 medium Celery stalk, finely diced
• 2 Garlic clove, minced
• 250 grams Ground beef or plant-based ground meat
• 500 milliliters Chicken or vegetable broth
• 75 grams All-purpose flour
• 50 milliliters Olive oil (for roux)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Nutmeg
• 1 tablespoon Dijon mustard
• 2 tablespoons Fresh parsley, chopped
• 2 Eggs, beaten
• 100 grams Breadcrumbs
• 500 milliliters Vegetable oil (for frying)

Directions

Step 1

Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are softened, about 5-7 minutes.

Step 2

Add the minced garlic and cook for another minute until fragrant.

Step 3

Add the ground beef (or plant-based alternative) to the pan, breaking it up with a spoon, and cook until browned, about 8-10 minutes.

Step 4

Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes. Set aside.

Step 5

In another saucepan, prepare a roux by heating 50 milliliters of olive oil over medium heat. Stir in the flour and cook for 2-3 minutes until the mixture is slightly browned.

Step 6

Gradually whisk in the broth mixture into the roux until a thick, smooth sauce forms. Continue cooking for a further 5 minutes.

Step 7

Season with salt, pepper, nutmeg, and stir in the Dijon mustard and parsley. Taste and adjust seasoning if needed.

Step 8

Transfer the mixture to a shallow dish, cover, and refrigerate until firm, about 2 hours.

Step 9

Once the filling is firm, shape it into small balls, about 1 inch in diameter.

Step 10

Prepare a breading station with beaten eggs in one bowl and breadcrumbs in another.

Step 11

Dip each ball into the egg, then coat in breadcrumbs. Repeat until all balls are coated.

Step 12

Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Carefully fry the bitterballen in batches until golden brown and crispy, about 3-4 minutes per batch.

Step 13

Remove with a slotted spoon and drain on paper towels. Serve hot with mustard for dipping.

Nutrition Facts

Serving size	(1909.0g)

Amount per serving	% Daily Value*
Calories	6500.6

Total Fat 643.2g	0%
Saturated Fat 105.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 547.0mg	0%
Sodium 6563.7mg	0%
Total Carbohydrate 162.7g	0%
Dietary Fiber 11.7g	0%
Total Sugars 17.3g
Protein 78.1g	0%

Vitamin D 80IU	0%
Calcium 275.1mg	0%
Iron 17.7mg	0%
Potassium 1590.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.7%

Protein: 4.6%

Carbs: 9.6%