Bitterballen

Preparation

1. 1

   Melt the butter in a saucepan, add the flour and whisk for 1 minute to make a roux.

2. 2

   Pour in the beef stock little by little, whisking constantly, until you get a very thick, smooth béchamel.

3. 3

   Add the cooked, shredded beef, parsley and nutmeg, mix well and cook for 5 minutes over low heat so the flavors combine.

4. 4

   Spread the mixture on a tray, cover with cling film pressed onto the surface, and chill for at least 3 hours, until very firm.

5. 5

   Shape into balls with slightly damp hands.

6. 6

   Coat each ball in flour, then beaten egg, then breadcrumbs, pressing well so it sticks.

7. 7

   Heat the oil to 180°C and fry the bitterballen in small batches for 4 minutes, until golden brown.

8. 8

   Drain on paper towels and serve immediately with mustard, while the center is still molten.