Bitterballen are one of the most iconic snacks in the Netherlands — small, crispy croquettes traditionally served hot alongside a cold beer or a glass of wine. You’ll find them everywhere from cozy cafés to lively bars, often ordered as a shared plate meant to be eaten slowly and savored.

With a crunchy breadcrumb coating and a rich, creamy filling, Bitterballen are comfort food at its finest. This classic Dutch recipe recreates that familiar café favorite at home, perfect for entertaining, special occasions, or when you want to bring a taste of the Netherlands to your table.

Why You’ll Love This Recipe

Crispy on the outside, creamy on the inside

A classic Dutch café snack

Perfect for parties and sharing

Can be made ahead and fried later

Authentic flavor with simple ingredients

Print Recipe

Prep Time 30

Cook Time 10

Servings: 20 Bitterballen

Course: Appetizer, Side Dish, Snack

Cuisine: Dutch

Ingredients Method Notes

Ingredients

Ingredients You’ll Need:

For the filling:

2 tbsp unsalted butter
¼ cup all-purpose flour
1 cup beef stock or chicken stock
½ cup finely chopped cooked beef
½ tsp salt
¼ tsp black pepper
¼ tsp nutmeg

For breading & frying:

2 large eggs
1 cup breadcrumbs fine
Vegetable oil for frying

For serving (optional):

Dijon mustard

Method

How to Make Bitterballen

Step 1: Make the roux

Melt the butter in a saucepan over medium heat. Stir in the flour and cook briefly until a smooth paste forms.

Step 2: Add the stock

Gradually whisk in the stock, stirring constantly until thick and smooth.

Step 3: Add beef and seasoning

Stir in the chopped beef, salt, pepper, and nutmeg. Cook until the mixture is very thick and pulls away from the sides of the pan.

Step 4: Chill the mixture

Transfer the mixture to a shallow dish and refrigerate until fully chilled and firm, at least 2 hours or overnight.

Step 5: Shape the croquettes

Once chilled, roll the mixture into small balls, about 1 inch in diameter.

Step 6: Bread the bitterballen

Dip each ball into beaten egg, then coat in breadcrumbs.

Step 7: Fry until golden

Heat oil to 350°F (175°C). Fry the bitterballen in batches until golden brown and crisp.

Step 8: Serve hot

Drain briefly and serve immediately with mustard.

Notes

Tips for Best Results:

Chill the filling thoroughly before shaping
Keep the balls small for a creamy center
Fry in batches to maintain oil temperature
Serve immediately while hot and crisp

Make-Ahead & Storage:

Bitterballen can be shaped and breaded ahead of time and refrigerated for up to 24 hours before frying.

Unfried bitterballen can also be frozen and fried directly from frozen, adding a minute or two to the cooking time.