Bitterballen

Instructions

1. Melt the butter in a saucepan, cook the onion for 3 minutes without browning, then sprinkle over the flour and cook for 1 minute, stirring.
2. Gradually pour in the stock while whisking to obtain a thick béchamel, then add the finely minced meat, parsley, nutmeg, salt and pepper.
3. Spread the mixture in a dish, cover with cling film touching the surface and leave to cool completely, at least 2 hours or overnight in the fridge.
4. Shape into balls about 3 cm in diameter with damp hands.
5. Dip each ball in the beaten eggs then in the breadcrumbs, pressing to coat well.
6. Fry the bitterballen in oil heated to 175 °C for 3 to 4 minutes, until golden, then drain on kitchen paper and serve with strong mustard.