How to Make Bitterbal: Favorite Dutch Meat Snack Recipe
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- čas přidán 14. 06. 2024
- Learn how to make Bitterballen! The Dutch love their snack foods. This Bitterbal recipe will teach you how to make these scrumptious, deep-fried, crunchy bitterbal is filled with smooth gravy and tender beef.
When you go to a Dutch bar, you'll likely find these on the menu! They are a great accompaniment to a cold beer! Whenever I introduce these to my American coworkers, they call them "bitterball" or "bitterballs"! They all love them, though!
Learn how to make bitterballen in this video!
Recipe: toineskitchen.com/recipes/bit...
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===CHAPTERS===
00:00 Introduction
01:30 Ingredients
02:33 Instructions / Recipe
16:12 Tasting... Eet Smakelijk!
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I live in Netherlands and I got addicted to this. Is simply great
I used to work at a Dutch restaurant in America as a teenager, and I rolled and breaded thousands of these. They were everyone’s favorite and mine as well. This recipe looks like the closest thing to the balls I used to roll.
Thank you so much not just to bring this amazing recipe but to build your channel, so unique and insightful. Obrigada! 😄
Thank you for your kind words…. I’m glad you enjoy it!
Lekker 😊 I love bitterballen! Thank you very much for the recipe!
My mouth waters... Thanks!
I love bitterballen😋, thanks for sharing🙌🏼🙏🏼
Thanks!! You’re welcome... hopefully you’ll like what I’ll be making in future videos too!
best bitterballen recipe
I love this channel!
Thanks!!
My Oma makes these every Christmas
Love me some bitterballen!
Getting hungry! 😋
Thanks!! These are great to have in the freezer for when the urge to snack hits!
Another great video Toine, I love the use of the ice cream scoop to make sure all the bitterballen are the same size, so simple and clever.
Could you fry more of them at the same time, or would it be a problem if they stick together?
I don't think they'll stick together, but there are two reasons I do small batches:
1. Smaller quantities of balls in the oil make sure the temperature doesn't drop too much when you add them
2. The level of the oil doesn't rise too much, risking it "boiling over" the edge of the pan.
@@ToinesKitchen Excellent, thanks for the reply 👍
Wow, this looks delicious, thank you for sharing.
You're welcome! If you make it, let me know!
Had these in two different places in Amsterdam first place had lots of meat (Was exceptional) second seemed more like heavy on potatoes inside. Thanks Going to make a bunch and freeze them.
Potato croquettes are different (albeit also delicious :) )
Man, I thought sushi was a lot of work. Great video.
Thanks! I don’t think it’s too much work, though!
@@ToinesKitchen I'll give it a try with the kids on a lazy Sunday.
Great!; my wife would be please with these
Broodje kroket maken met deze... Hmmmmm!!!
Bedankt en eet smakelijk, heb je nog meer Hollandse recepten?
Bijna Al mijn recepten zijn Nederlands. toineskitchen.com/recipes
Toine my question is what part of a Brisket do you use or prefer.. I am in Texas and we break our whole briskets down.. Is the Flat good enough and do you leave any fat cap and then clean it up after?
I use the flat for this. You don't want too much fat in with the rich roux. I do trim excessive fat of the flat.
I crave bitterballen from the Nederlands and meat pies from Australia. I am curious if I could adapt this recipe to be put into pies. I feel an experimentation coming.😁 Anybody tried that?
Check out the pasteitje recipe I posted: czcams.com/video/rRPWvFfN2Ho/video.html
Sounds awesome. I wanna try now too!!
Toine's, minha mãe fazia para o chá da tarde, eu faço na festa de final do ano com meus sobrinhos.
We love making them at any time of year! But in reality, I make a large batch a few times, and freeze them, for later enjoyment!
What was the gray slop in the pot called?
Ragoût
@@ToinesKitchen like "ragu" sauce?
Kan je een kaassouffle video doen ?
Ik eet zelf geen kaas, maar heb wel een recept. Ik zal eens kijken of een van mijn vrienden het in de video wil proeven :-)
Uma decia!!!!!!
Gostaria de falar com você através do zap, como fazer?
I don't speak Portuguese, what is "zap" ?
16:28 no they won't they wait a bit to get the fat dripped off but you get them like lava and your supposed to be the one waiting so look out for that when visiting.
* salpicon ragout is grof
Sorry but as a dutch men i kind of didnt like these balls. Have to be well rounded similair in size and smaller. Otherwise the gravy inside is never too cool off.
As they say, "smaken verschillen!" Every one has their own taste preferences!
If you can't tell parsley and coriander apart by sight, I will not trust your cooking or recipes. I'm out, And to think I just subbed
Karen, I think you will be OK. Stop being dramatic.
I dont think anyone said coriander.. I guess you can't understand the difference between Cilantro and Coriander