Cooking With Teenager: Bitterballen With Corned Beef And Edam Cheese Recipe

Bitterballen is one of the most favorite dutch snack. In past time, bitterballen commonly served for the appetizer before the main meal. But this time bitterballen also enjoyed in a variety of outdoor activities such as picnics and various children's party. Usually, bitterballen made with fresh beef and beef stock. But at this recipe, I modified using corned beef, milk, and edam cheese. The result is very delicious! Crunchy outside, tender inside. My son love cheese very much, this recipe is his favorite because of the cheese! He cook it himself!


Bitterballen with corned beef and edam cheese recipe


For corned beef:
200 gr corned beef
2 tablespoon full cooking oil
3 cloves garlic, minced

For the thick gravy:
2 tablespoon full butter
5 tablespoon full flour
150 ml milk
3 tablespoon full edam cheese
2 egg yolks

For the breading:
2 eggs, beaten
3 cup breadcrumbs
Cooking oil (for healthier result, I suggest you to use coconut oil)

Bitterballen with corned beef and edam cheese recipe

Stir-fry garlic with cooking oil, add the corned beef, cook about 5 minutes. Turn off the stove, set aside.

Now let’s make the roux. Slowly melt the butter in a skillet or pan. When melted add the flour little by little and stir into a thick paste. Slowly stir in the milk, make sure the roux absorb the milk. Add the cheese, stir slowly. Simmer for a couple of minutes on a low heat. Turn off the stove.

Mix the roux and the corned beef in a container, stir well. Add the egg yolks, stir well. Cover the container and refrigerate for several hours, or until the thick gravy has solidified.

Take a heaping tablespoon of the cold, thick gravy and quickly roll it into a small ball. Roll through the egg until all surface of bitterbal covered by the egg, and then put into the breadcrumbs.

Heat some cooking oil in a deep-fry pan. Fry the bitterbals until golden brown. Serve hot with tomato sauce or mayonnaise.


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