Bitterballen- deep-fried beef snacks

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Gather the ingredients.

Place the beef in a large pan with just enough water to cover the meat. Bring it to a simmer. Skim off any foam that forms.

Add the onion, peppercorns, bay leaf, cloves, and thyme.

Bring back to a boil, reduce the heat, and let simmer for 2 to 3 hours, or until the meat is very tender. Remove from the heat and allow to cool off.

Strain the meat, reserving the cooking liquid. Discard the onion and herbs.

When the meat is cool, cut it into small cubes. Set aside.

Gather the ingredients.

In a large skillet, make a roux . Melt the butter and add the shallots and flour, stirring vigorously.

Add the milk to the skillet. Stir well and add 2 cups of the reserved beef cooking liquid.

Let the mixture come to a boil, reduce the heat, and let it simmer for 30 minutes, stirring frequently.

Dissolve the gelatin in the cold water and add it to the simmering mixture, stirring regularly.

Add salt, pepper, and nutmeg to taste. Add the chopped parsley, Dijon mustard, and the diced beef, mixing well.

When the pot is cool enough, cover with plastic wrap and refrigerate overnight, or chill for at least 4 to 6 hours.

Gather the ingredients.

Roll heaping teaspoons of the chilled beef mixture into neat, even-sized balls; the mixture should make about 60 in total.

Bread them twice by first rolling each ball in flour, then in the beaten eggs, and then in the breadcrumbs. Dip each breaded ball again in the eggs and roll for the second time in the breadcrumbs. Place on a baking sheet.

Heat the oil to 356 F/180 C in a deep, heavy-bottomed pan or deep fryer.

Fry the bitterballen in batches until golden.

Remove from the oil and drain on paper towels.

Serve them hot with Dijon mustard on the side.

Enjoy.