Recipe:  Bitterballen (Meatball Hors d'Oeuvre)



Ingredients:

4 Tbs (60 ml) butter or margarine
1/2 lb (250 g) ground beef or veal
1/4 cup (60 ml) finely diced carrot
1/2 cup (60 ml) finely chopped onion
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg
1 Tbs (15 ml) fresh lemon juice
2 Tbs (20 ml) finely chopped parsley
5 Tbs (75 ml) all-purpose flour
1 cup (250 ml) beef broth or milk
1/2 cup (125 ml) dry bread crumbs
1 egg, beaten with 1 tsp (5 ml) water
Oil for deep frying

Instructions:

Heat one tablespoon of the butter in a large skillet over moderate
heat and cook the meat, carrots, and onions until the meat is browned
and the carrots are tender.  Drain the meat in a colander, then place
in a mixing bowl.  Add the salt, pepper, nutmeg, lemon juice, and
parsley and stir to combine.  Set the meat mixture aside.  Heat the
remaining 3 tablespoons (45 ml) of butter in a saucepan over moderate
heat and stir in the flour to make a roux.  Cook this for 2 to 3
minutes, then add the beef broth or milk.  Continue heating, stirring
constantly, until the sauce boils and becomes quite thick.  Combine
the sauce with the meat mixture, stirring to combine them thoroughly,
and chill this mixture for at least two hours in the refrigerator,
until it has become solid.  When the mixture has solidified, roll it
into balls about 1 inches (2.5 cm) in diameter, using your hands.
Roll the balls in the bread crumbs, then in the egg and water mixture,
then in the bread crumbs again.  Fry a few at a time in a deep fryer
with at least 2 inches (5 cm) of oil at 375F (190C) until golden
(about 2 to 3 minutes).  Drain on paper towels and serve immediately.