Classic Dutch – Indonesian Bitterballen

Product Description

Classic Dutch – Indonesian Bitterballen

Sales Channel

Not for sale as a wholesale bulk item to select customers on Vivre Gourmet

Used In Following Main Recipes

  • Classic Dutch – Indonesian Bitterballen

Batch Production Sizes

30 pcs

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Beef Minced 500gr
  • Onion 150gr
  • Garlic 50gr
  • Butter – Unsalted 30gr
  • All Purpose Flour 50gr
  • Fresh Milk 500ml
  • Cooking Cream 100ml
  • Parsley 15gr
  • Nutmeg 6gr
  • Beef Stock 500ml
  • Fresh Egg
  • All Purpose Flour 100gr
  • Bread Crumb 500gr
  • Salt & pepper

Preparation – Vivre

  1. Preheat Sauté Pan and add quarter of the butter. Add onion and garlic sauté until onion are translucent. than add minced Beef. Stir frequently and let the juice coming from the beef is reduced. Set aside
  2. In another Pan, preheat and add butter. pour in the flour to make a roux. gradually pour in the beef stock, milk and cream, until mixture become like béchamel. Make the roux absorbs the all of the liquid. Simmer the mixture on low heat, than add the beef mixture and the chopped parsley. Keep stirring to prevent burning. The mixture should thicken and turn into a heavy and thick sauce
  3. Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.
  4. Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterball. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.

Storage Details

  • GN Pan
  • Label (insert hyperlink to the label to print to use)

Shelf Life

  • Chilled – 1 days
  • Freezer – up to 6 month