Step 1 of 5
Bitterballen (Dutch Meatballs)
Step 1 of 5
Melt the butter in a pan over medium-low heat. Add the 150 g flour little by little, stirring constantly, until it forms a thick, smooth paste (a roux) — let it cook for a minute so it loses its raw-flour taste. Slowly stir in the stock a splash at a time, letting the roux absorb each addition before adding more. Simmer for a couple of minutes on low heat while you stir in the onion, parsley, and shredded beef. The mixture should thicken into a heavy, very thick sauce. Season with salt, pepper, and nutmeg.
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