Open-Flame Dutch Bitterballen - Crispy Meat Croquettes

Introduction

Experience the rich flavors of traditional Dutch Bitterballen cooked to perfection on the Arteflame grill. These crispy meat croquettes are seared over the open flame and finished to golden perfection on the flat cooktop, creating an irresistible crunch with a savory, tender filling inside. Unlike deep-fried versions, this method locks in flavors without excessive oil, making them a perfect appetizer or snack for any occasion.

Ingredients

• 1 lb cooked beef or veal, shredded
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 cup beef stock
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1 tbsp Dijon mustard
• 2 tbsp fresh parsley, chopped
• 2 large eggs
• 1 cup breadcrumbs
• 1 cup panko crumbs
• Butter for griddling

Instructions

Step 1: Prepare the Grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the soaked napkins and light them.
3. Allow the grill to heat up for about 20 minutes until the cooking surface is evenly hot.

Step 2: Make the Meat Filling

1. Place butter on the flat cooktop and let it melt.
2. Whisk in the flour and cook until it turns golden brown.
3. Gradually add beef stock, stirring to create a thick roux.
4. Mix in the shredded beef or veal, salt, pepper, nutmeg, mustard, and parsley.
5. Spread the mixture onto a flat plate and let it cool.

Step 3: Form and Coat the Bitterballen

1. Form small balls (about 1 inch in diameter) from the cooled meat mixture.
2. Beat the eggs in a bowl.
3. Mix breadcrumbs and panko crumbs in another bowl.
4. Dip each ball into the egg mixture, then coat with the breadcrumb mixture.
5. Place the coated bitterballen on a tray.

Step 4: Grill to Crispy Perfection

1. Spread butter on the flat top cooktop to prevent sticking.
2. Place the breaded bitterballen on the flat griddle cooktop, closer to the center for higher heat.
3. Rotate each bitterballen frequently to ensure even, golden crispness.
4. Cook until golden brown and crispy, about 8-10 minutes.

Step 5: Serve and Enjoy

1. Remove from the grill and let cool slightly before serving.
2. Serve with Dijon mustard or your favorite dipping sauce.

Tips

• Keep the heat even by rotating the bitterballen regularly.
• Use a spatula to gently press for an even sear without smashing them.
• Let the filling cool before forming balls to keep their shape better.

Variations

1. Spicy Bitterballen: Add finely chopped jalapeños and a pinch of cayenne pepper for a spicy kick.
2. Cheese-Stuffed Bitterballen: Insert small cubes of Gouda inside for a melted, cheesy center.
3. Smoky BBQ Bitterballen: Add smoked paprika and a drizzle of BBQ sauce for a smoky twist.
4. Mushroom & Truffle Bitterballen: Mix in sautéed mushrooms and a drop of truffle oil for a gourmet variation.
5. Chicken Bitterballen: Substitute beef with cooked, shredded chicken for a lighter version.

Conclusion

Cooking Dutch Bitterballen on the Arteflame grill gives them an unmatched crispiness while keeping the filling juicy and packed with flavor. The combination of direct searing heat and even cooking on the griddle makes this an ideal preparation method for any occasion. Enjoy these crispy, golden bites and impress your guests with a traditional Dutch snack cooked over open flames.

Best Pairings

• Traditional Dijon mustard
• Crisp Belgian beer
• Freshly baked pretzel rolls
• Side of pickled onions
• Warm spiced apple cider