miss_thenorth
Frugal Homesteader
Bitterballen
2 cups cooked stewing meat, should be similar to pulled pork consistency (I used deer meat)
White Sauce:
3 tablespoons butter
cup flour
1 cup milk
tsp salt
tsp worcestershire sauce
Melt butter, add flour and gradually add milk. Cook white sauce until thick, then add meat. Stir just to mix.
Refrigerate overnight.
Set out three bowls, in assembly line fashion. Put flour in one, beat egg in another and bred crumbs in the third.
Scoop out mixture to golf ball- sized balls for bitterballen, finger sized logs for Kroketten. Roll balls or logs inflour, into egg, and into crumbs.
Deep fry or roll in melted butter and bake at 350 until crusty.
Once frozen reheat in 400 for 20 minutes. If deep frying, remove before they get too brown, as you will reheat them in the oven, and they will brown.
Deep frying is preferred if you plan to freeze these.
Serve with a variety of mustards.
2 cups cooked stewing meat, should be similar to pulled pork consistency (I used deer meat)
White Sauce:
3 tablespoons butter
cup flour
1 cup milk
tsp salt
tsp worcestershire sauce
Melt butter, add flour and gradually add milk. Cook white sauce until thick, then add meat. Stir just to mix.
Refrigerate overnight.
Set out three bowls, in assembly line fashion. Put flour in one, beat egg in another and bred crumbs in the third.
Scoop out mixture to golf ball- sized balls for bitterballen, finger sized logs for Kroketten. Roll balls or logs inflour, into egg, and into crumbs.
Deep fry or roll in melted butter and bake at 350 until crusty.
Once frozen reheat in 400 for 20 minutes. If deep frying, remove before they get too brown, as you will reheat them in the oven, and they will brown.
Deep frying is preferred if you plan to freeze these.
Serve with a variety of mustards.
