Dutch Bitterballen with Beef Ragout and Mustard for Dipping

1. 1

   In a pot, melt butter over medium heat and sauté onions until translucent.

2. 2

   Add minced garlic and diced beef, browning the meat on all sides.

3. 3

   Stir in flour, cook for 2 minutes, then gradually add beef stock while stirring.

4. 4

   Season with nutmeg, black pepper, and salt; simmer until thickened.

5. 5

   Cool the mixture, then shape into small balls after it has set in the fridge.

6. 6

   Coat balls in flour, dip in beaten egg, then roll in breadcrumbs.

7. 7

   Heat vegetable oil in a deep pot and fry the bitterballen until golden brown.

8. 8

   Drain on paper towels and serve with mustard for dipping.

Per serving