Bitterballen

Ingredients

• 1 lb Steak
• 3 Carrots
• 1 Leek
• 2 liters Water
• 1 cup Butter
• 3 tbsps finely diced Shallots
• 1 cup all purpose Flour
• 1/2 cup extra Water if needed
• Nutmeg to taste
• Salt to taste
• 1/4 cup chopped Parsley
• 12 low sodium crackers(approximate)
• 6-8 beaten eggs(approximate)
• 2 cups breadcrumbs(approximate)
• Oil for frying

Instructions

1. Make a stock with the Steak, Carrots, Leeks and 2 liters of Water
2. Cook this for 2.5 hours till you yield about 2 cups of stock
3. Strain the stock and separate the veggies from the meat
4. Shred the meat with two forks and remove any large fat or tissue pieces with your hands
5. Discard the veggies or save it for another recipe
6. In a large saute pan melt the butter and saute the shallots
7. Add the flour a tbsp at a time and stir to incorporate
8. Add the 2 cups of stock in, tbsps at a time and stir in
9. If your roux is too thick, add a 1/2 cup of water
10. Add the meat and fold in
11. Add the parsley
12. Add salt to taste, but under salt as it will get thicker and more salty in the fridge
13. Divide the filling into two shallow containers and leave in the fridge overnight
14. Grind the crackers in your food processor and if there are any big pieces just add them to a ziploc bag an roll them with your rolling pin
15. Using an ice cream scoop, drop the filling onto the crumbs, cover and roll to coat
16. As you complete a small batch, return to the fridge to keep cold
17. When ready to fry, dip in beaten eggs, and coat in breadcrumbs before deep frying