Dutch Meatballs (Bitterballen)

Dutch Meatballs (Bitterballen) Recipe Prep: 30 min. + chilling Cook: 5 min./batch Yield: 30 Servings Ingredients 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 cup beef broth 1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes 1/4 cup minced fresh parsley 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon pepper 1-1/3 cups dry bread crumbs 2 eggs 1 teaspoon milk 1 teaspoon canola oil Oil for deep-fat frying Stone-ground mustard, optional Directions In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled. Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired. Yield: 2-1/2 dozen. Nutritional Facts 1 meatball (calculated without mustard) equals 72 calories, 5 g fat (1 g saturated fat), 22 mg cholesterol, 88 mg sodium, 4 g carbohydrate, trace fiber, 4 g protein.