Bitterballen

Method

Make a roux by melting butter and stirring in flour over medium heat for 2 minutes until pale. Gradually whisk in stock to create a thick béchamel sauce. Stir in minced meat, diced onion, salt, pepper, mustard powder and nutmeg, cooking gently for 5 minutes. Spread the mixture onto a baking tray lined with cling film and refrigerate for at least 4 hours until completely firm. Using wet hands, shape the cold mixture into 24 balls about the size of golf balls. Dip each ball into beaten egg, then roll in breadcrumbs, ensuring complete coverage. Heat oil to 180C and deep fry the bitterballen in batches for 2-3 minutes until golden brown, turning halfway through. Drain on kitchen paper and serve hot with spicy brown mustard.