Bitterballen
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- TASTE
- 8 to 12
- Easy
- 15 minutes, excluding chilling overnight
- 2 hours 30 minutes
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 2 T extra virgin olive oil
- 4 cloves garlic, crushed
- 1 kg ostrich cubes
- 3 cups beef stock
- 1 bouquet garni (rosemary, thyme, lemon peel and chilli)
- sea salt and freshly ground black pepper, to taste
- 115 g butter
- 40 g flour
- 360 g breadcrumbs
- 3 eggs, beaten
- sunflower oil, for deep-frying
Cooking Instructions
Heat the oil in a large pot. Fry the garlic then add the ostrich, stock, bouquet garni, salt and pepper, and simmer for 2 hours, covered.
Remove the meat and shred. Strain, reserving the stock for your soups.
Melt the butter in a pan. Stir in the flour and cook for I minute, until the mixture is smooth. Add the meat. Refrigerate overnight to cool.
To serve, roll the mixture into balls then dip into the breadcrumbs, egg and breadcrumbs again. Deep-fry in hot oil until golden brown. Drain on absorbent towel.
Serve with the mustard and Jenever.
Cook’s note: Jenever is a Dutch gin that forms an excellent accompaniment to bitterballen.
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