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  • 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

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.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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