Primal Bitterballen
Dutch Bitterballen - the snack of snacks... as in the king of the snacks! Not just a meatball - it's what I describe to my family and friends as deep fried breaded gravy balls. These would probably be really popular in the southern states.
I've been wanting to make these on my own for some time, so I went on the web and found a pretty good step-by-step tutorial and video of how to make some. Then I just replaced wheat flour for almond meal. They turned out to be really filling and time consuming to make - but it was a labor of love. The entire process takes about 3 days.
Would I make them again?
Yes. But with some changes.
I would prefer more "gravy" and less meat. And I'd probably not make them primal because I'd go with that 80% rule. Yes 80 percent of the bitterballen is primal (beef and butter) - why not add a little bit of flour... or at least I'd need to use some other kind of thickener that is just plain better. I'm still really new at this Primal cooking/baking so - maybe it would just need another go around.
Who knows what works better for thickening "gravies"? I can't use coconut flour because it has a strong taste that cannot work in this recipe.
Anyway, bitterballen are very tasty on their own, served with a little mustard or curry ketchup - they are also popular served on bread as a sandwich - which can be found at any Dutch McDonald's under the name McKroket.
Bitterballen are the snack version of kroketten.
I used a mixture of 3 parts almond meal, 2 parts coconut flour and 1 part finely ground flaxseed - looks just like bread crumbs!
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| Fried Bitterballen - the finished product! |
I've been wanting to make these on my own for some time, so I went on the web and found a pretty good step-by-step tutorial and video of how to make some. Then I just replaced wheat flour for almond meal. They turned out to be really filling and time consuming to make - but it was a labor of love. The entire process takes about 3 days.
Would I make them again?
Yes. But with some changes.
 |
| "raw" bitterballen - just rolled them - still need to freeze them, then fry them. |
I would prefer more "gravy" and less meat. And I'd probably not make them primal because I'd go with that 80% rule. Yes 80 percent of the bitterballen is primal (beef and butter) - why not add a little bit of flour... or at least I'd need to use some other kind of thickener that is just plain better. I'm still really new at this Primal cooking/baking so - maybe it would just need another go around.
Who knows what works better for thickening "gravies"? I can't use coconut flour because it has a strong taste that cannot work in this recipe.
Anyway, bitterballen are very tasty on their own, served with a little mustard or curry ketchup - they are also popular served on bread as a sandwich - which can be found at any Dutch McDonald's under the name McKroket.
Bitterballen are the snack version of kroketten.
I used a mixture of 3 parts almond meal, 2 parts coconut flour and 1 part finely ground flaxseed - looks just like bread crumbs!
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