Thanksgiving Bitterballen

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5, rated)

Rate/Review Recipes

Thanksgiving Bitterballen

Before a trip to Amsterdam, I researched all the foods I should try. Bitterballen was listed as one of the top 10 must-eat foods. One bite of this savory snack and I was hooked. I commented to my friend that it reminded me of turkey, gravy and stuffing all rolled into one tasty treat. I vowed to turn this traditional Dutch food into a appetizer for my Thanksgiving Happy Hour. Mustard or your favorite turkey gravy are perfect for dipping.

  • Prep Time: 30 mins
  • Cook Time: 2-4 mins
  • Servings: 36


  • 3 tbsp(s) butter
  • 3/4 cup(s) flour
  • 3/4 cup(s) turkey or chicken broth
  • 2 tbsp(s) onion, finely chopped
  • 1/2 tbsp(s) sage
  • 3/4 lb(s) cooked turkey, diced
  • Salt and pepper, to taste
  • 2 eggs, beaten
  • 1 1/2 cup(s) breadcrumbs


1. Make a roux by melting the butter in a skillet. When melted, add 3 tablespoons of flour little by little and stir into a thick paste. Reserve remaining flour.
2. Slowly stir in the broth. Stir until the roux absorbs the liquid.
3. Simmer for a couple of minutes on a low heat while you stir in the onion, sage and the diced turkey. The mixture should thicken and turn into a heavy, thick sauce.
4. Pour the mixture into a shallow container. Cover and refrigerate for several hours.
5. When mixture is solid, take a heaping tablespoon and quickly roll it into a small ball.
6. Roll lightly in reserved flour, then the egg, then breadcrumbs.
7. When done, refrigerate the bitterballen for 1 hour.
8. Heat oil to 375 degrees.
9. Fry 4 or 5 bitterballen at a time, until golden. Drain on paper towel.
10. Serve with mustard or gravy for dipping.

Review This Recipe

You must be logged in to leave a review. Log in now or Sign up for Hey Good Cookin'.