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6 Serves
60 Mins
In a saucepan, melt the butter over medium heat. Gradually whisk in the flour to create a smooth roux, cooking for 1-2 minutes.
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IndianVitamin E
9 mg / 15 mgVitamin K
320 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
26 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
72 mg / 1,250 mgPotassium
199 mg / 4,700 mgSodium
692 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Slowly pour in the beef stock while whisking constantly to prevent lumps. Continue to cook until the mixture thickens into a heavy paste.
Fold in the shredded beef, finely chopped onion, and fresh parsley. Season to taste, then transfer the mixture to a shallow dish, cover, and refrigerate until completely firm.
Scoop portions of the chilled mixture and roll them into small, uniform balls. Prepare three bowls: one with flour, one with beaten egg, and one with breadcrumbs.
Dredge each ball in flour, dip thoroughly into the beaten egg, and coat evenly with breadcrumbs. Place the prepared snacks back in the refrigerator briefly.
Heat the frying oil in a deep-frying pot to 190°C. Fry the bitterballen in small batches until they are golden brown and crispy, then drain on paper towels.
35
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Uruguayan