Bitterballen

In a pot, melt the butter over medium heat and sauté the chopped onion and minced garlic until soft.

Add the beef stew meat and brown it on all sides.

Pour in the beef broth and bring to a boil. Reduce heat and let it simmer for about 1.5 hours until the meat is tender.

Once the meat is cooked, remove it from the pot and shred it into small pieces.

In the same pot, add the flour and stir to form a roux, cooking for a few minutes until golden.

Gradually add the beef broth to the roux, stirring continuously until it thickens into a creamy mixture.

Stir in the shredded beef, nutmeg, salt, and black pepper. Mix well and let it cool completely.

Once cooled, form the mixture into small balls, about the size of a golf ball.

Set up a breading station with beaten eggs in one bowl and breadcrumbs in another.

Dip each ball into the egg, then roll it in the breadcrumbs until fully coated.

Heat the vegetable oil in a deep pan to 180°C (350°F).

Fry the bitterballen in batches until golden brown, about 3-4 minutes per batch.

Remove and drain on paper towels. Serve hot with mustard for dipping.