Brazilian Bitterballen – Brazilian-Dutch
- 100g butter
- 150g flour
- 700ml beef bouillon
- 30g minced onion
- 1 tbsp fresh parsley
- 400g rib meat, shredded
- Salt and pepper
- Nutmeg
- Oil
- Plain flour
- 2 eggs
- Cassava flour
- Grill the ribs beforehand.
- Melt butter in a pan and slowly add the flour, cooking for 1 minute until the mixture is smooth.
- Gradually add beef stock, stirring regularly to avoid lumps, and cook for another minute.
- Add in the fresh parsley, onion, and shredded rib meat, and cook for a further 2 minutes. Add salt, pepper, and nutmeg to taste.
- Move to a bowl to cool, before placing in fridge for 2-4 hours.
- Once mixture is cool and firm, scoop spoonfuls of it into the plain flour and shape into a ball before quickly dropping into into the egg mixture.
- Roll the balls into the cassava flour and deep fry for 2-4 minutes until they’re golden brown.
- Drain and serve.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/5-brazilian-fusion-dishes-try-home/
3.5.3208