Bitterballen Recipe Vegetarian: Easy Meatless Dutch Snack

If you’ve ever wandered through the charming streets of the Netherlands, you might have encountered the irresistible Dutch snack called bitterballen. Traditionally, these deep-fried, crispy meatballs are filled with a savory ragout made from beef or veal, but today, we’re taking a delicious vegetarian spin on this beloved classic.

This vegetarian bitterballen recipe delivers the same crunchy exterior and creamy, flavorful interior—without any meat. Perfect as party appetizers, cozy snacks, or crowd-pleasers at any gathering, these golden bites are sure to win over vegetarians and meat-eaters alike.

Using mushrooms and hearty vegetables, combined with a rich roux-based filling, these vegetarian bitterballen are satisfying and full of umami goodness. Plus, they’re fun to make and freeze for later use.

If you love experimenting with international snacks or want a new twist on comfort food, this recipe is an absolute must-try.

Why You’ll Love This Recipe

Vegetarian and Flavorful: This recipe swaps out meat for mushrooms and vegetables, creating a rich, savory filling bursting with flavor that even carnivores will love.

Crispy on the Outside, Creamy on the Inside: The delicate balance of a golden breadcrumb coating with a luscious ragout center is pure bliss in every bite.

Perfect for Entertaining: These bite-sized snacks are ideal for parties, game days, or as an elegant appetizer. Plus, they can be made ahead and frozen for convenience.

And if you enjoy exploring unique recipes, check out my Classico Sun Dried Tomato Alfredo Sauce Recipe for a creamy sauce that pairs wonderfully with vegetarian dishes.

Ingredients

• 3 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 250g mushrooms (button or cremini), finely chopped
• 1 small carrot, grated
• 1 tsp dried thyme
• Salt and pepper, to taste
• 3 tbsp all-purpose flour
• 1 cup vegetable broth
• 1/2 cup whole milk (or plant-based milk for vegan option)
• 1 tbsp soy sauce (adds umami)
• 1 tsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• 2 eggs, beaten (or flax eggs for vegan)
• 1 1/2 cups breadcrumbs (preferably panko for extra crunch)
• Vegetable oil, for deep frying

Equipment

• Large skillet or frying pan
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons
• Deep fryer or heavy-bottomed pot for frying
• Slotted spoon
• Cooling rack or paper towels
• Plastic wrap or airtight container (for chilling)
• Food processor (optional, for finely chopping mushrooms)

Instructions

1. Prepare the filling: Melt the butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add mushrooms and vegetables: Add the finely chopped mushrooms and grated carrot to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and the mixture is soft. Sprinkle in the dried thyme, salt, and pepper.
3. Make the roux: Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly to avoid burning.
4. Add liquids: Gradually pour in the vegetable broth while stirring continuously to prevent lumps. Then add the milk, soy sauce, and Dijon mustard. Keep stirring until the mixture thickens into a smooth, thick ragout.
5. Finish the filling: Remove the skillet from the heat and stir in the chopped fresh parsley. Taste and adjust seasoning if needed. Transfer the mixture to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin), and refrigerate for at least 4 hours or overnight to firm up.
6. Shape the bitterballen: Once the filling is firm, scoop out about 1 tablespoon of the mixture and roll it gently between your palms to form small balls (about 1 inch diameter). Repeat with the remaining filling.
7. Bread the bitterballen: Set up a breading station with one bowl of beaten eggs and another bowl of breadcrumbs. Dip each ball first into the egg, then roll it in breadcrumbs to coat thoroughly. For an extra crispy crust, you can double coat by repeating the egg and breadcrumb step.
8. Chill before frying: Place the breaded balls on a tray and refrigerate for 30 minutes to help them hold their shape during frying.
9. Heat the oil: Fill a deep fryer or heavy pot with vegetable oil to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain consistent temperature.
10. Fry the bitterballen: Fry the balls in batches, being careful not to overcrowd the pot. Cook for 3-4 minutes or until they are golden brown and crispy on the outside. Use a slotted spoon to remove them and drain on paper towels or a wire rack.
11. Serve hot: Bitterballen are best enjoyed hot with mustard or your favorite dipping sauce.

Tips & Variations

“For the best texture, make sure the filling is very thick before chilling. If it’s too runny, the balls will fall apart when frying.”

• Vegan version: Substitute the butter with olive oil or vegan margarine, use plant-based milk, and replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes).
• Extra flavor: Add finely chopped sun-dried tomatoes or caramelized onions to the filling for a richer taste.
• Cheesy twist: Mix in 1/4 cup shredded vegetarian cheese into the ragout before chilling for a gooey surprise.
• Make ahead: Freeze the breaded balls on a tray, then transfer to a ziplock bag. Fry directly from frozen, adding a minute or two to the cooking time.

Nutrition Facts

Serving Suggestions

Bitterballen are traditionally served with mustard for dipping, which complements their savory richness perfectly. You can also try them with a tangy aioli, spicy sriracha mayo, or even a zesty chimichurri sauce.

Pair your vegetarian bitterballen with a fresh green salad or pickled vegetables to balance the fried goodness. For an indulgent snack spread, include other finger foods like Cheese Penny Recipe or a bowl of Chipotle Black Beans And Rice Recipe for a hearty, flavorful feast.

Conclusion

This vegetarian bitterballen recipe brings a fresh, plant-based twist to a traditional Dutch snack, offering a crispy, golden exterior with a creamy, savory filling packed with mushrooms and vegetables.

It’s a perfect appetizer or party treat that is sure to impress your guests and satisfy your snack cravings. The recipe is flexible, allowing for vegan adaptations and exciting variations to keep things interesting.

Whether you’re hosting a casual get-together or simply want a comforting bite, these vegetarian bitterballen are a delightful choice that celebrates the best of Dutch cuisine in a meat-free way.

Don’t forget to bookmark this recipe for your next snack attack, and explore other amazing dishes like the Chocolate Heaven Cake Recipe for a sweet finish to your meal. Happy cooking and enjoy every crispy, creamy bite!

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