Dutch Meatballs (Bitterballen)

Recipe by
2 Hrs 10 Mins



100g Vegan Butter
30g Onion, finely chopped
1 Small Carrot, grated
500ml Vegetable Stock
150g Plain Flour
400g Plant Based Mince of choice (or finely chopped mushrooms if you prefer)
2 tbsp Fresh Parsley, finely chopped
1 tsp Nutmeg, grated
Juice of 1 Lemon
1tbsp White Breadcrumbs
60g Crackd The No-Egg Egg
Salt and Pepper to taste
Vegetable oil, for frying 


40ml Plant Based Milk
60g Crackd The No-Egg Egg
50g Plain Flour
50g White Bread Crumbs


  1. Melt the vegan butter in a small saucepan and lightly fry the onion and carrot until soft  
  2. Mix the vegetable stock powder/cube with boiling water
  3. Add the flour little by little and stir into a thick paste. Slowly whisk in the stock, making sure the sauce (roux) absorbs the liquid. 
  4. Simmer for a couple of minutes on a low heat while you stir in the meat mixture. The whole mixture should thicken and turn into a heavy, thick sauce.
  5. Stir in the plant based mince, nutmeg, parsley and lemon juice and season, to taste, with salt and freshly ground black pepper.
  6. Whisk in the Crackd The No Egg Egg and breadcrumbs and remove from the heat.
  7. Allow to cool and refrigerate for at least 2 hours or preferably overnight.


  1. Whisk the Crackd The No Egg Egg with the plant based milk in a bowl.
  2. Place the flour on one plate and the breadcrumbs on another.
  3. Heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
  4. Take a tablespoon of the cold, thick sauce and roll it into a small ball. Roll lightly through the flour, then the Crackd The No Egg Egg and finally the breadcrumbs.
  5. Fry the balls for 3-4 minutes, or until golden-brown. Remove the balls from the pan and set aside to drain on kitchen paper.
  6. Serve with spicy mustard.

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