Bitterballen

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

In a large skillet over medium heat, cook bacon until fat has rendered. Remove bacon with a slotted spoon and set aside. Reserve 2 tablespoons of fat.
Add minced rookworst to the same pan and sauté until crisp. Use slotted spoon to remove from pan and set aside.
Add butter and reserved bacon fat to pan. Heat until butter is melted. Add first amount of flour and cook, stirring, until flour has a nutty aroma creating a roux, about 1-2 minutes. Slowly whisk in stock until fully incorporated into the roux, mixture should be very thick but smooth. Remove from heat.
Fold cooked bacon and rookworst, onion, parsley, and nutmeg into mixture. Season with salt and pepper. Cover and refrigerate until mixture has solidified, at least 2 hours or up to overnight.
Set up a breading station with the second amount of flour, eggs, and breadcrumbs. Scoop 1-2 tablespoons of solidified bacon mixture and roll into balls, mixture should yield roughly 30 meatballs.
Bread each ball first in flour, then beaten egg, and finally breadcrumbs, ensuring meatballs are fully coated before moving to the next stage. Place breaded meatballs onto a baking sheet and refrigerate until ready to fry.
Add about 2 inches of oil to a dutch oven or large skillet and heat to 375°F. Fry breaded meatballs in batches of 6-8 until golden brown. Repeat until all are fried. Serve hot with spicy mustard.