Lentil Bitterballen (Plant-Based Dutch Meatball) – Lentils.org

Lentil Bitterballen (Plant-Based Dutch Meatball)

  By lentilsorg  , ,   

November 10, 2023

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  • Prep: 45 Minutes
  • Cook: 5 Hours

  • 45 Minutes

    5 Hours

    5 Hours 45 Minutes

  • Yields: 10 portions (60 bitterballen)
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Directions

  1. In the bowl of a food processor, add lentils, mushrooms, and mustard and pulse until a coarse paste is formed. Set aside.
  2. In a large pot, over medium heat, add butter and 1 cup (250 mL) flour and whisk together to form a roux.
  3. Add stock slowly while whisking to create a smooth and thick gravy.
  4. Add onions and parsley, then fold in the lentil mushroom mix. Season with nutmeg.
  5. Refrigerate the mixture overnight or for at least 5 hours to allow the gravy to set.
  6. Begin shaping the bitterballen, using a #20 scoop or roughly 2-3 Tbsp.
  7. Working in a 3-stage breading system, use the remaining ½ cup (125 mL) flour to dredge the bitterballs, wash in the beaten eggs, and coat with breadcrumbs.
  8. Fry the bitterballen in 375°F (190°C) oil for roughly 5 minutes each, until they reach a golden brown color.
  9. Serve hot with gravy or with mayonnaise and mustard for dipping.

Ingredients

2 cups (500 mL) whole red lentils, cooked

2 cups (500 mL) brown button mushrooms, roasted and minced

2 tsp (10 mL) whole grain mustard

½ cup (125 mL) unsalted butter, melted

1 ½ cups (375 mL) all-purpose flour

1 quart (1 L) low-sodium beef stock

½ cup (125 mL) white onion, minced

2 Tbsp (30 mL) flat leaf parsley, minced

1 tsp (5 mL) nutmeg

3 eggs, beaten

1 cup (250 mL) Italian breadcrumbs

vegetable oil, as needed

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Nutrition Facts

Serving Size1 bitterball
Calories70
Sodium80 mg
Potassium58 mg
Protein2 g
Cholesterol15 mg
Sugar1 g
Total Fat5 g
Saturated Fat1.5 g
Total Carbohydrates6 g
Dietary Fiber1 g