Keto Dutch Snack: Paleo Bitterballen with Garlic Aioli

Allergens

Eggs, Dairy (Parmesan cheese)

Ingredients

• 1 lb ground beef
• 2 tbsp grass
• fed butter
• 1/4 cup almond flour
• 1/2 cup beef broth
• 1/4 tsp nutmeg
• Salt and pepper, to taste
• 1 egg, beaten
• 1/2 cup almond flour for coating
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil for frying For Garlic Aioli:
• 1/4 cup mayonnaise
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste

Instructions

1. In a large pan, melt the butter over medium heat. Add ground beef and cook until browned, breaking up any large chunks. Drain excess fat and set aside.
2. Stir in almond flour, nutmeg, salt, and pepper. Cook for 2 minutes, then add beef broth. Bring to a simmer and cook until the mixture thickens. Remove from heat and let it cool.
3. Once cooled, roll the mixture into 1 inch balls and chill in the refrigerator for at least 30 minutes.
4. In a shallow dish, mix almond flour with Parmesan cheese. Roll each beef ball in the mixture to coat.
5. In a deep frying pan, heat olive oil to 350°F (175°C). Carefully drop the coated beef balls into the hot oil and fry for 2 3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
6. For the garlic aioli, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Serve alongside the bitterballen for dipping.

Chef’s Insight

The key to perfect bitterballen is achieving a delicate balance between the tender meat filling and the crispy exterior. Be sure not to overcook them, as this can make them tough and dry.

Notes

This recipe calls for paleo-friendly ingredients to cater to those following a keto or paleo diet.