Dutch Snack – Paleo Bitterballen with Herb Mayo (Gluten-Free, Low Carb)

Allergens

Contains no common allergens unless specified.

Ingredients

• 500g ground beef 1 small onion, finely chopped 2 cloves garlic, minced 1 tbsp tomato paste Salt and pepper, to taste 1/4 cup almond flour 2 eggs, beaten 2 cups tapioca flour 1/2 cup beef broth 1/4 cup butter 2 tbsp parsley, finely chopped 1 cup mayonnaise 1 tbsp lemon juice 1 tbsp dill, finely chopped 1 tbsp chives, finely chopped

Instructions

1. In a medium saucepan, cook onion and garlic over medium heat until softened. Add ground beef, tomato paste, salt, and pepper cook until browned. Remove from heat and let cool completely.
2. Once cooled, shape the meat mixture into small balls using your hands or a cookie scoop. Chill in the freezer for 15 minutes to firm up.
3. In a shallow dish, whisk together almond flour and beaten eggs. Place tapioca flour in another shallow dish.
4. Dredge each meatball in the almond flour mixture, then coat with tapioca flour. Freeze again for 15 minutes.
5. Heat beef broth and butter in a saucepan over medium heat until melted. Carefully drop frozen meatballs into the hot liquid using a slotted spoon, allowing them to cook gently while submerged. Poach for 8 10 minutes or until cooked through. Remove with a slotted spoon and let drain on paper towels.
6. In a small bowl, combine mayonnaise, lemon juice, dill, and chives. Serve alongside the hot bitterballen for dipping.

Chef’s Insight

For the perfect texture, make sure to freeze the meatballs before coating and cooking to help them hold their shape.

Notes

Be sure to let the meat mixture cool completely before shaping. Keep a close eye on the poaching process to prevent overcooking.