Mouthwatering Paleo Dutch Snack: Bitterballen with Cumin Aioli

Allergens

Eggs, Soy (in mayonnaise), Almonds, Gluten-free

Ingredients

• 1 lb ground beef
• 2 oz butter
• 3 tbsp arrowroot flour
• 1 cup beef bone broth
• 1/2 tsp nutmeg
• Salt and pepper, to taste
• 1 large egg
• 1 cup almond flour
• Oil for frying (coconut or avocado oil) For the Cumin Aioli:
• 1/2 cup mayonnaise (Paleo
• friendly)
• 1 tsp ground cumin
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste

Instructions

1. In a large saucepan, melt butter over medium heat. Add ground beef and cook until browned, breaking up any clumps. Drain excess fat.
2. Stir in arrowroot flour, nutmeg, salt, and pepper. Cook for 2 minutes, stirring constantly.
3. Gradually add beef bone broth, stirring continuously until the mixture thickens. Remove from heat and let cool.
4. Once cooled, shape the mixture into small, round balls using your hands or a cookie scoop. Place them on a plate and refrigerate for at least 1 hour to firm up.
5. Beat the egg in a shallow dish and place almond flour in another dish. Roll each chilled ball in the egg, then coat with almond flour.
6. Heat oil in a deep frying pan to 350°F (175°C). Fry the coated bitterballen in batches until golden brown, approximately 2 3 minutes per batch. Remove and drain on paper towels.
7. In a small bowl, combine mayonnaise, cumin, lemon juice, salt, and pepper. Mix well. Refrigerate until ready to serve.

Chef’s Insight

To ensure even cooking, make sure to maintain the oil temperature at 350°F (175°C) while frying.

Notes

Serve with a crisp white wine for the perfect pairing.