Preparation – Bitterballen

  1. In a large skillet, melt the butter over medium-high heat. When the butter has melted completely slowly add the flour, whisking constantly. Cook the roux until it turns into a thick paste. 
  2. Whisk in the salt, pepper, and nutmeg. Taste and adjust the seasoning to your liking. Add the cashew milk and stir thoroughly to incorporate the liquid into the roux. Bring to a simmer and cook, stirring constantly with a whisk until the gravy is smooth, but still quite thick. Set aside.
  3. In a clean pan sauté the onion for 5 min, add the Redefine Beef and continue to cook until the mixture turns a golden color. Add some salt.
  4. Transfer the meat mixture to the sauce and combine. Return to the stove top, and over low heat, continue to cook. Stir for 2 minutes.
  5. Transfer the meat mixture to a Tupperware container and refrigerate for several hours until firm.
  6. Line 2 baking sheets with parchment paper. Prepare three shallow bowls. Fill one with flour, the second with the beaten eggs, and the third with breadcrumbs.
  7. With a small ice cream scoop, shape the meat mixture into 2.5cm (1 inch) balls. Place the meatballs on one of the prepared baking sheets.
  8. Dredge the balls in flour, then dip in the eggs, and finally roll them in the breadcrumbs. Place the meatballs on the other prepared baking sheet. When you have finished coating all the balls, place the meatballs in the refrigerator until you are ready to fry.
  9. In a deep fryer or pot, add enough oil – usually add about 4cm (1 ½ inches) – to immerse the meatballs in during frying. Heat the oil to 180°C (350° F) degrees.
  10. Fry the meatballs, about 6 at a time, for about 4 to 5 minutes, or until golden brown. If you are deep frying the meatballs, they will float to the top when done.  Continue until all the meatballs are cooked. In between batches, clean the oil with a slotted spoon to remove any bits and pieces left over from the meatballs.
  11. Drain the cooked meatballs on paper towels.

Preparation – New-Meat Donuts

  1. In a medium pan, sauté the onion in olive oil until golden. Cool slightly.
  2. In a bowl, combine the cooled onions with the remaining ingredients, and mix well.
  3. Fill a pastry bag, fitted with a plain tip, with the prepared mixture.
  4. Pipe rings on a baking sheet lined with parchment.
  5. Freeze the rings for about an hour.
  6. Remove the baking sheet from the freezer.
  7. Dip each ring in flour, then vegan egg wash, and lastly breadcrumbs.
  8. Fry the rings in oil for about 5 minutes, or until golden.
  9. Remove and drain on paper towels

Serve Bitterballen and ‘New-Meat’ Donuts immediately, while still hot, with whole grain or spicy mustard on the side.

0/5 (0 Reviews)

Ingredients

‘New-Meat’ Donuts

25g (2 tbsps) olive oil

140g (1/2 cup) chopped onions

250g (9 oz) Redefine Beef

3g (1/2 tsp) smoked paprika

A pinch of nutmeg

A pinch of Baharat (Middle Eastern spice mix)

2.5g (1/2 tsp) salt

A pinch of black pepper

60g (1/2 cup) breadcrumbs

70g (1/2 cup plus 1 tbsp.) all-purpose flour

*egg wash

Breading

34g (4 tsps) all-purpose flour

60g (1) *egg

224g (1 cup) breadcrumbs

Bitterballen

56g (2 oz.) *butter

68g (2 ½ oz) all-purpose flour

360g (12 ¾ oz.) cashew milk

13g (3 tbsps) parsley

18g (1 tbsp) olive oil

66g (2 1/3 oz.) chopped onions

250g (9 oz) Redefine Beef

2g (1/2 tsp) salt

Pinch of black pepper

Pinch of nutmeg