Dutch Croquetten

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Most Helpful Positive Review

Aug 05, 2008

croqetten normally are made from cheep meat that needs to stew for a long time and will then fall apart in to strings of meat. ground beef is faster but they are even yummer with the stewed meat. when you make them into meat ball sized balls they are called bitterballen, great for partys with mustard.

—michellezevenaar

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Most Helpful Critical Review

Jul 20, 2010

I followed the recipe exactly changing veal (don't eat it) to ground chicken and I had nothing but a big sticky mess when I tried to make the rolls to dust with flour and breadcrumbs!! I wanted so much to make them for my dutch daughter in law but glad she was not here to see them turn out a disaster! Finally just made them in some kinda patty so we could eat them instead of wasting the meat. Not too good and probably won't try again at least until I find out what went wrong! sigh. HELP!

—Texasgal

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17 Ratings

Feb 27, 2004

These are really yummy. a good tip is to set the mixture in the fridge, let it firm up a bit and it makes it easier to work with. let them cool down, they are hot!! i dipped mine in spicy mustard, yuuuummy!

—ROSANNACANADA

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Mar 31, 2009

This is a delicious recipe. It's super easy, and the veal mixture can be made early and kept in the fridge until you're ready to deep fry. I highly suggest this with some spicy mustard dipping sauce, it complements the sweetness of the Croquetten. I did end up using a couple more tablespoons of flour to make it stick together.

—npecsok

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Aug 12, 2006

very good, the dutch way is to roll them into round balls and eat with hot mustard-

—Ptbssg

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Dec 01, 2004

Growing up, our family traditionally ate these by smashing the warm croquetten on buttered bread. Delicious!

—WSILVA

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Dec 15, 2010

These are very close to what my dutch family ate at Christmas Eve, except we used chicken (instead of veal) and mushrooms minus the chili powder and cheese. When I make these I love using one of those rotisserie chickens from the store and fresh thick sliced button mushrooms sauteed in butter and onions... also if you have some "Maggi" on hand I would use that instead Worcestershire. Once you're finished frying serve w/ toast and ground mustard. YUM! Also these are very easy to freeze and fry later... nice for a quick lunch/ dinner.

—emilyhjansen

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Dec 04, 2008

I found these very close to what you get in holland, i didn't have ground veal so i used ground chicken and they were still very close, next time I will use the idea of using stewed meat, which should make it similar to what you find there. I banked the croquetten instead of frying them and they were very good.

—Melissa

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Nutrition

Calories
339 kcal
17%

Carbohydrates
25.4 g
8%

Cholesterol
97 mg
32%

Fat
17.8 g
27%

Fiber
1.4 g
6%

Protein
18.6 g
37%

Sodium
595 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dutch Croquetten

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 339
** Calories from Fat: 160

% Daily Value *
** Total Fat 17.8g 27 %
** Saturated Fat 8.7g 43 %
** Cholesterol 97mg 32 %
** Sodium 595mg 24 %
** Potassium 212mg 6 %
** Total Carbohydrates 25.4g 8 %
** Dietary Fiber 1.4g 6 %
** Protein 18.6g 37 %
** Sugars 2.8g
** Vitamin A 9 %
** Vitamin C < 1 %
** Calcium 34 %
** Iron 22 %
** Thiamin 29 %
** Niacin 54 %
** Vitamin B6 9 %
** Magnesium 11 %
** Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.