A favorite snack in Holland, this beef and gravy croquette is very popular! Crisp on the outside, moist and gooey on the inside!
There are a few ways to prepare. Here are a couple of recipes from Taste of Home and another one from Jo Cooks.
Ingredients 
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup beef broth
- 3/4 lb sirloin or flank steak cut into 1/2-inch cubes
- 1/4 cup finely minced fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- 1 cups dry bread crumbs, plain
- 2 eggs
- 1 teaspoon milk
- 1 teaspoon canola oil
- Oil for deep-fat frying
- Spicy mustard
Instructions
- In a large saucepan, melt butter over medium heat.
- Stir in flour until smooth. Gradually add broth; bring to a boil.
- Cook and stir for 1 minute or until thickened.
- Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink
- Stir in the salt, pepper and nutmeg.
- Transfer into a bowl; refrigerate for 2-12 hours or until chilled.
- Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil.
- Drop the meat mixture by tablespoonfuls into bread crumbs; shape into balls. If you have a cookie scoop, you could use that.
- Dip the shaped meat balls in egg mixture, then coat with crumbs. In a skillet or deep fryer, heat oil to 375°.
- Fry the meat balls, until golden brown on all sides, about 2-4 minutes. Do just a few at a time.
- Drain on layered paper towels to remove excess oil.
- Serve warm with a spicy mustard or other dips of your choice.
Make ahead and freeze for later!
Photo by: www.snack-nieuws.nl {flickr}