Did you know that Dutch master chef Piet Brink is making over 22,000 bitterballs in Pyeonchang during the Winter Olympics? That’s around 1,100 to 1,200 crunchy meatballs per day!
Bitterballs shopping list
Because exporting the deep fried meatballs to South Korea turned out to be too time-consuming and complicated due to strict regulations, it was decided to produce bitterballs from scratch, right on the spot with local ingredients. For 22,000 bitterballs this includes: 120kg beef, 250kg breadcrumbs, 100kg flour, 60kg vegetables and about a thousand eggs.
This is not the first time for chef Piet Brink to present his skills at the Olympics. In 2014 he also made the famous Dutch meatballs by hand at the Holland Heineken House in Sochi. Piet Brinks: “With bitterballs we want to give the Olympic athletes and their fans the feeling of being at home”.
Creativity in the kitchen
The master chef from North Holland has done research on the available ingredients in South Korea, and he learned from experience in Russia. When he ran out of breadcrumbs, he went to a local supermarket in Sochi and asked the butcher if he could buy all his breadcrumbs. Piet Brinks: “This got out of hand and security was called. So then I bought all the available croutons, grounded it and made bitterballs with it”.
Guiness World Record
Despite making so many bitterballs in a relatively short time, this is not an official attempt to set a Guinness World Record. Piet Brinks already set a record in 2007 by making the world’s largest kroket, weighing 225kg.