How does the kroket primarily differ from the bitterbal in presentation?

They differ primarily in shape and typical serving context

Although the kroket and the bitterbal share a similar, rich ragout filling often made from beef or veal, their defining characteristics lie in their physical form and how they are consumed. The kroket is characteristically cylindrical and is frequently eaten as a larger, standalone item, sometimes served within a soft white bun (*broodje kroket*). In sharp contrast, the bitterbal is essentially a miniature, spherical version of the kroket. This difference in shape dictates serving context; bitterballen are almost always ordered in multiples (six or more) specifically as a shared appetizer or bar snack, rather than a main component of a light meal.