For the meat balls:
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup all-purpose flour
- 1 cup beef stock
- 1/2 medium onion, minced
- 2 garlic cloves, minced
- 1 pound ground beef
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon ground nutmeg
- salt and pepper to taste
- Cooking oil for frying (make sure you have enough oil to completely submerge the beef balls while frying)
For the breading:
- 1/2 cup all purpose flour
- 2 large eggs, add 2 tablespoons of milk or water, beaten
- 1 1/2 cups breadcrumbs (I used panko for extra crunch)
- In a large skillet, cook the ground beef until done and no longer pink. Drain the liquid and set aside to cool completely. In a different skillet, melt the butter over medium heat, add the flour gradually and stir into thick paste. Slowly add the beef stock, make sure that the roux absorbs the liquid completely. Add onion, garlic, beef, parsley, nutmeg, salt and pepper, mix well and continue cooking for a few more minutes. Remove from heat and transfer to a glass bowl to cool down. Store covered in the refrigerator for a couple of hours until the mixture firms up.
- Heat the cooking oil in a frying pan. Place beaten eggs, flour and breadcrumbs into 3 separate bowls. Take a heaping tablespoon of cold beef mixture and roll it into a ball. Roll lightly into the flour, then egg and lastly the breadcrumbs. Place the beef ball onto a plate. Repeat with the remaining beef mixture.
- When the oil is hot enough, fry the beef balls, 6 at a time, until they turn golden brown. Serve warm with some mustard.