How to make it

  • Heat 1tbs. butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender.
  • Drain the meat in a colander, then place in a mixing bowl. Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine. Set the meat mixture aside.
  • Heat the remaining 3tbs. of butter in a saucepan over moderate heat and stir in the flour to make a roux.
  • Cook this for 3 minutes, then add the beef broth. Continue heating, stirring constantly, until the sauce boils and becomes quite thick.
  • Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least 2 hours in the refrigerator, until it has become solid. When the mixture has solidified, roll it into balls about 1 inch in diameter, using your hands.
  • Roll the balls in the breadcrumbs, then in the egg and water mixture, then in the breadcrumbs again.
  • Fry a few at a time in a deep fryer with at least 2 inches of oil at 375 degrees until golden 3 minutes.
  • Drain on paper towels and serve immediately.....

Reviews & Comments 1

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    " It was excellent "
    snowcat17 ate it and said...
    Oh Yes!! This defintely is going on the menu forever!!! HIGH FIVE FORKS!!!
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