Dutch Meatball Hors dOeuvres

Dutch Meatball Hors d'Oeuvres

Ingredients:

4 Tbsp butter
1/2 lb ground beef or veal
1/4 cup finely diced carrot
1/2 cup finely chopped onion
Salt and freshly ground black pepper to taste
Grated fresh nutmeg to taste
1 Tbsp fresh lemon juice
2 Tbsp finely chopped parsley
5 Tbsp all-purpose flour
1 cup beef broth or milk
1/2 cup dry bread crumbs
1 egg, beaten with 1 tsp water
Oil for deep frying

Heat one tablespoon of the 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 3 tablespoons of butter in a saucepan over moderate heat and stir in the flour. Cook this for 2 to 3 minutes and add the beef broth or milk.

Continue heating, stirring constantly, until the sauce boils and becomes very thick. Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid.

When the mixture has solidified, roll it into balls about 1-inch each in diameter, using your hands. Roll in the bread crumbs, then in the egg and water mixture and finally in the bread crumbs again.

Fry a few at a time in a deep fryer with at least 2 inches of oil at 375F until golden, or about 2 to 3 minutes. Drain on paper towels and serve up immediately.

Yield 6 to 8 servings.