Ingredients
3 tablespoons butter3 tablespoons all-purpose flour1/2 cup beef broth1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes1/4 cup minced fresh parsley1/4 teaspoon salt1/4 teaspoon ground nutmeg1/8 teaspoon pepper1-1/3 cups dry bread crumbs2 large eggs1 teaspoon 2% milk1 teaspoon canola oilOil for deep-fat fryingStone-ground mustard, optional
Preparation
In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth; bring to a boil. Cook and stir for 1 minute or until thickened. Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink. Stir in the salt, nutmeg and pepper. Transfer to a bowl; refrigerate for 3-4 hours or until chilled.
Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil. Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls. Dip meatballs in egg mixture, then coat again with crumbs. In an electric skillet or a deep fryer, heat oil to 375°.
Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides. Drain on paper towels. Serve hot with mustard if desired.
