Dutch Meatballs (Bitterballen)

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup beef broth
• 1 beef top sirloin steak (3/4 pound), cut into 1/2-inch cubes
• 1/4 cup minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1-1/3 cups dry bread crumbs
• 2 large eggs
• 1 teaspoon milk
• 1 teaspoon canola oil
• Oil for deep-fat frying
• Stone-ground mustard, optional

1. 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.
2. 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 deep fryer, heat oil to 375u0b0.
3. 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.

butter, allpurpose, beef broth, beef, fresh parsley, salt, ground nutmeg, pepper, bread crumbs, eggs, milk, canola oil, stoneground mustard

Taken from www.tasteofhome.com/recipes/dutch-meatballs-bitterballen/ (may not work)