Bitter Ballen

• 3/4 pound ground veal
• 1/4 pound ground pork
• 2 garlic cloves, minced
• 1 large shallot, minced
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly grated nutmeg
• 1 1/3 cups fine dry bread crumbs
• 1/4 cup plus 1 tablespoon milk
• 1 large egg yolk plus 2 large beaten eggs
• 1/2 cup coarsely shredded Gruyere cheese
• 1/2 cup plus 3 tablespoons tapioca starch
• Vegetable oil, for frying

1. In a large bowl, mix the veal with the pork, garlic, shallot, salt and nutmeg.
2. Refrigerate for 1 hour.
3. In a bowl, mix cup of the bread crumbs and the milk; let stand for 10 minutes.
4. Transfer to a food processor and work to a paste.
5. Stir the paste, egg yolk and Gruyere into the veal mixture.
6. Roll into 1-inch balls; refrigerate for at least 1 hour.
7. Put 1/2 cup of the tapioca starch, the beaten eggs and the remaining 1 cup of bread crumbs in 3 bowls.
8. Stir the remaining 3 tablespoons of tapioca starch into the bread crumbs.
9. Dust each meatball in the tapioca.
10. Roll in the eggs, then in the bread crumbs.
11. In a saucepan, heat 1 1/2 inches of oil to 350.
12. Fry the meatballs in batches until golden and cooked through, about 4 minutes.
13. Drain on paper towels; serve.

ground veal, ground pork, garlic, shallot, kosher salt, freshly grated nutmeg, bread crumbs, milk, egg yolk, gruyere cheese, tapioca starch, vegetable oil

Taken from www.foodandwine.com/recipes/bitter-ballen-cocktails-2008 (may not work)