Serves 6

Prep Time: 30 minutes

Cook Time: 30 minutes

Melt one tablespoon of the butter in a large skillet over medium heat. Add the beef, carrots and onions and cook until meat is browned and carrots are tender. Drain oil and place in a large mixing bowl. Add salt, pepper, nutmeg, lemon juice and parsley and stir to combine. Set aside.

In a saucepan melt the remaining three tablespoons of butter and stir in the flour until it combines to make a roux. Cook for two minutes, stirring constantly, then add the milk. Continue stirring over medium heat until the mixture boils and becomes thick. Add to the meat mixture and stir thoroughly. Chill in the refrigerator for at least two hours or until the mixture has become a solid mass.

Once set, roll the mixture into balls about 1 inch in diameter. Roll each ball in bread crumbs, then egg and then bread crumbs again.

To fry: Heat about two inches of oil to 375 degrees. Fry three to five balls at a time until golden, about two minutes. Drain on paper towels and serve immediately with mustard for dipping.