• Servings : 16



  • 3 Tbs butter
  • 3 Tbs flour
  • 1 cup milk, scalded
  • nutmeg and pepper, to taste
  • 1/4 cup minced onion
  • 2 Tbs butter
  • 1/2 tsp minced garlic
  • 1 1/4 cups minced cooked ham
  • 1 cup minced cooked chicken or veal or beef or pork
  • 2 Tbs minced parsley
  • 1 tsp worcestershire sauce
  • 1/2 tsp crumbled thyme
  • 1/4 tsp hot pepper sauce
  • salt and pepper, to taste
  • 1 cup fine dry breadcrumbs
  • 1 egg plus one egg yolk, lightly beaten
  • oil for deep frying
  • wooden picks
  • Hot mustard for dipping


Step 1

In a saucepan melt butter add flour and cook roux over low heat, stirring for 3 minutes. Remove the pan from heat and add scalded milk in a stream whisking. Simmer the mixture, stirring for 2 minutes, season highly with nutmeg and pepper, and transfer it to a bowl.

Step 2

In a skillet saute minced onion in butter for 5 minutes. Add minced garlic and saute mixture for 1 minute. Add minced cooked ham and either chicken, veal , beef or pork and saute mixture for 3 minutes. Add the meat mixture to the bowl with 2 tablespoons minced parsley, worcestershire sauce, crumbled thyme, hot pepper sauce, and salt and pepper to taste. Chill the mixture for at least 1 hour.

Step 3

Roll the mixture into balls about 1 1/4 inches in diameter. Spread fine bread crumbs on a plate and roll the balls in it. Dip the balls in the egg and egg yolk slightly beaten and roll them in the crumbs. Set the balls on a rack over a plate and chill them for at least 1 hour.

Step 4

In a deep kettle fry the meatballs in hot deep oil 350F for 3 to 4 minutes or until they are well browned. Drain on paper towels and serve them on wooden picks with hot mustard.

Step 5

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