Heat one tablespoon of the butter in a large skillet over moderate heat and cook the meat, carrots, and onions until the meat is browned and the carrots are tender.
1/2 lb ground beef, 1/4 cup carrot, 1/2 cup onion, 4 tbsp butter
Drain the meat in a colander, then place in a mixing bowl.
Add the salt, pepper, nutmeg, lemon juice, and parsley and stir to combine.
Heat the remaining 3 tablespoons (45 ml) of butter in a saucepan over moderate heat and stir in the flour to make a roux.
4 tbsp butter, 5 tbsp all-purpose flour
Cook this for 2 to 3 minutes, then add the beef broth or milk.
1 cup beef broth
Continue heating, stirring constantly, until the sauce boils and becomes quite thick.
Combine the sauce with the meat mixture, stirring to combine them thoroughly, and chill this mixture for at least two hours in the refrigerator, until it has become solid.
When the mixture has solidified, roll it into balls about 1 inches (2.5 cm) in diameter, using your hands.
Roll the balls in the bread crumbs, then in the egg and water mixture, then in the bread crumbs again.
1/2 cup bread crumbs, 1 tsp eggs
Fry a few at a time in a deep fryer with at least 2 inches (5 cm) of oil at 375F (190C) until golden (about 2 to 3 minutes).
oil
Drain on paper towels and serve immediately.
Notes
I serve these with a simple mustard dipping sauce for which that recipe is also on this site. Try it and you will love it.