Chop up your meat into small pieces.
Make up a roux by melting some butter in a pan and slowly adding flour until a playdough like consistency, cook for a couple of mins so that the flour is cooked, then add stock (I use chicken) and mix in bit by bit until you have a custard like mix and add some nutmeg. No seasoning really needed as this is probably on your rub and stock)
mix the meat and sauce together and refrigerate for an hour or so until stiff and easy to work.
get together plain flour, eggs and breadcrumbs.
make in to balls and roll in flour first followed by egg then breadcrumbs, for a thicker crust do the egg and breadcrumbs twice.
Fry in hot vegetable oil until golden brown.
serve with mustard (I used a mustard based bbq sauce I made previously here)
enjoy, (careful, they are hot hot hot in the middle.
