Australian Bitterballen with Red Desert Dust

==Ingredients==
* 250g Butter
* 200g Veal Mince
* 50g Onion, finely chopped
* 10g Red Desert Dust
* 10ml lemon juice
* 1 sprig Parsley, finely chopped
* 50g Flour
* 100ml Milk
* 100ml Beef Stock
* 150g dry breadcrumbs
* 1 egg, beaten with 15ml water
* salt and freshly ground black pepper to taste
* oil for deep frying
==Directions==
# Heat just a little butter in a frying pan and saute the Veal and Onions until brown.
# Drain the Veal in a Colander, then place into a mixing bowl.
# To the Veal, add the salt, Pepper, half the Red Desert Dust, lemon juice, Parsley.
# Heat the remaining butter in a saucepan and Stir in the flour to make a roux.
# Cook this for 2 to 3 minutes, then add the beef stock and milk. This is basically a Volute.
# Continue to cook, stirring constantly, until it begins boil and thickens.
# Add the Veal mixture to the volute and stir to combine them thoroughly.
# Remove the mixture from the heat and allow to cool.
# Then chill for at least three hours in the refrigerator until solid.
# When the mixture is solid, begin to roll it into bite sized balls.
# Add the remaining Red Desert dust to the breadcrumbs mix.
# Then roll the balls in the bread crumbs, and coat with egg and water mixture and then back into bread crumbs again.
# Heat the oil in a Wok or deep saucepan and fry a couple at a time until golden.
# Drain on paper towels and serve immediately with Mustard.
Category:Australian Appetizers
Category:Meat appetizer Recipes
Category:Meatball Recipes
Category:Veal Recipes