Bitter Ballen

Directions

1. 1
   In a large bowl, mix the veal with the pork, garlic, shallot, salt and nutmeg.
2. 2
   Refrigerate for 1 hour.
3. 3
   In a bowl, mix cup of the bread crumbs and the milk; let stand for 10 minutes.
4. 4
   Transfer to a food processor and work to a paste.
5. 5
   Stir the paste, egg yolk and Gruyere into the veal mixture.
6. 6
   Roll into 1-inch balls; refrigerate for at least 1 hour.
7. 7
   Put 1/2 cup of the tapioca starch, the beaten eggs and the remaining 1 cup of bread crumbs in 3 bowls.
8. 8
   Stir the remaining 3 tablespoons of tapioca starch into the bread crumbs.
9. 9
   Dust each meatball in the tapioca.
10. 10
    Roll in the eggs, then in the bread crumbs.
11. 11
    In a saucepan, heat 1 1/2 inches of oil to 350.
12. 12
    Fry the meatballs in batches until golden and cooked through, about 4 minutes.
13. 13
    Drain on paper towels; serve.