Cut the meat small and chop the onion. Fry the onion for 2 minutes, add the meat and fry for 5 minutes more, add 1 deciliter (1/4 cup) of stock and cook very slowly for 20 minutes. Melt the butter and add the flour, cook slowly during 5 minutes. Then add the rest of the chicken stock, the meat and onions, and nutmeg and other spices to taste. Cook for 5 more minutes; allow the mass to cool down in the fridge for some hours. Form small balls, roll them through some flour, then through the egg, and at last through the breadcrumbs. Freeze the balls. Deep fry for 5 minutes in oil of 180 degrees. 

Cruise Critic Member: Copper10-8 (conversion by IRL_Joanie)