In a large saucepan, melt butter over medium heat.

Stir in flour until smooth. Gradually add broth; bring to a boil.

Cook and stir for 1 minute or until thickened.

Carefully add meat and parsley; cook and stir for 2-5 minutes or until meat is no longer pink.

Stir in the salt, nutmeg and pepper.

Transfer to a bowl; refrigerate for 2-12 hours or until chilled.

Place bread crumbs in a small shallow bowl. In another bowl, whisk the eggs, milk and oil.

Drop meat mixture by tablespoonfuls into bread crumbs; shape into balls.

Dip meatballs in egg mixture, then coat again with crumbs. In a skillet or deep fryer, heat oil to 375°.

Fry meatballs, a few at a time, for 2-4 minutes or until golden brown on all sides.

Drain on paper towels.

Serve hot with spicy mustard