How to cook
Knead the veal mince with 1 egg, a pinch of salt, a pinch of nutmeg, 1 tablespoon melted butter and 1 teaspoon finely chopped parsley. Leave it for 20 minutes to season and form 4 balls, then roll them in finely crushed rusks. Fry in hot oil.
To make the béchamel sauce, put the flour in a bowl. Add 2/5 cup (100 ml) of milk and stir until you get a smooth porridge-like mixture. Heat 2 tablespoons of butter in a pan on the stove. Add the milk mixture and stir for 3-4 minutes to fry it. Then, add the remaining milk.
Stir to thicken the béchamel and flavor it with a pinch of salt and freshly squeezed lemon juice. Leave the resulting sauce aside for 10 minutes to cool.
Add 1 egg yolk to the sauce and stir it continuously until you get a homogeneous mixture. Put the meatballs in a baking dish and pour on the béchamel. Sprinkle with grated cheese and bake until they form a golden brown crust on top.