2 eggs half cup flour 1 cup breadcrumbs salt and pepper to taste 1 Tbs chopped parsley 1 Yolk Gravy from roast 2 Tba oil for frying Cook onion and garlic in hot oil until onion starts changing color. Add tomato and cook to a paste ( simmer). Add ground meat, gravy and stir 5 minutes. Season with sal and pepper. Mix milk and flour and add to saucepan stirring until thick. Stir in yolk and parsley off the heat. Let cool. Make balls a little smaller than walnuts. Dip in beatn eggs. Roll in flour. Dip in eggs again. Coat with breadcrumbs. May be frozen at thiis point. Deep fry in plenty of hot oil until golden brown. Remove with a slotted spoon onto paper towels to drain. Serve as an appetizer or with a salad.

Note: You may need more or less flour to achieve the desired consistency, which is that of a thick paste.