Chicken Bitterballen

This is my first time making bitterballen, I think bitterballen commonly using ground beef but I use ground chicken and I added some diced carrots.
Bitterballen is Dutch delicacy but very popular in Indonesia, it's similar to croquettes but different in shape and unlike croquettes bitterballen do not use potato. It's pretty simple to make, if you plan to have a party you can do all the preps day ahead and fry them on the D day.

BITTERBALLEN

Ingredients :

2 tbsp olive oil
250 gr ground chicken
1 big size of finely chopped onion
2 cloves of garlic
150 gr diced carrots
50 gr celery stalks (finely chopped) or 2 tbs finely sliced fresh parsley
350 ml milk
150 gr flour
salt, sugar, pepper to taste
1/4 tsp nutmeg
100 gr breadcrumbs (I use Italian seasoning breadcrumbs)
2 egg and 2tbsp milk for egg wash
cooking oil for frying

METHOD :
Heat the olive oil and saute garlic and onion until fragrant then add ground chicken, cook until the chicken is done.
Add in some carrot and celery, keep stirring.
Add salt, sugar, pepper and nutmeg.
Pour in some milk and keep stirring until the milk is boiling, then add the flour in, keep stirring to make sure everything is well mixed together and no more liquid.
Set aside and let it cool or put it in the fridge overnight.
When it's cool the mixture is getting harden and is easy to shape, use ice cream scooper to help making all the balls uniform, but re-shape it again with your hands to make sure each ball is firm. This is important, you do not want extra oil absorbing into the balls during the frying process.
Drop each ball into the breadcrumbs then to the egg wash mixture then back to the breadcrumbs again.
Deep fry them until golden brown and crispy.
Ready to serve with your favorite sauce, I love to enjoy it with honey mustard or chili sauce.