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1
Melt 3 tablespoons butter in heavy small skillet over medium-high heat.
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2
Add onion and saute until light brown, about 7 minutes.
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3
Remove from heat; cool.
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4
Mix veal, breadcrumbs, eggs, 1/4 cup milk, salt, pepper, nutmeg and sauteed onion in large bowl until well blended.
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5
Form mixture into 24 meatballs (about 3 tablespoons of veal mixture in each).
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6
Heat oil in large nonstick skillet over medium-high heat.
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7
Working in batches, add meatballs to skillet and cook until brown on all side, turning often, about 8 minutes.
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8
Using slotted spoon, transfer meatballs to paper towels to drain.
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9
Cook carrots in pot of boiling salted water until almost tender, about 6 minutes.
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10
Drain; rinse under cold water.
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11
Drain thoroughly.
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12
Melt 4 tablespoons butter in heavy large Dutch oven over medium-low heat.
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13
Add flour; stir 3 minutes (do not brown).
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14
Gradually whisk in 2 cups milk and broth.
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15
Bring to simmer, whisking constantly.
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16
Simmer until mixture is thick and smooth, whisking often, about 8 minutes.
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17
Whisk in cream and mustard.
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18
Bring to simmer.
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19
Season with salt and pepper.
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20
Add meatballs and carrots.
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21
Cover; simmer until meatballs are just cooked through, about 5 minutes.
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22
Remove from heat.
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23
(Can be made 1 day ahead.
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24
Cover and chill.
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25
Rewarm over medium heat).
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26
Stir in chopped dill; cover and let stand 1 minute.
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27
Transfer to bowl.
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28
Garnish with dill sprigs and serve.
