Heat olive oil in a pan and brown the minced pork for 5 minutes.
Sauté the onion and carrot in the same pan for 5 minutes.
Combine the meat and vegetables with nutmeg, parsley, lemon juice, zest, and seasoning.
Melt butter in a saucepan, stir in flour for 3 minutes, then whisk in warm milk.
Mix the sauce with the meat mixture and let it cool.
Shape the cooled mixture into small balls.
Prepare a bowl with beaten eggs and a plate with breadcrumbs.
Heat frying oil in a deep heavy-based pan.
Coat each ball in egg and breadcrumbs, then fry for 4 minutes until golden.
Drain on kitchen paper and serve with chutney and pickled onions.