Thick white sauce: Slowly melt butter in saucepan (Do Not burn). Remove from heat. Add flour, salt and pepper. Slowly add milk. Return to heat and stir constantly. Bring to a boil, lower heat and simmer 1 minute.
Finely chop the onion and celery and saute in the butter until tender. Mix with the meat. Add the white sauce to the meat mixture and chill in refrigerator 2 hours.
Form mixture into balls. Combine eggs and milk. Dip balls in bread crumbs then in the egg/milk mixture and again into the bread crumbs.