Crunchy Meatballs with Mustard Sauce

Submitted by Toby Jermain

"This is a slightly different 'take' on meatball appetizers. Prep time includes meatball chilling time"

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Yields: 60 meatballs, about
• Serves: 20-30

ingredients

• 1 1⁄2 lbs lean ground beef
• 1⁄2 cup breadcrumbs
• 1⁄2 cup minced onion, more to taste
• 3 eggs, divided
• 1 (12 ounce) can beer, divided
• 1⁄2 teaspoon garlic granules
• 2 1⁄2 teaspoons salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
• 2 tablespoons extra virgin olive oil
• 1 teaspoon baking powder
• 1 1⁄3 cups flour
• peanut oil or canola oil (for deep frying)

• Mustard Sauce

• 1 cup mayonnaise (Best Foods or Hellman's)
• 1⁄2 cup prepared mustard
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon sweet paprika

directions

1. Mix ingredients for Mustard Sauce until well blended, and refrigerate until needed.
2. Prepare meatballs by mixing together ground beef, breadcrumbs, onion, 1 egg, 1/4 cup beer, granulated garlic, 1 Tsp salt and 1/4 Tsp pepper.
3. Form into 3/4" meatballs, and set in refrigerator or freezer to firm up, but do not allow to freeze.
4. Beat together 3/4 cup beer, 2 eggs and olive oil.
5. Add flour, baking powder, and remaining 1-1/2 Tsp salt and 1/4 Tsp pepper, stirring until thoroughly blended.
6. Heat about 3" of oil to 350 degrees F in a deep pan or deep fryer.
7. Coat each meatball with batter and fry until golden brown.
8. Cook only a few at a time to keep oil temperature even.
9. Drain on paper towels, and keep warm.
10. Serve warm with Mustard Sauce for dipping.

Reviews

[mianbao]

These are tasty. I cut the recipe in half, and made 30 meatballs. Making the meatballs, themselves, was simple enough, and the seasoning seemed good. Although I am very experienced in battering and deep frying food, I felt this recipe, with its large number of meatballs, which must be fried in small numbers, was not very practical. I also found it difficult to judge when the meat was cooked from the outside of the coating. Thank you for the interesting experience.