Recipe by Toby Jermain
This is a slightly different 'take' on meatball appetizers. Prep time includes meatball chilling time
Top Review by 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.
- 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)
- 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 See How It's Made
- Mix ingredients for Mustard Sauce until well blended, and refrigerate until needed.
- 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.
- Form into 3/4" meatballs, and set in refrigerator or freezer to firm up, but do not allow to freeze.
- Beat together 3/4 cup beer, 2 eggs and olive oil.
- Add flour, baking powder, and remaining 1-1/2 Tsp salt and 1/4 Tsp pepper, stirring until thoroughly blended.
- Heat about 3" of oil to 350 degrees F in a deep pan or deep fryer.
- Coat each meatball with batter and fry until golden brown.
- Cook only a few at a time to keep oil temperature even.
- Drain on paper towels, and keep warm.
- Serve warm with Mustard Sauce for dipping.