Crunchy Meatballs with Mustard Sauce

READY IN: 1hr 30mins
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.

Ingredients Nutrition


  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.

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