Crunchy Meatballs with Mustard Sauce

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

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

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.