Crunchy Meatballs with Mustard Sauce
This is a slightly different 'take' on meatball appetizers. Prep time includes meatball chilling time
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READY IN: 1hr 30mins
SERVES: 20-30
YIELD: 60 meatballs, about
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2lbs lean ground beef
- 1⁄2cup breadcrumbs
- 1⁄2
- 3
- 1
- 1⁄2teaspoon garlic granules
- 2 1⁄2
- 1⁄2
- 2tablespoons extra virgin olive oil
- 1teaspoon baking powder
- 1 1⁄3cups flour
-
Mustard Sauce
- 1
- 1⁄2cup prepared mustard
- 1⁄2teaspoon sugar
- 1⁄2teaspoon salt
- 1⁄4teaspoon cayenne pepper
- 1⁄4teaspoon sweet paprika
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DIRECTIONS
- 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.
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