Crunchy Meatballs with Mustard Sauce
- Ready In:
- 1hr 30mins
60 meatballs, about
- 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
- 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.
Questions & Replies
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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.
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I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!