breaded pork meatballs
90 Minutes | Serves 6
1 lb Ground Pork
½ lb Button Mushrooms
3 Garlic Cloves Minced
1 Large Sprig Fresh Rosemary Minced
¼ cup Fresh Italian Parsley Minced
½ Shallot Minced
¼ lb Welsh Cheddar Cheese Small Diced
¼ cup Italian Seasoned Bread Crumbs (Gluten-Free Optional)
¼ cup Milk
1 Large Egg
2 cups Vegetable Oil
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Breading Station
3 Tbsp All-Purpose Flour (Gluten-Free Optional)
2 Large Eggs Whisked
1 cup Italian Seasoned Bread Crumbs (Gluten-Free Optional)
Pinch of Kosher Salt to Season the Flour
Pinch of Coarse Ground Black Pepper to Season the Flour
Honey Mustard for Dipping
¼ cup Honey
¼ cup Dijon Mustard
Juice from Half of a Lemon
Pinch of Kosher Salt
Pinch of Coarse Ground Black Pepper
Preheat the oven to 375 degrees.
Place the milk and bread crumbs in a mixing bowl for 10 minutes to allow the bread crumbs to absorb the milk. Set aside.
Place the mushrooms in a food processor. Blend on high speed until the mushrooms are minced. Add the egg and blend for an additional minute to a paste.
Add the blended egg and mushrooms, ground pork, garlic, rosemary, parsley, shallots, cheddar cheese, kosher salt and black pepper to the mixing bowl with the milk and bread crumbs. Gently mix all ingredients together.
Form the mixture into appetizer-sized meatballs and place on a sheet pan.
Place the flour, egg and breadcrumbs in 3 separate containers. Season the flour with a pinch of kosher salt and black pepper. Roll each meatball in flour, eggs and finally the bread crumbs.
Refrigerate the meatballs until you are ready to fry.
Place a large sauté pan on medium heat. Add the vegetable oil. Slowly heat to at least 365 degrees. This should take about 15 minutes.
Fry the breaded meatballs in 3 batches. Fry each batch for 2 minutes on both sides or until browned. Transfer to a sheet pan lined with parchment paper or aluminum foil. Bake for 6-8 minutes or until the meatballs are at least 160 degrees in the center.
Whisk the honey, Dijon, lemon juice, kosher salt and black pepper together in a small mixing bowl until emulsified. Serve as a dipping sauce.
1 lb Ground Pork
½ lb Button Mushrooms
3 Garlic Cloves Minced
1 Large Sprig Fresh Rosemary Minced
¼ cup Fresh Italian Parsley Minced
½ Shallot Minced
¼ lb Welsh Cheddar Cheese Small Diced
¼ cup Italian Seasoned Bread Crumbs (Gluten-Free Optional)
¼ cup Milk
1 Large Egg
2 cups Vegetable Oil
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Breading Station
3 Tbsp All-Purpose Flour (Gluten-Free Optional)
2 Large Eggs Whisked
1 cup Italian Seasoned Bread Crumbs (Gluten-Free Optional)
Pinch of Kosher Salt to Season the Flour
Pinch of Coarse Ground Black Pepper to Season the Flour
Honey Mustard for Dipping
¼ cup Honey
¼ cup Dijon Mustard
Juice from Half of a Lemon
Pinch of Kosher Salt
Pinch of Coarse Ground Black Pepper
Preheat the oven to 375 degrees.
Place the milk and bread crumbs in a mixing bowl for 10 minutes to allow the bread crumbs to absorb the milk. Set aside.
Place the mushrooms in a food processor. Blend on high speed until the mushrooms are minced. Add the egg and blend for an additional minute to a paste.
Add the blended egg and mushrooms, ground pork, garlic, rosemary, parsley, shallots, cheddar cheese, kosher salt and black pepper to the mixing bowl with the milk and bread crumbs. Gently mix all ingredients together.
Form the mixture into appetizer-sized meatballs and place on a sheet pan.
Place the flour, egg and breadcrumbs in 3 separate containers. Season the flour with a pinch of kosher salt and black pepper. Roll each meatball in flour, eggs and finally the bread crumbs.
Refrigerate the meatballs until you are ready to fry.
Place a large sauté pan on medium heat. Add the vegetable oil. Slowly heat to at least 365 degrees. This should take about 15 minutes.
Fry the breaded meatballs in 3 batches. Fry each batch for 2 minutes on both sides or until browned. Transfer to a sheet pan lined with parchment paper or aluminum foil. Bake for 6-8 minutes or until the meatballs are at least 160 degrees in the center.
Whisk the honey, Dijon, lemon juice, kosher salt and black pepper together in a small mixing bowl until emulsified. Serve as a dipping sauce.