Breaded Pork Meatballs

Name: Breaded Pork Meatballs
Total time: 90 min
Yield: 6
Ingredients: Meatballs — 1 lb Ground Pork; Meatballs — ½ lb Button Mushrooms; Meatballs — 3 Garlic Cloves Minced; Meatballs — 1 Large Sprig Fresh Rosemary Minced; Meatballs — ¼ cup Fresh Italian Parsley Minced; Meatballs — ½ Shallot Minced; Meatballs — ¼ lb Welsh Cheddar Cheese Small Diced; Meatballs — ¼ cup Italian Seasoned Bread Crumbs (Gluten-Free Optional); Meatballs — ¼ cup Milk; Meatballs — 1 Large Egg; Meatballs — 2 cups Vegetable Oil, for Frying; Meatballs — 1 tsp Kosher Salt; Meatballs — ½ tsp Coarse Ground Black Pepper; Breading Station — 3 Tbsp All-Purpose Flour (Gluten-Free Optional); Breading Station — 2 Large Eggs Whisked; Breading Station — 1 cup Italian Seasoned Bread Crumbs (Gluten-Free Optional); Breading Station — Pinch of Kosher Salt to Season the Flour; Breading Station — Pinch of Coarse Ground Black Pepper to Season the Flour; Honey Mustard — ¼ cup Honey; Honey Mustard — ¼ cup Dijon Mustard; Honey Mustard — Juice from Half of a Lemon; Honey Mustard — Pinch of Kosher Salt; Honey Mustard — Pinch of Coarse Ground Black Pepper

Breaded pork meatballs with mushrooms and Welsh cheddar, served with honey mustard for dipping.

Ingredients

Meatballs — 1 lb Ground Pork
Meatballs — ½ lb Button Mushrooms
Meatballs — 3 Garlic Cloves Minced
Meatballs — 1 Large Sprig Fresh Rosemary Minced
Meatballs — ¼ cup Fresh Italian Parsley Minced
Meatballs — ½ Shallot Minced
Meatballs — ¼ lb Welsh Cheddar Cheese Small Diced
Meatballs — ¼ cup Italian Seasoned Bread Crumbs (Gluten-Free Optional)
Meatballs — ¼ cup Milk
Meatballs — 1 Large Egg
Meatballs — 2 cups Vegetable Oil, for Frying
Meatballs — 1 tsp Kosher Salt
Meatballs — ½ tsp Coarse Ground Black Pepper
Breading Station — 3 Tbsp All-Purpose Flour (Gluten-Free Optional)
Breading Station — 2 Large Eggs Whisked
Breading Station — 1 cup Italian Seasoned Bread Crumbs (Gluten-Free Optional)
Breading Station — Pinch of Kosher Salt to Season the Flour
Breading Station — Pinch of Coarse Ground Black Pepper to Season the Flour
Honey Mustard — ¼ cup Honey
Honey Mustard — ¼ cup Dijon Mustard
Honey Mustard — Juice from Half of a Lemon
Honey Mustard — Pinch of Kosher Salt
Honey Mustard — Pinch of Coarse Ground Black Pepper

Method

PREPARE THE MIXTURE: Preheat the oven to 375°F. Mix the ¼ cup breadcrumbs with the milk and let soak for 10 minutes. Process the mushrooms until finely minced, then add the meatball egg and blend for another minute to form a paste.
FORM THE MEATBALLS: Add the mushroom mixture, pork, garlic, rosemary, parsley, shallot, cheddar, salt and pepper to the soaked breadcrumbs. Gently mix, then form appetizer-sized meatballs and place on a sheet pan.
BREAD AND CHILL: Put the flour, whisked eggs and breading breadcrumbs in separate containers. Season the flour with its pinches of salt and pepper. Roll each meatball in flour, then egg, then breadcrumbs. Refrigerate until ready to fry.
FRY: Gradually heat the 2 cups vegetable oil in a large sauté pan over medium heat to at least 365°F, allowing about 15 minutes. Fry the meatballs in three batches for about 2 minutes per side, until browned. Transfer to a sheet pan lined with parchment or foil.
BAKE: Bake for 6–8 minutes, until the centers reach at least 160°F.
MAKE THE DIP: Whisk the honey, Dijon, lemon juice, salt and pepper until combined. Serve with the meatballs.