Chicken Meatballs With Mustard Mayo Sauce Recipes

CRUNCHY MEATBALLS WITH MUSTARD SAUCE

Steps:

• 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.

CHICKEN MEATBALLS WITH MUSTARD-MAYO SAUCE

Steps:

• Prepare the Sauce: In a bowl, mix mayonnaise, yellow mustard, and dijon mustard. Mix well until fully incorporated and let it chill.
• In a big bowl, mix all together with the ground chicken, garlic powder, wheat flour, Worcestershire sauce, Oyster Sauce, Paprika, Onion Powder, dried thyme, salt, and pepper. And add whisked 1 whole egg.
• Mix well until fully incorporated.
• Using an ice cream scooper, scoop out the mixture and form it into a ball.
• Heat the oil in a heavy-bottomed pan.
• Standard breading procedure. Flour - Egg Wash - Flour.
• Deep fry the meatballs until golden brown and put it in a bowl lined with paper towels to drain excess oil.
• Plate and top with the sauce.