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Crispy Fried Meatballs in a Spanish Aioli

Crispy Fried Meatballs in a Spanish Aioli

Total Time:

40mins

Prep:

10mins

Cook:

30mins

Skill Level:

Easy

Ingredients

  • 1 lb Ground Beef
  • 1/2 lb Ground Pork
  • 6 large Cal & Gary's Eggs
  • 3/4 cup Panko Bread Crumbs
  • 3 cups Panko Bread Crumbs
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 2 tsp Paprika
  • 1 tsp Cumin
  • 6 cups Canola Oil
  • 1 cup Robin Hood Flour
  • 1 tsp Garlic (minced)
  • 1 cup Mayonnaise
  • 2 tsp Parsley, Chopped
  • Salt & Pepper

How to Make It

1.

Preheat oil to 350F in pot double the size of the oil volume (or pre-head deep fryer if available).

2.

In a large bowl combine beef, pork, 2 eggs, ¾ cup panko, ¾ tsp salt, ¼ tsp pepper, ½ tsp garlic powder, onion powder, smoked paprika, and cumin.

3.

Now portion the meatballs using a 1 ½ oz cookie scoop or approximately 2 tbsp. Roll each portion into a ball and place on a parchment lined sheet pan.

4.

Now set-up your breading station, beat the 4 eggs in a bowl with 3 tbsp water to make an egg wash. Put the flour in another bowl and season with salt and pepper. Place the 3 cups panko in a third bowl.

5.

Working in batches, place a few meatballs into the flour to dust, now put them into the egg wash to coat and finish them in the panko to create a nice coating of breadcrumbs. Repeat on the remaining meatballs.

6.

In a small bowl combine the mayonnaise, chopped garlic, and 1 tsp garlic powder to make the aioli.

7.

Working in batches, put the breaded meatballs into the fryer and cook for 7-8 minutes until cooked through and reach 155F.

8.

Sprinkle with parsley and enjoy with the aioli!

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