Recipe ingredients
- 1 1/2 lbs. pork chop meat
- 1 1/2 cups red bell pepper
- 1 1/2 cup finely chopped onion
- 1/2 cup chopped garlic
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 1 stick butter
- 1 cup flour
- Vegetable oil
- 2 eggs
- 1 cup water
- 2 cups bread crumbs
Recipe method
- First in medium fry pan heat butter until melted and add in flour.
- Mix well and heat until creamy a dark beige color.
- Add in onions and red pepper and heat for 10 minutes and remove from heat.
- In large fry cook pork in about 1/4 cup oil. Brown well and remove from heat.
- In medium bowl combine meat and onion and pepper mixture with hands, be sure to make sure both are cool first.
- Let sit in the refrigerator for about 1-2 hours.
- When chilled, roll into small balls. Mix eggs with water and leave in bowl for dipping pork balls.
- Place bread crumbs in separate bowl.
- Dip pork balls into egg mixture then coat well with bread crumbs. Do this step to all of the meat before starting to cook.
- In large sauce pot, cover bottom of pot with 2 inches of oil and heat on medium to high.
- The oil has to high enough to submerse the pork ball.
- Place as many pork balls in very hot oil and cook for 5-8 minutes, sometimes longer.
- In small bowl combine mustard and mayonnaise.
- To serve place heaping teaspoon in middle of dish and place pork balls around it.
Other appetizer recipes:
Deep fried pork meatballs recipe
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