- 1/2 cup bread crumbs made from fresh, crusty bread
- 1/2 cup minced sweet Vidalia
- 6 ounces bulk Italian sausage (spicy recommended)
- 6 ounces lean ground
- 1/2 cup pilsner lager
- 2 tablespoons minced parsley
- 2 tablespoons minced
roasted red bell pepper or pimentos
- 1 teaspoon brown mustard seeds
- 1 teaspoon
red pepper flakes
- 1/2 teaspoon salt
- Semolina flour
- Oil for frying
- Place bread crumbs, onion, sausage, beef, lager, parsley, minced bell pepper,
mustard seeds, red pepper flakes and salt in the bowl of a food processor fitted
with the metal chopping blade. Cover and pulse on high several times until mixture
is just blended. Do not over-process or the texture will be pasty. If you do
not have a food processor, wash your hands in very cold water to keep the mixture
from sticking and knead it in a large mixing bowl until well blended.
- Cover and chill mixture for at least 1 hour.
- Use a teaspoon to form 24 meatballs, and roll each in semolina flour. Place
coated meatballs on a cookie sheet and chill 30 minutes to set.
- Heat oven to 325 degrees F.
- Heat oil in a large, deep skillet and brown meatballs on all sides, working
in batches of 6 to 8 meatballs. Do not crowd the skillet. When meatballs are
lightly browned on all sides, transfer to baking sheet lined with parchment
- Bake for 15 minutes, or until completely cooked through.
- Serve as an appetizer with mustard or chili dips.
Yield: 24 meatballs
May be made ahead and reheated in a 225 degree F oven just before serving.