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
red pepper flakes
1/2 teaspoon salt
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.