These two bite meatballs are a great snack or appetizer, served up alongside an Asian inspired dipping sauce with a kick!
|1 Pkg||(300 g) Schneiders Honey Garlic Meatballs|
|1 1/2 cup||(375 mL) mayonnaise|
|2||cloves garlic, minced|
|1 1/2 tsp||(7 mL) ginger, minced|
|3 tbsp||(45 mL) sriracha sauce|
|1 cup||(250 mL) cornmeal|
|1 cup||(250 mL) flour|
|2 tbsp||(30 mL) sugar|
|4 tsp||(20 mL) baking powder|
|1 tbsp||(15 mL) salt|
|1 1/4 cup||(300 mL) milk|
PREPARE batter by sifting cornmeal, flour, sugar, baking powder and salt in a large bowl. In another large bowl whisk eggs with milk.
ADD wet ingredients to dry ingredients and whisk until completely combined.
PAT each meatball dry with paper towel. Insert an 8 inch skewer into the center of each meat ball.
BRING enough oil in a large deep pot or skillet to 365 degrees.
DIP each meat ball into batter shaking off any excess.
DIP meat ball while holding skewer into the oil and fry for 3 to 4 minutes or until golden brown and an internal temperature of 165 degrees is reached.
PLACE onto paper towel lined tray and repeat with remaining meat balls.
IN A large bowl combine mayonnaise with garlic, ginger and sriracha. Mix well.
SERVE meat balls immediately with dip.
Adjust amount of spiciness to your taste by adding more or less of sriracha.
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