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With everything we have deemed worthy of frying over the years, it’s a wonder it took us this long to reach the meatball. The best supper with an added beer-battered crunchy shell? There’s no way it could be anything short of delicious. Really, it’s a no-brainer. And to elevate your game, dip these flavor bombs into a sauce that takes zero effort to create.
1 pound (450 grams) ground meat
1 shallot, diced
3 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Parsley
2 cubes Dorot Gardens Frozen Cilantro
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon chili lime seasoning (if not available, use paprika instead)
1/2 teaspoon coarse black pepper
1 tablespoon lemon juice
1 egg
1 cup Glicks Flour
1/2 teaspoon baking powder
1 and 1/2 teaspoons salt
1 teaspoon garlic powder
1 cup light beer
1/2 cup salsa of choice
1/4 cup Glicks Teriyaki Sauce
2 tablespoons honey
Mix all the meat mixture ingredients together until everything is combined. Roll the meatballs, using a heaping tablespoon of meat for each ball.
Mix the flour, baking powder, salt, and garlic powder in a bowl. Add the beer and mix well. Drop the meatballs gently into the batter. Using a fork, cover the meatballs completely with batter.
Heat a pot with enough oil to basically cover the meatballs. Using a fork, remove each meatball from the batter, allowing excess batter to drip off. Place meatballs into the oil and cook for three minutes until cooked through.
Mix all the ingredients together in a pot and cook until heated through and cohesive. Alternatively, place it all in an aluminum pan and put it in the oven on 350 degrees Fahrenheit (175 degrees Celsius) for a few minutes to warm through.
Photography by Hudi Greenberger.
Food and Prop Styling by Shaina Maiman.
Food Prep by Leah Hamaoui.
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