Deep Fried Pork Meatballs

Deep Fried Pork Meatballs

1½ lbs. pork chop meat
1½ cups red bell pepper
1½ cup finely chopped onion
½ cup chopped garlic
1 tsp. garlic powder
1 tsp. salt
1 tsp. cayenne pepper
½ tsp. black pepper
1 stick butter
1 cup flour
vegetable oil
2 eggs
1 cup water
2 cups bread crumbs

Preparation:
1. 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.
2. In large fry cook pork in about ¼ cup oil. Brown well and
remove from heat.
3. 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.
4. When chilled, roll into small balls. Mix eggs with water and
leave in bowl for dipping pork balls. Place bread crumbs in
separate bowl.
5. First, dip pork balls into egg mixture then coat well with
bread crumbs. Do this step to all of the meat before starting to
cook.
6. 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. You will be able to
tell.
7. In small bowl combine mustard and mayonnaise. To serve place
heaping teaspoon in middle of dish and place pork balls around it.
Serve as a first course or appetizer.