Crispy Butcher's Nuggets Recipe

Recipesfull introduces to you: Meatball Appetizer Recipes. (Crispy Butcher's Nuggets Recipe). These crispy fried meatballs are traditionally made by grinding up the leftover trimmings from a butcher shop, and while our version won't have the same diversity of meats, at least we'll know for sure what's in it. At Fern Bar in Sebastopol, where I stole the idea, they'll switch up the ingredients depending on what's around, as well as change the sauce underneath. Garnish these nuggets with pickled vegetables and olives.

Brief

Prep 30 mins

Cook: 5 mins

Additional: 1hr45 mins

Total: 2hrs20 mins

Servings: 10

Yield: 18 nuggets

Crispy Butcher's Nuggets Recipe

Ingredients

3 tablespoons panko bread crumbs

1 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 pinch cayenne pepper

or to taste

1 teaspoon finely minced fresh rosemary

1 clove garlic

crushed

¼ cup milk

1 dash Worcestershire sauce

½ pound ground lamb

½ pound ground beef

1 cup all-purpose flour

or as needed

2 large eggs

beaten

1 cup panko bread crumbs

or as needed

¼ cup mayonnaise

¼ cup yellow mustard

¼ cup ketchup

½ teaspoon chipotle chile powder

vegetable oil for frying

Appetizer and Snack

Directions

Step 1

Combine 3 tablespoons bread crumbs kosher salt black pepper cayenne rosemary garlic milk and Worcestershire sauce in a bowl. Mix to create a slurry. Let sit for 15 minutes to hydrate bread crumbs.

Step 2

Mix ground lamb and ground beef together gently in another bowl using 2 forks. Mix in bread crumb slurry using the same 2-fork method until just combined. Wrap in plastic wrap and refrigerate for 1 hour.

Step 3

Place flour eggs and bread crumbs in 3 separate shallow dishes. Portion out nuggets using a 1 1/2-tablespoon scoop. Roll nuggets in flour; shake off excess. Dip into beaten eggs using your free hand shaking off excess between fingers. Transfer to bread crumbs and coat with your dry hand pressing gently to make sure surface is covered. Sprinkle leftover bread crumbs over a plate and add the nuggets. Refrigerate uncovered for 1 hour.

Step 4

Meanwhile combine mayonnaise mustard ketchup and chipotle powder in a bowl for sauce. Refrigerate until ready to use.

Step 5

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 6

Fry nuggets in the hot oil until golden 3 to 4 minutes. Transfer to a paper towel-lined plate and let rest and finish cooking for 3 to 4 minutes before serving with sauce.

Nutritional Information

Crispy Butcher's Nuggets Recipe

Servings Per Recipe:10

Calories: 252.1

% Daily Value *

Protein: 12.2g 24%

Carbohydrates: 21.1g 7%

Dietary Fiber: 0.6g 3%

Sugars: 1.9g

Fat: 14.5g 22%

Saturated Fat: 4.1g 20%

Cholesterol: 68.8mg 23%

Vitamin A Iu: 146.7IU 3%

Niacin Equivalents: 4.9mg 38%

Vitamin B6: 0.1mg 8%

Vitamin C: 1.2mg 2%

Folate: 33.7mcg 8%

Calcium: 26.3mg 3%

Iron: 1.6mg 9%

Magnesium: 16.3mg 6%

Potassium: 172.7mg 5%

Sodium: 562.7mg 23%

Thiamin: 0.1mg 14%

Calories From Fat: 130.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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