Mustard beans take your typical meatballs to the next level for a tasty appetizer or small plate.
• 1/2 Cup vegetable oil
• 1 quart white onion, diced 1/4"
• 1/4 Cup chopped garlic
• 4 tsps ground black pepper
• 4 tsps salt
• 1/3 Cup paprika
• 1 #10 can Mustard BBQ Baked Bean
• 8 eggs
• 7-1/2 pounds ground pork
• 1 quart breadcrumbs
• 3 cups beer (or water)
Heat a skillet over medium-low heat and add oil.
Sauté onion, garlic, and spices over medium-low heat.
Transfer cooked vegetables to a mixing bowl.
Drain beans and set liquid aside.
Add the beans to the vegetable mixture and stir.
Add the egg, breadcrumbs, and ground pork to the mixing bowl and stir.
Use a #30 scoop to form the mixture in 1-1/4" balls then roll by hand.
Place meatballs in a single-layer, edges slightly touching, in steam table pans.
Refrigerate meatballs for 1 hour prior to cooking - this helps them keep their shape in the oven.
Cook the meatballs uncovered in a 400°F oven for 12 minutes.
Combine the reserved mustard sauce from beans and the beer (or water), then stir to combine.
Pour mixture evenly over the meatballs, and return to the oven for 10 minutes. Meatballs must reach an internal temperature of 165°F.
Cover, and transfer to a steam table or other warmer to hold for service.
YIELD: approximately 180 meatballs (1-1.25" diameter)