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Herb Cocktail Meatballs with Honey Mustard Dipping Sauce 04:26

Teri Lyn Fisher & Jenny Park

"Today we're going to show you how to make our herb-infused cocktail meatballs with a honey mustard dipping sauce. "

Herb Cocktail Meatballs with Honey Mustard Dipping Sauce 04:26

Teri Lyn Fisher & Jenny Park

"Today we're going to show you how to make our herb-infused cocktail meatballs with a honey mustard dipping sauce. "

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Prepare the dipping sauce by adding the mustard, mayonnaise, honey, white wine vinegar, and cayenne pepper or hot sauce to a small bowl. Whisk together, season with salt and pepper to taste, and set aside. 00:18

  2. 2. To make the meatball mixture, place the ground beef into a large mixing bowl. Add in the oat flour, egg, thyme, dill, oregano, mustard, and ginger. Season with salt and pepper. With a clean hand, gently mix the ingredients together. Do not overhandle the meat or it will become tough. 00:36

  3. 3. To form the meatballs, take about one tablespoon of meat mixture and roll it into a smooth, round ball. Set aside and repeat with the remainder of the mixture. 01:15

  4. 4. Ccoat the bottom of a large skillet with olive oil. Heat the pan over medium-high heat. Once the pan is hot, add five to seven meatballs, depending on the size of the cooking surface. Do not overcrowd the pan. 01:28

  5. 5. After three to four minutes, turn the meatballs. they should have a brown sear on the first side. Keep turning the meatballs until all the sides have a golden brown crust. 02:38

  6. 6. Once the meatballs are cooked on each side, place them onto a prep plate to rest and release any juices. transfer them to a presentation plate and serve with toothpicks and a side of the honey mustard dipping sauce. 03:15

What You'll Need

Equipment

- Large sauté pan
- Large mixing bowl
- Small mixing bowl
- Rubber spatula 
- Tongs
- Whisk
- Small bowl

Ingredients

FOR THE DIPPING SAUCE:

- Whole-grain mustard (1/4 cup)
- Mayonnaise (1/8 cup)
- Honey (1 tablespoon)
- White wine vinegar (1 teaspoon)
- Cayenne pepper or hot sauce (to taste)
- Salt and pepper to taste

FOR THE MEATBALLS:

- Ground beef (1 pound)
- Oat flour (1/3 cup)
- Egg (1)
- Fresh thyme, chopped (1 tablespoon)
- Fresh dill, chopped (1 tablespoon)
- Fresh oregano, chopped (1 tablespoon)
- Ground mustard (1 teaspoon)
- Ground ginger (1 teaspoon)
- Olive oIl (3 tablespoons)
- Salt and pepper to taste

Chef Notes

Olive oil is used in this recipe because of the flavor and richness it adds to the meatballs, but other oils such as vegetable oil (neutral and light) or coconut oil (slightly heavier and flavored) can be used, depending on the desired outcome.

Other meats can be substituted for the beef in this recipe. Use ground turkey for a lighter meatball or ground pork for a richer meatball.

This recipe is perfect for entertaining. Serve during a social cocktail hour, a holiday party, or as an appetizer before dinner. 

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Taught by

Terri and jenny

Chef Teri Lyn Fisher & Jenny Park

Los Angeles

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