Meatball Pops with Poblano Honey Mustard: by Erin Oleksyn

Name: Meatball Pops with Poblano Honey Mustard: by Erin Oleksyn
Total time: 2700 s
Ingredients: Breadcrumbs, 130 g; Milk, 2%, 80 ml; Ground Pork, 454 g; Ground Beef, 454 g; Garlic, fresh cloves, chopped fine, 20 g; Eggs, 2 ea; Parmesan Cheese, grated, 150 g; Rosemary, Fresh, 4 g; Parsley, dried, 2 g; Cooking Onions, chopped fine, 78 g; Worcestershire Sauce, 10 ml; Oregano, dried, 10 g; Red Pepper Flakes, 1 g; Salt, fine, 7 g; Black Pepper, groundx, 2 g; Minor's Fire Roasted Poblano Flavour Concentrate, 125 g; Cornmeal, 248 g; Flour, All Purpose, 194 g; White Sugar, granulated, 57 g; Baking Powder, 15 g; Salt, fine, 2 g; Buttermilk, 570 ml; Eggs, 1 ea; Canola Oil, 15 ml; Honey, 15 ml; Minor's Fire Roasted Poblano Flavour Concentrate, 210 g; Mayonnaise, 125 ml; Yellow Mustard, 15 ml; Dijon Mustard, 15 ml; Honey, 45 ml

Brand
Preparation time
45 min
Difficulty
Easy
Number of servings

20

Introducing a special recipe by Chef Erin Oleksyn from CF Saskatoon, the First Place Winner in the Make It with Minor's - Hand Held Global Street Food Competition!

Made with our Minor's Fire Roasted Poblano Flavour Concentrate, these herby poblano and parmesan meatballs are coated and deep-fried to a golden-brown perfection. The combination of flavors from the fire-roasted poblano peppers and the savory parmesan creates a delightful taste experience. To elevate the dish even further, they are served with a delicious poblano honey mustard dipping sauce.

Get ready to indulge in this award-winning creation!

Ingredients

Poblano Meatballs

Breadcrumbs, 130 g
Milk, 2%, 80 ml
Ground Pork, 454 g
Ground Beef, 454 g
Garlic, fresh cloves, chopped fine, 20 g
Eggs, 2 ea
Parmesan Cheese, grated, 150 g
Rosemary, Fresh, 4 g
Parsley, dried, 2 g
Cooking Onions, chopped fine, 78 g
Worcestershire Sauce, 10 ml
Oregano, dried, 10 g
Red Pepper Flakes, 1 g
Salt, fine, 7 g
Black Pepper, groundx, 2 g
Minor's Fire Roasted Poblano Flavour Concentrate, 125 g

Batter

Cornmeal, 248 g
Flour, All Purpose, 194 g
White Sugar, granulated, 57 g
Baking Powder, 15 g
Salt, fine, 2 g
Buttermilk, 570 ml
Eggs, 1 ea
Canola Oil, 15 ml
Honey, 15 ml
Minor's Fire Roasted Poblano Flavour Concentrate, 210 g

Poblano Honey Mustard

Mayonnaise, 125 ml
Yellow Mustard, 15 ml
Dijon Mustard, 15 ml
Honey, 45 ml
Minor's Fire Roasted Poblano Flavour Concentrate, 90 ml

Preparation

1

Stir together milk and breadcrumbs in a bowl until milk is absorbed.
2

In a large bowl combine mill/breadcrumbs mixture with all other ingredients
3

Form 25-28 g meatballs, use a 1 oz scoop to assist. Bake in oven at 350 F for 8-10 minutes 165 F CCP. Place meatballs in freezer to cool.
4

Whisk together dry ingredients in one bowl, wet ingredients in another bowl. Slowly add dry into wet ingredients mixing as you add.
5

Whisk all ingredients together for Poblano Honey Mustard Sauce: and place in cooler until ready to serve.
6

Once the meatballs are cooled and batter and sauce are prepared; take meatballs and stick a short skewer or lollipop stick into each ball.
7

Dip meatballs, 4 at a time in batter, pick-up allow batter to drain and place in deep fryer holding the stick until the batter sets (approx.. 10 seconds). Place another basket on top to hold meatballs down to brown.
8

Continue to cook meatballs as needed (approx2 1/2 minutes 165 F CCP), drain on paper towel.
9

Serve 3 meatballs per serving with sauce at the base and drizzled on top. Garnish with choice.