Country Fried Steak Meatballs

 

 Crispy outside, juicy inside, in a portable party version

 Country Fried Steak Meatballs

 

2 lb 85% Ground Beef

1 Packet Beefy Onion Soup Mix 

1 cup Ice Cubes

2 eggs

 

Put everything above in a food processor and process for 7 minutes

 Freeze for 20 minutes in a flat plastiic bag

While freezing, set up your frying station...

 In one bowl place

2 Eggs beaten in one bowl

In another bowl place 1-1/2 cups

Preesi's Chicken Frying Flour

and

1/2 T pan cracked black pepper 

Then take one plate and line it with paper towelling

and another plate with nothing on it.

 

Right before the 20 mins is up, put sufficient frying oil in a pot and heat it to 200oF

Remove the meat from the freezer and roll balls and place them on the empty plate

When youve made all the balls, start dipping them in egg, then flour.

Place the floured balls back on the empty plate, when half are coated, then carefully fry.

While the first half is frying, make the next.

Fry till golden, fish out with a slotted spoon or fry spider and place to drain on the paper toweled plate

To serve,

2 T fry oil

2 T Flour

1/2 t salt

1/2 t fresh ground pepper

2 cups milk

1 cooked meatball chopped fine

Fry the flour in the oil in a pan, whisk in the milk and the S&P and the meatball.

Whisk till smooth and cook till thickened.

Serve as an appetizer with toothpicks or over pasta with the gravy