/ck/ - Food & Cooking

Anonymous Tue May 14 10:56:55 2024 No.20491336 [View]
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>>20491328
You should fry them, bread them, and then refry them. That way you can control perfect doneness of both the meat and the crust. An eggy batter would be best so you get a nice moist skin between the meatball crust and the batter crust.

The real magic here would be your trio of dipping sauces
>one vinegar based BBQ sauce with some real spicy kick
>one sweet thick sauce, BBQ plum or even classic BBQ grape
>one mustard-horseradish sauce with smokey paprika and shallots

I have foreseen this now go and make it so

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/ck/ - Food & Cooking

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