August 22, 2007 in the Indianapolis Star Reader recipe: Fried Hush Puppy Meatballs
Indianapolis resident Leighshelle Boyd took home first-place honors at the Indiana State Fair in the "Stick With Canola Oil -- Fry It For The Fair" contest. Her savory hush puppy meatballs are perfect for serving to a group of friends and family gathered for an afternoon of fall football watching. FRIED HUSH PUPPY MEATBALLS Serves 10 or more 2 quarts (64 ounces) canola oil For Meatballs: 2 pounds ground beef 2 packages beef onion soup mix 1 1/2 packages onion soup mix 1 3/4 cup sour cream For Hush Puppies: 1 (10-ounce) bag of hush puppy mix 1 egg 1/2 cup milk 2 tablespoons water (to thin batter if too thick) Dipping Sauce: Hidden Valley Ranch Spicy Ranch Dressing Parmesan cheese to taste 1. Combine ground beef, soup mixes and sour cream; shape mixture into 2-inch balls. 2. Bake meatballs in oven at 350 degrees for 17 to 20 minutes. Drain and put in bowl; set aside. 3. Combine hush puppy mix, egg and milk. If mixture is too thick, add water. 4. Skewer each meatball and dip in batter to coat. Fry coated meatballs in canola oil until golden brown. Using paper towels, drain oil from finished meatballs. 5. Combine ranch dressing and Parmesan cheese for dipping, and enjoy. Jamie R --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
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