Meatball Fritters with Mustard Side

Method

1. In a large bowl, combine ground beef, pork, onion, garlic, breadcrumbs, egg, salt, pepper, and paprika. Mix well.
2. Shape the mixture into 1-inch meatballs and refrigerate for 30 minutes.
3. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
4. Fry the meatballs in batches until golden brown, about 3-4 minutes per batch.
5. Drain on paper towels and serve warm with mustard or ketchup.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.