Meatballs with Onion, Garlic, and Dijon Mustard

Method

1. Mix ground beef, pork, breadcrumbs, onion, garlic, milk, egg, and parsley
2. Form into small balls and refrigerate for 30 minutes
3. Heat oil in a deep fryer to 180°C (350°F)
4. Fry the meatballs until golden brown
5. Serve with Dijon mustard
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.