Crispy Butcher's Nuggets
These crispy fried meatballs are traditionally made by grinding up the leftover trimmings from a butcher shop, and while our version won't have the same diversity of meats, at least we'll know for sure what's in it. At Fern Bar in Sebastopol, where I stole the idea, they'll switch up the ingredients depending on what's around, as well as change the sauce underneath. Garnish these nuggets with pickled vegetables and olives.
Gallery
Recipe Summary
Ingredients
Directions
Chef's Notes:
If you don't have a deep-fryer, feel free to flatten these into semi-patties and pan-fry them in about 1/2 inch of oil.
I went with a fairly restrained combo of just beef and lamb, but that doesn't mean you can't be a little more adventurous. Using pork is an obvious choice, but I think chicken livers would be amazing in this. Above and beyond the meat choices, you also have lots of artistic freedom when it comes to the shape, and what dipping sauce you pair them with.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
