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Crispy Butcher’s Nuggets

Butchers naturally end up with a good amount of meat scraps at the end of the day, which are often lucky enough to turn into delicious fried meatballs. And now you can make these at home with any ground meat! The key to not overmixing is to simply use two forks as your meatball-mixing mechanism. Chef John's alternating dry-hand-wet-hand technique will ensure the smoothest, mess-free breading process, as you dredge each meatball using one hand and bread it with the other. Like the best bar food, these go in the deep-fryer, but you can also get away with shallow-frying them in way less oil. Finally, don't forget the secret "sauce;" it may not contain any super-special ingredients, but it's so easy and effective, you won't want to miss it. Get the recipe for Crispy Butcher’s Nuggets.

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