Pork Schnitzel Meatballs

Meatball Ingredients

Breading

Lemon Caper Dipping Sauce

In a large bowl, add all of the meatball ingredients aside from the onion.
Use a box grater to finely grate the onion over the bowl so all of the juice goes into the mix.
Use your hands to mix everything together and use a cookie or ice cream scoop to form the meatballs and then roll them in between the palm of your hands. You should have about 12 meatballs.
Set up an assembly line: combine flour in a bowl with salt and pepper to taste and mix to combine. Whisk eggs in a separate bowl and add breadcrumbs to their own bowl with additional salt and pepper.
Dip a meatball in the flour mixture until it is coated on all sides, then dip it in the egg bowl, again coating on all sides. Finally, dip the meatball in the breadcrumbs and
press down until it is fully coated. Transfer to a plate, then repeat the process with the remaining meatballs.
Heat 8-10 ounces of a neutral oil such as avocado or vegetable oil in a cast-iron pan or Dutch oven to 375 degrees F.
Carefully add the meatballs to the oil and fry for about 2 minutes per side until golden and cooked to 160 degrees F.
Make the dipping sauce by mixing all of the ingredients together in a small bowl.
Serve the meatballs warm topped with flakey sea salt, the dipping sauce and cornichons.

Meatball Ingredients

Breading

Lemon Caper Dipping Sauce

In a large bowl, add all of the meatball ingredients aside from the onion.
Use a box grater to finely grate the onion over the bowl so all of the juice goes into the mix.
Use your hands to mix everything together and use a cookie or ice cream scoop to form the meatballs and then roll them in between the palm of your hands. You should have about 12 meatballs.
Set up an assembly line: combine flour in a bowl with salt and pepper to taste and mix to combine. Whisk eggs in a separate bowl and add breadcrumbs to their own bowl with additional salt and pepper.
Dip a meatball in the flour mixture until it is coated on all sides, then dip it in the egg bowl, again coating on all sides. Finally, dip the meatball in the breadcrumbs and
press down until it is fully coated. Transfer to a plate, then repeat the process with the remaining meatballs.
Heat 8-10 ounces of a neutral oil such as avocado or vegetable oil in a cast-iron pan or Dutch oven to 375 degrees F.
Carefully add the meatballs to the oil and fry for about 2 minutes per side until golden and cooked to 160 degrees F.
Make the dipping sauce by mixing all of the ingredients together in a small bowl.
Serve the meatballs warm topped with flakey sea salt, the dipping sauce and cornichons.