Carolina Mustard Meatballs

This recipe is for those that love the classic Carolina mustard barbecue sauce. You prepare pork meatballs and cook them in the mustard sauce, for a very flavorful dish that can be used as small meatball appetizers or served over rice or noodles, as I'm doing today.

Julian's Carolina Mustard Meatballs

I generally double the recipe when I make as it serves just 2-3 adults as a main course, and 4-6 as an appetizer. Of course they also freeze well and can be cooked in the sauce straight from frozen, as you brown them before freezing. 

Raw and ready for browning.

Note that you can use fresh onions if you prefer. Just chop them quite finely or do so in a food processor. I'm also using slices of day old white bread, cubed and soaked in cream. But you can substitute prepared bread crumbs. Finally, as I'm doubling the recipe I'm using half ground pork and half ground sausage, 1 pound of each. 

Ingredients
1 large egg, lightly beaten
1 slice soft white bread, stale and somewhat dry

1/4 cup cream, half and half or milk
1/2 teaspoon kosher salt
1/2 cup plus 1 tablespoon yellow mustard, divided
1 tablespoon Worcestershire sauce, divided
1/2 teaspoon chili powder
Dash of smoked paprika
3/4 teaspoon garlic powder, divided
3/4 teaspoon onion powder, divided
1/2 teaspoon black pepper, divided, plus more for garnish
1 pound ground pork or pork sausage
2 tablespoons neutral cooking oil (such as canola)
 
Sauce
1/2 cup chicken broth
1/4 cup packed light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon ketchup
1 teaspoon hot sauce
 
Instructions
Meatballs: Cube the bread and soak in the cream/milk. Set aside and stir together egg, salt, 1 tablespoon mustard, 2 teaspoons Worcestershire sauce, 3/4 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper in a medium bowl. Stir into the hydrated bread until well combined. Gently mix in ground pork/sausage. If available, put on food safe disposable gloves and prepare a small scoop or tablespoon by coating with oil or food release spray. Divide and shape mixture into 30 or so meatballs (about 1 1/4 ounces each.) 
 
Heat oil in a large skillet over medium-high heat until shimmering. Add meatballs in a single layer; cook, turning occasionally, until browned on all sides, about 8 to 10 minutes. Transfer meatballs to a large plate or rack set over a rimmed baking sheet. Refrigerate the meatballs as you prepare the sauce. Pour off drippings in skillet; discard. Set skillet aside.
 
Sauce: Whisk together chicken broth, brown sugar, vinegar, ketchup, hot sauce, remaining 1/2 cup mustard, remaining 1 teaspoon Worcestershire sauce, remaining 1/4 teaspoon chili powder, remaining 1/4 teaspoon garlic powder, remaining 1/4 teaspoon onion powder, and remaining 1/4 teaspoon black pepper in reserved skillet. Bring to a simmer over medium, whisking often.
 
Nestle meatballs in sauce and cook, stirring often, until an instant-read thermometer inserted into center of meatballs registers 160°F and sauce is thickened and glossy,  5-10 minutes. If your sauce is getting too thick add a little chicken stock as needed to keep the sauce at the right consistency.
 
Serve meatballs over rice or noodles; garnish with fresh chopped or dried parsley.