Deep Fried Pork Meatballs

Melt the butter in a skillet over medium heat. When completely melted, stir in the flour and cook, stirring constantly, until it is thick and dark beige in color.

Add the onions and bell pepper and cook, stirring frequently, until the vegetables are soft. Remove the pan from the heat and let it cool completely.

Heat 1/4 cup of oil in another skillet over medium heat. Add the pork and cook, stirring constantly, until the pork is browned. Remove the pork from the oil using a slotted spoon and let drain on paper toweling.

When the pork and flour mixtures are both at room temperature, combine them in a bowl with the garlic, garlic powder, salt, cayenne, and black pepper and mix well. Place the bowl in the refrigerator and let chill for 1-2 hours.

When ready to cook the meatballs, whisk together the eggs and water in a shallow dish. Place the bread crumbs in another shallow dish.

Form the chilled pork mixture into small balls. Dip the balls in the egg mixture, letting any excess drip off. Then roll in the bread crumbs until completely coated. Set aside on waxed paper while you prepare the rest of the meatballs.

Heat 2 inches of oil in a deep skillet over medium-high heat. Add the meatballs in batches as needed. Cook for 5-8 minutes or until golden brown. Remove with a slotted spoon and let drain on paper toweling.

Serve hot with mustard dipping sauce (or other sauce).