Ingredients
Directions
Cook meatballs according to package instructions and reserve.
Heat vegetable oil in a countertop fryer or on the stove over medium-high heat to 350°F.
Whisk together the cornmeal, flour, sugar, baking powder, chives, and onion powder.
In a small bowl, whisk together the eggs and milk, then stir them into the dry mixture until fully incorporated.
In another small bowl, whisk together the mustard, mustard powder, cayenne and chili sauce, and reserve.
Using corn dog sticks or small skewers, skewer each meatball.
Place some of the cornmeal batter in a deep cup, glass, or other vessel.
Dip one meatball into the batter, gently turning it to fully coat.
Place into the hot oil and repeat, taking care to not overcrowd the fryer, and cook until golden brown.
Remove the dippers when done and drain on paper towels. Repeat until all meatball dippers are cooked.
Serve the meatball dippers on a platter with the dipping sauce in a small dish for dipping.
