Instructions
1. Preheat oil in a deep skillet or pan over medium heat (about 350°F / 175°C).
2. In a bowl, combine ground beef, chopped dill pickles, mozzarella, salt, pepper, garlic powder, onion powder, and smoked paprika. Mix gently until evenly combined.
3. Take a portion of the mixture, flatten it, place a cube of mozzarella and some pickle inside, and wrap the meat around it to form a smooth ball.
4. Roll each ball in breadcrumbs, then dip in the beaten egg, and roll again in breadcrumbs for a double coating.
5. Fry the meatballs in hot oil until golden brown and cooked through, about 4–6 minutes, turning occasionally.
6. Remove from oil and drain on paper towels.
Serving Ideas
- Serve with ranch, ketchup, or mustard dip
- Great as party appetizers or game day snacks
- Pair with fries or a fresh salad
Notes:
Use well-drained pickles to prevent excess moisture. For extra crispiness, double coat the bombs in breadcrumbs. These can also be baked at 400°F for 15–20 minutes for a lighter version, turning halfway through.