As impressive as these Meatball Eggrolls with Sundried Tomato Tapenade may look, they're one of the easier recipes you can cook for Game Day Snacks. Make the meatball filling the day before you wrap and pan fry the eggrolls and just pick up some tomato tapenade at the store.
Add a tablespoon of olive oil to large pan over medium high heat. Cook the onions with the salt, pepper, pepper flakes, and oregano until they're translucent. Stir fry the beef and pork with the onions for a few minutes then add the worchestershire sauce and the parsley. Continue stirring the mixture to prevent the meat from clumping. Taste and adjust for seasoning. Eggroll filling is done when meat is cooked through. Set aside to cool to room temp or refrigerate overnight.
Once the meat mixture has cooled, incorporate the mozzarella cheese. Add any left over parsley if you have some.
Place the eggroll wrapper in front of you so the corners are at north / south. Add a bit of water to the top corner. Make one inch round meatballs and place them on the wrapper. Press down and form in to an elongated sausage shape. Tightly bring the bottom corner of the wrapper up and over the filling. Bring the left and right sides in then continue rolling the eggroll up so it seals itself on the top corner.
Add an inch of vegetable oil to a deep pot or pan and heat over a medium flame. Without crowding the pan, fry eggrolls for 1-2 minutes per side until golden brown. Set aside on paper towels to drain.
Serve hot with sundried tomato tapenade for dipping.
If your not serving right way, you can leave them in a warm oven loosely tented with foil.