Batter-dipped fondue meatballs
Yield: 12 Servings
Ingredients:
- 1 1/2 lb Ground Chuck
- 1 ea Egg; Large
- 1/4 c Bread Crumbs; Dry
- 2 tb Beer Or Apple Juice
- 1 ts Garlic Salt
- 2 c Salad Oil
- 1/2 c Butter;Do NOT UseMargarine * MMMMM-----------------------FROTHY BATTER----------------------------
- 1 c Biscuit Baking Mix; Bisquick
- 1/2 c Beer Or Apple Juice
- 1 ea Egg; Lg MMMMM-----------------------MUSTARD SAUCE----------------------------
- 1/2 c Mayonnaise Or Salad Dressing
- 2 tb Mustard; Prepared
- 1 tb Onion; Finely Chopped MMMMM---------------------HORSERADISH SAUCE--------------------------
- 1/2 c Dairy Sour Cream
- 1 tb Horseradish
- 1/8 ts Worcestershire Sauce * NOTE: You can omit the butter and increase the salad oil to 2
- 1/2
Instructions:
cups. ~------------------------------------------------------ ~----------------- Mix the meat egg bread crumbs beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork dip into the batter and cook in the hot oil to the desired doneness about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time.
