Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Ground Chuck |
| ¼ cup | Bread Crumbs; Dry |
| 1.00 teaspoon | Garlic Salt |
| ½ cup | Butter;Do NOT UseMargarine,* |
| 1.00 each | Egg; Large |
| 2.00 tablespoon | Beer Or Apple Juice |
| 2.00 cup | Salad Oil |
| 1.00 cup | Biscuit Baking Mix; Bisquick |
| 1.00 each | Egg; Lg |
| ½ cup | Beer Or Apple Juice |
| ½ cup | Mayonnaise Or Salad Dressing |
| 1.00 tablespoon | Onion; Finely Chopped |
| 2.00 tablespoon | Mustard; Prepared |
| ½ cup | Dairy Sour Cream |
| ⅛ teaspoon | Worcestershire Sauce |
| 1.00 tablespoon | Horseradish |
FROTHY BATTER
MUSTARD SAUCE
HORSERADISH SAUCE
* NOTE: You can omit the butter and increase the salad oil to 2½
~--------------------------------------------------------------------- ~-- Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into ¾-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.