Batter dipped fondue meatballs

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




* 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.

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