Batter-dipped fondue meatballs

12 servings

Quantity Ingredient
1½ pounds Ground Chuck
1 each Egg; Large
¼ cup Bread Crumbs; Dry
2 tablespoons Beer Or Apple Juice
1 cup Biscuit Baking Mix; Bisquick
½ cup Beer Or Apple Juice
½ cup Mayonnaise Or Salad Dressing
2 tablespoons Mustard; Prepared
½ cup Dairy Sour Cream
1 tablespoon Horseradish
1 teaspoon Garlic Salt
2 cups Salad Oil
½ cup Butter;Do NOT UseMargarine,*
1 each Egg; Lg
1 tablespoon Onion; Finely Chopped
⅛ teaspoon Worcestershire Sauce

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.

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