Batter-dipped fondue meatballs

12 servings

Ingredients

QuantityIngredient
poundsGround Chuck
1eachEgg; Large
¼cupBread Crumbs; Dry
2tablespoonsBeer Or Apple Juice
1cupBiscuit Baking Mix; Bisquick
½cupBeer Or Apple Juice
½cupMayonnaise Or Salad Dressing
2tablespoonsMustard; Prepared
½cupDairy Sour Cream
1tablespoonHorseradish
1teaspoonGarlic Salt
2cupsSalad Oil
½cupButter;Do NOT UseMargarine,*
1eachEgg; Lg
1tablespoonOnion; Finely Chopped
teaspoonWorcestershire Sauce

Directions

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.