Batter-Dipped Fondue Meatballs
Recipe
- Title:
- Batter-Dipped Fondue Meatballs
- Categories:
- Ground beef, Meats, Dips, Beef
- 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,*
Ingredients
FROTHY BATTER
- 1 c Biscuit Baking Mix; Bisquick
- 1/2 c Beer Or Apple Juice
- 1 ea Egg; Lg
Ingredients
MUSTARD SAUCE
- 1/2 c Mayonnaise Or Salad Dressing
- 2 tb Mustard; Prepared
- 1 tb Onion; Finely Chopped
Ingredients
HORSERADISH SAUCE
- 1/2 c Dairy Sour Cream
- 1 tb Horseradish
- 1/8 ts Worcestershire Sauce
Directions
- * NOTE: You can omit the butter and increase the salad oil to 2 1/2 ~--- 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.
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