Recipe Detail Batter-Dipped Fondue Meatballs

Batter-Dipped Fondue Meatballs

1 1/2 lb Ground Chuck 1 ea Egg; Large 1/4 c Bread Crumbs; Dry 2 T Beer Or Apple Juice 1 t Garlic Salt 2 c Salad Oil 1/2 c Butter;Do NOT UseMargarine,* -FROTHY BATTER- 1 c Biscuit Baking Mix; Bisquick 1/2 c Beer Or Apple Juice 1 ea Egg; Lg -MUSTARD SAUCE- 1/2 c Mayonnaise Or Salad Dressing 2 T Mustard; Prepared 1 T Onions; Finely Chopped -HORSERADISH SAUCE- 1/2 c Dairy Sour Cream 1 T Horseradish 1/8 t Worcestershire Sauce * NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. ~- 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 in batter and cook in the hot oil 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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