Beef: Batter-Dipped Fondue Meatballs

Posted by: Nancy K 11-13-99 6:35 AM

Batter-Dipped Fondue Meatballs

1 1/2 Pounds Ground Chuck
1 Egg, Large
1/4 Cup Bread Crumbs, Dry
2 Tablespoons Beer Or Apple Juice
1 Teaspoon Garlic Salt
2 Cups Salad Oil
1/2 Cup Butter;Do Not Use Margarine

Frothy Batter

1 cup Biscuit Baking Mix
1/2 cup Beer Or Apple Juice
1 Egg, Lg

Mustard Sauce

1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Mustard, Prepared
1 tablespoon Onion, Finely Chopped

Horseradish Sauce

1/2 cup Dairy Sour Cream
1 tablespoon Horseradish
1/8 teaspoon Worcestershire Sauce

Note: You can omit butter and increase salad oil to 2 1/2

Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.

Prepare frothy batter.

Heat oil and butter in a metal fondue pot to 375 degrees F.

Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2

Serve with both sauces.

For Batter:
Mix all of ingredients with a fork. (Batter will be slightly lumpy. )

For Mustard and Horseradish Sauce:
Mix all ingredients together and refrigerate until serving time.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line