Title: Batter-Dipped Fondue Meatballs
Categories: Ground Meat Dip Beef
Yield: 12 Servings
| 1 1/2 | lb | Ground Chuck |
| 1/4 | c | Bread Crumbs; Dry |
| 1 | ts | Garlic Salt |
| 1/2 | c | Butter;Do NOT UseMargarine,* |
| 1 | | Egg; Large |
| 2 | tb | Beer Or Apple Juice |
| 2 | c | Salad Oil |
| FROTHY BATTER |
| 1 | c | Biscuit Baking Mix; Bisquick |
| 1 | | Egg; Lg |
| 1/2 | c | Beer Or Apple Juice |
| MUSTARD SAUCE |
| 1/2 | c | Mayonnaise Or Salad Dressing |
| 1 | tb | Onion; Finely Chopped |
| 2 | tb | Mustard; Prepared |
| HORSERADISH SAUCE |
| 1/2 | c | Dairy Sour Cream |
| 1/8 | ts | Worcestershire Sauce |
| 1 | tb | Horseradish |
* NOTE: You can omit the butter and increase the salad oil to 2 1/2
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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.