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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
minutes.
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.
