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Batter-Dipped Fondue Meatballs

	Category	Appetizer Recipes
	Views	195
	Ratings	0

Ingredients And Procedures

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 Onion; 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 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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<h1>Batter-Dipped Fondue Meatballs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 1/2 lb Ground Chuck <P>1 ea Egg; Large <P>1/4 c Bread Crumbs; Dry <P>2 T Beer Or Apple Juice <P>1 t Garlic Salt <P>2 c Salad Oil <P>1/2 c Butter;Do NOT UseMargarine,* <P>-------------------------------FROTHY BATTER------------------------------- 1 c Biscuit Baking Mix; Bisquick <P>1/2 c Beer Or Apple Juice <P>1 ea Egg; Lg <P>-------------------------------MUSTARD SAUCE------------------------------- 1/2 c Mayonnaise Or Salad Dressing <P>2 T Mustard; Prepared <P>1 T Onion; Finely Chopped <P>-----------------------------HORSERADISH SAUCE----------------------------- 1/2 c Dairy Sour Cream <P>1 T Horseradish <P>1/8 t Worcestershire Sauce <P>* 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 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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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