Batter-Dipped Fondue Meatballs

* Exported from MasterCook *

BATTER-DIPPED FONDUE MEATBALLS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Hamburger
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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