Batter-Dipped Fondue Meatballs

* Exported from MasterCook II *

Batter-Dipped Fondue Meatballs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Ground Beef
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 UseMargarine -- *
-----FROTHY BATTER-----
1 cup Biscuit Baking Mix -- Bisquick
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 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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