Batter-Dipped Fondue Meatballs

Submitted by kiwidutch

"This was a poor lonely recipe up for adoption, I haven't tried it yet..."

 

• Ready In: 20mins
• Ingredients: 16
• Serves: 12

ingredients

• 1 1⁄2 lbs chuck, Ground
• 1 large egg
• 1⁄4 cup breadcrumbs, Dry
• 2 tablespoons beer or 2 tablespoons apple juice
• 1 teaspoon garlic salt
• 2 cups salad oil
• 1⁄2 cup butter, Do NOT Use Margarine

• FROTHY BATTER

• 1 cup biscuit mix
• 1⁄2 cup beer or 1/2 cup apple juice
• 1 large egg

• MUSTARD SAUCE

• 1⁄2 cup mayonnaise or 1/2 cup salad dressing
• 2 tablespoons mustard, Prepared
• 1 tablespoon onion, Finely Chopped

• HORSERADISH SAUCE

• 1⁄2 cup sour cream
• 1 tablespoon horseradish
• 1⁄8 teaspoon Worcestershire sauce

directions

1. Mix the meat, egg, bread crumbs, beer and garlic salt.
2. Shape the mixture into 3/4-inch balls.
3. Prepare the frothy batter.
4. Heat the oil and butter in a metal fondue pot to 375 degrees F.
5. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes.
6. Serve with both sauces.
7. NOTE: These meatballs can also be cooked without the batter.
8. 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.

Reviews

[Ann S]

The butter & oil (I used butter, not margarine) almost "boiled" over & out of the fondue pot. We had to dump it out & start over with just oil. The batter was tasteless.