Batter-Dipped Fondue Meatballs

Our son and his fiance enjoy making fondue for little get-togethers. This is one tasty recipe that's a little different from the traditional fondued meat.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  ground chuck
• 1  large egg, beaten
• 1⁄4 cup  dry breadcrumbs
• 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 mix
• 1⁄2 cup beer (or apple juice)
• 1  large egg, beaten

• MUSTARD SAUCE

• 1⁄2 cup mayonnaise or 1⁄2 cup  salad dressing
• 2  tablespoons prepared mustard
• 1  tablespoon  finely chopped onion

• HORSERADISH SAUCE

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

Directions

1. Prepare the mustard sauce and horseradish sauce in separate bowls; set aside (or prepare ahead of time and refrigerate until ready to serve).
2. Make meatballs by mixing the meat, beaten egg, bread crumbs, 2 tablespoons beer and garlic salt, combining well.
3. Shape into 3/4 inch balls.
4. Place on a serving plate.
5. In a bowl, make frothy batter by combining beaten egg, biscuit mix and beer, mixing very well.
6. Heat the oil and butter in a metal fondue pot to 375 degrees.
7. Spear a meatball with a fondue fork.
8. Dip into the batter and cook in hot oil to the desired doneness, approximately 2-3 minutes.
9. Serve with both sauces.