Batter-Dipped Fondue Meatballs

Recipe by kiwidutch
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs chuck, Ground
  • 1
    large egg
  • 14
    cup breadcrumbs, Dry
  • 2
    tablespoons beer or 2 tablespoons apple juice
  • 1
    teaspoon garlic salt
  • 2
    cups salad oil
  • 12
    cup butter, Do NOT Use Margarine
  • FROTHY BATTER
  • 12
    cup beer or 1/2 cup apple juice
  • 1
    large egg
  • MUSTARD SAUCE
  • 12
    cup mayonnaise or 1/2 cup salad dressing
  • 2
    tablespoons mustard, Prepared
  • 1
    tablespoon onion, Finely Chopped
  • HORSERADISH SAUCE
  • 12
  • 1
    tablespoon horseradish
  • 18
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DIRECTIONS

  • 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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