Batter-Dipped Fondue Meatballs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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) |
1 cup biscuit mix |
1/2 cup beer (or apple juice) |
1 large egg, beaten |
1/2 cup mayonnaise or 1/2 cup salad dressing |
2 tablespoons prepared mustard |
1 tablespoon finely chopped onion |
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.
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