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Full Online Book HomeLearning KitchenAppetizers - Beef - Batter-dipped Fondue Meatballs
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Appetizers - Beef -  Batter-dipped Fondue Meatballs Post by :gabby Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2610

Click below to download : Appetizers - Beef - Batter-dipped Fondue Meatballs (Format : PDF)

Appetizers - Beef - Batter-dipped Fondue Meatballs

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 Use Margarine


Frothy Batter

1 cup Biscuit Baking Mix
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 butter and increase salad oil to 2 1/2


Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.

Prepare frothy batter.

Heat oil and butter in a metal fondue pot to 375 degrees F.

Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2
minutes.

Serve with both sauces.

For Batter:
Mix all of ingredients with a fork. (Batter will be slightly lumpy. )

For Mustard and Horseradish Sauce:
Mix all ingredients together and refrigerate until serving time.
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