Batter-Dipped Fondue Meatballs
Source of Recipe
Aunt Saunny
Meatballs
1-1/2 pounds ground chuck beef
1 large egg
1/4 cup dry bread crumbs
2 Tablespoons beer or apple juice
1 teaspoon garlic salt
2 cups salad oil
1/2 cup butter (do NOT use margarine - see Note below)
Frothy Batter
1 cup biscuit baking mix
1/2 cup beer or apple juice
1 large egg
Mustard Sauce
1/2 cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1 tablespoon onion, finely chopped
Horseradish Sauce
1/2 cup dairy sour cream
1 tablespoon horseradish
1/8 teaspoon Worcestershire sauce
Prepare mustard and horseradish sauce: Mix ingredients together for each and refrigerate until serving time.
Prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls. Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy. ) 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. Yield: 12
servings
Note: You can omit butter and increase salad oil to 2-1/2 cups.
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