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    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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