Batter-Dipped Fondue Meatballs
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Batter-Dipped Fondue Meatballs
  Fondue    Meatballs    Appetizers    Ground Beef  
Last updated 6/12/2012 12:58:01 AM. Recipe ID 20705. Report a problem with this recipe.
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      Title: Batter-dipped fondue meatballs
 Categories: Appetizers, Ground beef, Meatballs, Meats
      Yield: 12 servings
 
  1 1/2 lb Ground Chuck
      1 ea Egg; Large
    1/4 c  Bread Crumbs; Dry
      2 T  Beer Or Apple Juice
      1 t  Garlic Salt
      2 c  Salad Oil
    1/2 c  Butter;Do NOT UseMargarine,*

MMMMM-----------------------FROTHY BATTER----------------------------
      1 c  Biscuit Baking Mix; Bisquick
    1/2 c  Beer Or Apple Juice
      1 ea Egg; Lg

MMMMM-----------------------MUSTARD SAUCE----------------------------
    1/2 c  Mayonnaise Or Salad Dressing
      2 T  Mustard; Prepared
      1 T  Onion; Finely Chopped

MMMMM---------------------HORSERADISH SAUCE--------------------------
    1/2 c  Dairy Sour Cream
      1 T  Horseradish
    1/8 t  Worcestershire Sauce
 
  *    NOTE:  You can omit the butter and increase the salad oil to 2
  1/2 ~------------------------------------------------------
  ~----------------- 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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Recipe ID 20705 (Apr 03, 2005)

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