"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Batter-Dipped Fondue Meatballs Recipe Recipe

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This recipe for Batter-Dipped Fondue Meatballs Recipe, by , is from Trent Willmon's Beer Man Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, January 3, 2007


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.
Note: You can omit butter and increase salad oil to 2-1/2 cups.

Number Of Servings:
Number Of Servings:




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