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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Batter-Dipped Fondue Meatballs Recipe Recipe

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This recipe for Batter-Dipped Fondue Meatballs Recipe is from Trent Willmon's Beer Man Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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:
12

 

 

 

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