Batter-Dipped Fondue Meatballs

Name: Batter-Dipped Fondue Meatballs
Yield: 12
Cuisine: Fusion
Ingredients: ground chuck (ground beef); eggs; bread crumbs; beer; garlic salt; vegetable oil; butter; biscuit baking mix (bisquick); beer; eggs; mayonnaise; prepared mustard; onions; sour cream; horseradish; worcestershire sauce

Batter-Dipped Fondue Meatballs recipe

Yield

12 servings

Prep

20 min

Cook

20 min

Ready

40 min

Ingredients

Amount	Measure	Ingredient	Features
1 ½	pounds	ground chuck (ground beef)
1	large	eggs
¼	cup	bread crumbs dry
2	tablespoons	beer or apple juice
1	teaspoon	garlic salt
2	cups	vegetable oil
½	cup	butter
Frothy batter
1	cup	biscuit baking mix (bisquick)	*
½	cup	beer or apple juice
1	large	eggs
Mustard sauce
½	cup	mayonnaise
2	tablespoons	prepared mustard prepared
1	tablespoon	onions finely chopped
Horseradish sauce
½	cup	sour cream
1	tablespoon	horseradish
⅛	teaspoon	worcestershire sauce

Trans-fat Free, Low Carb

Directions

NOTE: You can omit the butter and increase the salad oil to 2½ cups - but do not use margarine Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into ¾ inch balls. Prepare the frothy batter.

Heat the oil and butter in a metal fondue pot to 375℉ (190℃). 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.