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Batter-Dipped Fondue Meatballs

 
167

Batter-Dipped Fondue Meatballs recipe

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Carb
 

Ingredients

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
teaspoon worcestershire sauce
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 54986% of calories from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 230mg 10%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 28g
Vitamin A 7% Vitamin C 1%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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