Batter-Dipped Fondue Meatballs
Batter-Dipped Fondue Meatballs recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground chuck (ground beef)
|
|
| 1 | large |
eggs
|
|
| 59 | ml |
bread crumbs
dry |
|
| 3E+1 | ml |
beer
or apple juice |
|
| 5 | ml |
garlic salt
|
|
| 473 | ml |
vegetable oil
|
|
| 118 | ml |
butter
|
|
| Frothy batter | |||
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 118 | ml |
beer
or apple juice |
|
| 1 | large |
eggs
|
|
| Mustard sauce | |||
| 118 | ml |
mayonnaise
|
|
| 3E+1 | ml |
prepared mustard
prepared |
|
| 15 | ml |
onions
finely chopped |
|
| Horseradish sauce | |||
| 118 | ml |
sour cream
|
|
| 15 | ml |
horseradish
|
|
| 0.6 | ml |
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.
