Batter-Dipped Fondue Meatballs |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
This was a poor lonely recipe up for adoption, I haven't tried it yet... Ingredients:
1 1/2 lbs chuck, ground |
1 large egg |
1/4 cup breadcrumbs, dry |
2 tablespoons beer or 2 tablespoons apple juice |
1 teaspoon garlic salt |
2 cups salad oil |
1/2 cup butter, do not use margarine |
1 cup biscuit mix |
1/2 cup beer or 1/2 cup apple juice |
1 large egg |
1/2 cup mayonnaise or 1/2 cup salad dressing |
2 tablespoons mustard, prepared |
1 tablespoon onion, finely chopped |
1/2 cup sour cream |
1 tablespoon horseradish |
1/8 teaspoon worcestershire sauce |
Directions:
1. Mix the meat, egg, bread crumbs, beer and garlic salt.
2. Shape the mixture into 3/4-inch balls.
3. Prepare the frothy batter.
4. Heat the oil and butter in a metal fondue pot to 375 degrees F.
5. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes.
6. Serve with both sauces.
7. NOTE: These meatballs can also be cooked without the batter.
8. 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.
|
|