Batter-Dipped Fondue Meatballs

Course : Fondues
Serves: 1
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1 1/2 pounds Ground Chuck
1 large egg -- Large
1/4 cup Bread Crumbs -- Dry
2 tablespoons Beer Or Apple Juice
1 teaspoon Garlic Salt
2 cups Salad Oil
1/2 cup Butter Do NOT Use Margarine
1 cup Biscuit Baking Mix -- Bisquick
1/2 cup Beer Or Apple Juice
1 large egg
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoons Mustard -- Prepared
1 tablespoon Onion -- Finely Chopped
1/2 cup Dairy Sour Cream
1 tablespoon Horseradish
1/8 teaspoon Worcestershire Sauce

Preparation / Directions:

* NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. 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.

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