Batter-Dipped Fondue Meatballs

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Lean ground beef
1/4 cup	36g / 1.3oz	Dry bread crumbs
1 teaspoon	5ml	Garlic salt
1/2 cup	99g / 3.5oz	Butter*
1 cup	198g / 7oz	Egg (large)
2 tablespoons	30ml	Beer or apple juice
2 cups	474ml	Vegetable oil
		Frothy Batter
1 cup	110g / 3.9oz	Bisquick baking mix
1 cup	198g / 7oz	Egg (large)
1/2 cup	118ml	Beer or apple juice
		Mustard Sauce
1/2 cup	118ml	Mayonnaise
1 tablespoon	15ml	Finely chopped onion
2 tablespoons	30ml	Prepared mustard
		Horseradish Sauce
1/2 cup	118ml	Sour cream
1/8 teaspoon	0.6ml	Worcestershire sauce
1 tablespoon	15ml	Prepared horseradish

Recipe Instructions

*Do not use margarine. If you wish, omit the butter and increase vegetable oil to 2 1/2 cups.

Mix the meat, egg, breadcrumbs, beer and garlic salt. Shape the mixture into 3/4 inch balls.

Prepare the frothy batter: Mix all batter ingredients with a fork (batter will be slightly lumpy).

Heat the oil and butter in a metal fondue pot to 375F. Spear the meatballs with a fondue fork, dip into the batter, and cook in the hot oil to desired doneness, about 2 minutes. Serve with both sauces.

Prepare sauces: For each sauce, mix ingredients together; refrigerate until serving time.

Source:
Craig Edmundson

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