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Batter-Dipped Fondue Meatballs

Cuisine: Scandanavian
Type: Meat
Courses: Starters and appetizers
Serves: 12 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozLean ground beef
1/4 cup 36g / 1.3ozDry bread crumbs
1 teaspoon 5mlGarlic salt
1/2 cup 99g / 3.5ozButter*
1 cup 198g / 7ozEgg (large)
2 tablespoons 30mlBeer or apple juice
2 cups 474mlVegetable oil
  Frothy Batter
1 cup 110g / 3.9ozBisquick baking mix
1 cup 198g / 7ozEgg (large)
1/2 cup 118mlBeer or apple juice
  Mustard Sauce
1/2 cup 118mlMayonnaise
1 tablespoon 15mlFinely chopped onion
2 tablespoons 30mlPrepared mustard
  Horseradish Sauce
1/2 cup 118mlSour cream
1/8 teaspoon 0.6mlWorcestershire sauce
1 tablespoon 15mlPrepared 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.

Craig Edmundson


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