Batter-Dipped Fondue Meatballs

* Exported from MasterCook *

Batter-Dipped Fondue Meatballs

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres
Hot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean ground beef
1/4 cup dry bread crumbs
1 teaspoon garlic salt
1/2 cup butter*
1 large egg
2 tablespoons beer or apple juice
2 cups vegetable oil
---Frothy Batter---
1 cup Bisquick® baking mix
1 large egg
1/2 cup beer or apple juice
---Mustard Sauce---
1/2 cup mayonnaise
1 tablespoon finely chopped onion
2 tablespoons prepared mustard
---Horseradish Sauce---
1/2 cup sour cream
1/8 teaspoon Worcestershire sauce
1 tablespoon prepared horseradish

*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 375° F. 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.



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