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Batter-Dipped Fondue Meatballs

  • 12servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Lean ground beef

  2. 1/4 cup 36g / 1 1/3oz Dry bread crumbs

  3. 1 teaspoon 5ml Garlic salt

  4. 1/2 cup 99g / 3 1/2oz Butter*

  5. 2 tablespoons 30ml Beer or apple juice

  6. 2 cups 474ml Vegetable oil

  7. Frothy Batter

  8. 1 cup 110g / 3.9oz Bisquick baking mix

  9. 1 cup 198g / 7oz Egg (large)

  10. 1/2 cup 118ml Beer or apple juice

  11. Mustard Sauce

  12. 1/2 cup 118ml Mayonnaise

  13. 1 tablespoon 15ml Finely chopped onion

  14. 2 tablespoons 30ml Prepared mustard

  15. Horseradish Sauce

  16. 1/2 cup 118ml Sour cream

  17. 1/8 teaspoon 0.6ml Worcestershire sauce

  18. 1 tablespoon 15ml Prepared horseradish

Instructions Jump to Ingredients ↑

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

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

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

  4. 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.

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

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