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BATTER-DIPPED FONDUE MEATBALLS

Category:    Appetizers, Ground beef, Meatballs, Meats
Yield:12 servings
 
  1 1/2 lb Ground Chuck                        1 ts Garlic Salt
      1 ea Egg; Large                          2 c  Salad Oil
    1/4 c  Bread Crumbs; Dry                 1/2 c  Butter;Do NOT UseMargarine,*
      2 tb Beer Or Apple Juice           

-------------------------------FROTHY BATTER-------------------------------
      1 c  Biscuit Baking Mix; Bisquick        1 ea Egg; Lg
    1/2 c  Beer Or Apple Juice           

-------------------------------MUSTARD SAUCE-------------------------------
    1/2 c  Mayonnaise Or Salad Dressing        1 tb Onion; Finely Chopped
      2 tb Mustard; Prepared             

-----------------------------HORSERADISH SAUCE-----------------------------
    1/2 c  Dairy Sour Cream                  1/8 ts Worcestershire Sauce
      1 tb Horseradish                    
 
  *    NOTE:  You can omit the butter and increase the salad oil to 2 1/2
  ~-------------------------------------------------------------------------
  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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