*  Exported from  MasterCook II  *

                      Batter-Dipped Fondue Meatballs

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Ground Beef
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Ground Chuck
   1                    Egg -- Large
     1/4  cup           Bread Crumbs -- Dry
   2      tablespoons   Beer Or Apple Juice
   1      teaspoon      Garlic Salt
   2      cups          Salad Oil
     1/2  cup           Butter;Do NOT UseMargarine -- *
                        -----FROTHY BATTER-----
   1      cup           Biscuit Baking Mix -- Bisquick
     1/2  cup           Beer Or Apple Juice
   1                    Egg -- Lg
                        -----MUSTARD SAUCE-----
     1/2  cup           Mayonnaise Or Salad Dressing
   2      tablespoons   Mustard -- Prepared
   1      tablespoon    Onion -- Finely Chopped
                        -----HORSERADISH SAUCE-----
     1/2  cup           Dairy Sour Cream
   1      tablespoon    Horseradish
     1/8  teaspoon      Worcestershire Sauce

*    NOTE:  You can omit the butter and increase the salad oil to 2 1/2 cups.
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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