*  Exported from  MasterCook  *

                      BATTER-DIPPED FONDUE MEATBALLS

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Appetizers                       Hamburger
                Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   lb           Ground Chuck
   1       ea           Egg -- Large
     1/4   c            Bread Crumbs -- Dry
   2       T            Beer Or Apple Juice
   1       t            Garlic Salt
   2       c            Salad Oil
     1/2   c            Butter -- Do NOT
                        UseMargarine,*
                        -----FROTHY BATTER-----
   1       c            Biscuit Baking Mix -- Bisquick
     1/2   c            Beer Or Apple Juice
   1       ea           Egg -- Lg
                        -----MUSTARD SAUCE-----
     1/2   c            Mayonnaise Or Salad Dressing
   2       T            Mustard -- Prepared
   1       T            Onion -- Finely Chopped
                        -----HORSERADISH SAUCE-----
     1/2   c            Dairy Sour Cream
   1       T            Horseradish
     1/8   t            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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