Batter-Dipped Fondue Meatballs made with Bisquick

Title: Batter-Dipped Fondue Meatballs
Categories: Ground beef, Meats, Dips, Beef
Yield: 12 servings
1 1/2 lb Ground Chuck 1 ea Egg; Large
1/4 c Bread Crumbs; Dry 2 tb Beer Or Apple Juice
1 ts 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 tb Mustard; Prepared
1 tb Onion; Finely Chopped
-----------------------------HORSERADISH SAUCE-----------------------------
1/2 c Dairy Sour Cream 1 tb Horseradish
1/8 ts Worcestershire Sauce
* 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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