*  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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