*  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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