This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
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,*
1 c Biscuit Baking Mix; Bisquick
1/2 c Beer Or Apple Juice
1 ea Egg; Lg
1/2 c Mayonnaise Or Salad Dressing
2 T Mustard; Prepared
1 T Onion; Finely Chopped
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.