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Batter-Dipped Fondue Meatballs




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Batter-Dipped Fondue Meatballs

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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