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Batter-Dipped Fondue Meatballs Recipe Ingredients Meatballs 1-1/2 pounds ground chuck beef 1 large egg 1/4 cup dry bread crumbs 2 Tablespoons beer or apple juice 1 teaspoon garlic salt 2 cups salad oil 1/2 cup butter (do NOT use margarine - see Note below)
Frothy Batter 1 cup biscuit baking mix 1/2 cup beer or apple juice 1 large egg
Mustard Sauce 1/2 cup mayonnaise or salad dressing 2 tablespoons prepared mustard 1 tablespoon onion, finely chopped
Horseradish Sauce 1/2 cup dairy sour cream 1 tablespoon horseradish 1/8 teaspoon Worcestershire sauce Instructions Prepare mustard and horseradish sauce: Mix ingredients together for each and refrigerate until serving time. Prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls. Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy. ) Heat oil and butter in a metal fondue pot to 375 degrees F. Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes. Serve with both sauces. Note: You can omit butter and increase salad oil to 2-1/2 cups. Yield: 12 servings
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