1 1/2 lb Ground Chuck
1 Egg, Large
1/4 cup Bread Crumbs, Dry
2 tbsp Beer Or Apple Juice
1 tsp Garlic Salt
2 cup Salad Oil
1/2 cup Butter, Do NOT Use Margarine, *
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 tbsp Mustard, Prepared
1 tbsp Onion, Finely Chopped
HORSERADISH SAUCE
1/2 cup Dairy Sour Cream
1 tbsp Horseradish
1/8 tsp Worcestershire Sauce
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* 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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