Batter-Dipped Fondue Meatballs Recipe

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 (recipe in the NG)
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

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 F.
Spear meatballs with a fondue fork, dip into batter and cookin 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

Regards
John H
YM: ferrengi_klingon_trek
http://uk.360.yahoo.com/advert_man_2006

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