Recipe: Batter Dipped Fondue Meatballs

Title: Batter-Dipped Fondue Meatballs
Categories: Appetizers Ground beef Meatballs Meats
Servings: 12

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
~------------------------------------------------------
~----------------- 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.