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Batter Dipped Fondue Meatballs Recipe


Yield: 12 servings
1 1/2 pounds ground chuck
1 egg
1/4 cup bread crumbs
2 Tbsp beer or apple juice
1 tsp garlic salt
1 cup biscuit baking mix
1/2 cup beer or apple juice 1 egg
1/2 cup mayonnaise
2 Tbsp prepared mustard
1 Tbsp onion, minced
1/2 cup sour cream
1 Tbsp horseradish
1/8 tsp Worcestershire sauce

 Batter Dipped Fondue Meatballs Recipe


Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the batter by combining baking mix, beer and egg. Heat oil in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in hot oil to the desired doneness, about 2 minutes. Serve with both sauces.
NOTE: These meatballs can also be cooked without the batter. For mustard sauce, combine mayo, mustard and onion. Refrigerate.
For horseradish sauce, combine sour cream, horseradish and Worcestershire. Refrigerate.

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