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Batter-Dipped Fondue Meatballs made with Bisquick

September 23, 2021 by Kim C Leave a Comment

Batter Dipped Fondue Meatballs

Ingredients

  • 12 servings
  • 1 ½ lb Ground Chuck
  • 1 ea Egg; Large
  • ¼ c Bread Crumbs; Dry
  • 2 tb Beer Or Apple Juice
  • 1 ts Garlic Salt
  • 2 c Salad Oil
  • ½ c Butter; Do NOT Use Margarine,*
  • -------------------------------FROTHY BATTER-------------------------------
  • 1 c Biscuit Baking Mix; Bisquick
  • ½ c Beer Or Apple Juice
  • 1 ea Egg; Lg
  • -------------------------------MUSTARD SAUCE-------------------------------
  • ½ c Mayonnaise Or Salad Dressing
  • 2 tb Mustard; Prepared
  • 1 tb Onion; Finely Chopped
  • -----------------------------HORSERADISH SAUCE-----------------------------
  • ½ c Dairy Sour Cream
  • 1 tb Horseradish
  • ⅛ ts Worcestershire Sauce
  • NOTE: You can omit the butter and increase the salad oil to 2 ½

Instructions

  1. Mix the meat, egg, bread crumbs, beer and garlic salt.
  2. Shape the mixture into ¾-inch balls.
  3. Prepare the frothy batter.
  4. Heat the oil and butter in a metal fondue pot to 375 degrees F.
  5. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired done-ness, about 2 minutes.
  6. Serve with both sauces.
  7. NOTE: These meatballs can also be cooked without the batter.
  8. FROTHY BATTER: Mix all of the ingredients with a fork (Batter will be slightly lumpy).
  9. MUSTARD SAUCE AND HORSERADISH
  10. SAUCE: Mix all the ingredients together and refrigerate until serving time.

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