Batter-Dipped Fondue Meatballs made with Bisquick

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.