1 lb. ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1 egg
1 tbsp. instant minced onion
1 tsp. parsley flakes
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/8 tsp. pepper
Sauces (below)

Mix all ingredients except sauces. Shape mixture by rounded teaspoonfuls into 3/4" balls. Prepare sauces. Cover meatballs and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.

In metal fondue pot, heat salad oil (2") to 375F; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil.

Spear meatballs with fondue forks and place in hot oil. Cook until crusty on outside, juicy inside. Dip into sauces.

6 dozen meatballs


Sweet and Sour Sauce:
In small saucepan, heat 1/4 cup chili sauce and 1/4 cup grape or plum jelly, stirring constantly, until jelly melts.

Makes 1/2 cup


Honey-Soy Sauce:
Mix 1/2 cup soy sauce, 1/4 cup honey, 1/2 tsp. monosodium glutamate and 1/2 tsp. ginger.

Makes 3/4 cup


Sauce O'Gold:
Mix 1/4 cup prepared mustard, 1/4 cup honey, 1/2 tsp. salt, 1/4 tsp. rosemary leaves and 1/8 tsp. pepper.

Makes 1/2 cup