1 1/2 pounds lean ground beef
1 large egg
1/4 cup dry bread crumbs
2 tablespoons beer or apple juice
1 teaspoon garlic salt
1/2 cup butter, see notes
2 cups vegetable oil
FROTHY BATTER:
1 cup Bisquick® baking mix
1 large egg
1/2 cup beer or apple juice
MUSTARD SAUCE:
1/2 cup mayonnaise
1 tablespoon finely chopped onion
2 tablespoons prepared mustard
HORSERADISH SAUCE:
1/2 cup sour cream
1/8 teaspoon worcestershire sauce
1 tablespoon prepared horseradish
Servings: 12
1. Mix the meat, egg, breadcrumbs, beer and garlic salt. Shape the mixture into 3/4 inch balls.
2. Prepare the frothy batter: Mix all batter ingredients with a fork (batter will be slightly lumpy).
3. Heat the oil and butter in a metal fondue pot to 375° F. Spear the meatballs with a fondue fork, dip into the batter, and cook in the hot oil to desired doneness, about 2 minutes. Serve with both sauces.
4. Prepare sauces: For each sauce, mix ingredients together; refrigerate until serving time.
Notes: Do not use margarine. If you wish, omit the butter and increase vegetable oil to 2 1/2 cups.
1 large egg
1/4 cup dry bread crumbs
2 tablespoons beer or apple juice
1 teaspoon garlic salt
1/2 cup butter, see notes
2 cups vegetable oil
FROTHY BATTER:
1 cup Bisquick® baking mix
1 large egg
1/2 cup beer or apple juice
MUSTARD SAUCE:
1/2 cup mayonnaise
1 tablespoon finely chopped onion
2 tablespoons prepared mustard
HORSERADISH SAUCE:
1/2 cup sour cream
1/8 teaspoon worcestershire sauce
1 tablespoon prepared horseradish
Servings: 12
1. Mix the meat, egg, breadcrumbs, beer and garlic salt. Shape the mixture into 3/4 inch balls.
2. Prepare the frothy batter: Mix all batter ingredients with a fork (batter will be slightly lumpy).
3. Heat the oil and butter in a metal fondue pot to 375° F. Spear the meatballs with a fondue fork, dip into the batter, and cook in the hot oil to desired doneness, about 2 minutes. Serve with both sauces.
4. Prepare sauces: For each sauce, mix ingredients together; refrigerate until serving time.
Notes: Do not use margarine. If you wish, omit the butter and increase vegetable oil to 2 1/2 cups.
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