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Batter-Dipped Fondue Meatballs Recipe

Serves 12


  • 1 1/2 lb ground chuck
  • 1 egg, large
  • 1/4 cup bread crumbs, dry
  • 2 tbsp beer or apple juice
  • 1 tsp garlic salt 2 cup salad oil
  • 1/2 cup butter,do not use margarine

    Frothy batter

  • 1 cup biscuit baking mix, bisquick
  • 1/2 cup beer or apple juice
  • 1 egg, large

    Mustard sauce

  • 1/2 cup mayonnaise or salad dressing
  • 2 tbsp mustard, prepared
  • 1 tbsp onion, finely chopped

    Horseradish sauce

  • 1/2 cup dairy sour cream
  • 1 tbsp horseradish
  • 1/8 tsp worcestershire sauce


You can omit the butter and increase the salad oil to 2 1/2.
1. Mix the meat, egg, bread crumbs, beer and garlic salt.
2. Shape the mixture into 3/4-inch balls.
3. Prepare the frothy batter.
4. Heat the oil and butter in a metal fondue pot to 375 degrees. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes.
5. Serve with both sauces.
NOTE: These meatballs can also be cooked without the batter.

FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.)

MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Beef
Course:Main Dish
Preparation Method:Fondue

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