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Batter-Dipped Fondue Meatballs Recipe - Printable Version

Serves 12



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.