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Print this Recipe    Fondue 39

Batter-Dipped Fondue Meatballs
Yield: 12 servings

1 1/2 pounds ground chuck
1 egg
1/4 cup bread crumbs
2 Tbsp beer or apple juice
1 tsp garlic salt

1 cup biscuit baking mix
1/2 cup beer or apple juice
1 egg

1/2 cup mayonnaise
2 Tbsp prepared mustard
1 Tbsp onion, minced

1/2 cup sour cream
1 Tbsp horseradish
1/8 tsp Worcestershire sauce

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

For mustard sauce, combine mayo, mustard and onion. Refrigerate.

For horseradish sauce, combine sour cream, horseradish and
Worcestershire. Refrigerate.

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