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Batter Dipped Fondue Meatballs


1 1/2 lb Ground Chuck
1 each Egg; Large
1/4 cup Bread Crumbs; Dry
2 tablespoon Beer Or Apple Juice
1 tsp Garlic Salt
2 cups 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 each Egg; Lg

MUSTARD SAUCE
1/2 cup Mayonnaise Or Salad Dressing
2 tablespoon Mustard; Prepared
1 tablespoon Onion; Finely Chopped

HORSERADISH SAUCE
1/2 cup Dairy Sour Cream
1 tablespoon Horseradish
1/8 tsp Worcestershire Sauce

*NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups.

Yield: 12 servings

Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. 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.




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