Ingredients:
1 1/2 lbs ground chuck
1 large eggs, beaten
1/4 cup dry breadcrumbs
2 tablespoons beer ( or apple juice)
1 teaspoon garlic salt
2 cups salad oil
1/2 cup butter ( DO NOT use margarine)
1 cup biscuit mix
1/2 cup beer ( or apple juice)
1 large eggs, beaten
1/2 cup mayonnaise or 1/2 cup salad dressing
2 tablespoons prepared mustard
1 tablespoon finely chopped onions
1/2 cup sour cream
1 -2 tablespoon horseradish
1/2 teaspoon Worcestershire sauce
Directions:
Prepare the mustard sauce and horseradish sauce in separate bowls; set aside (or prepare ahead of time and refrigerate until ready to serve).
Make meatballs by mixing the meat, beaten egg, bread crumbs, 2 tablespoons beer and garlic salt, combining well.
Shape into 3/4 inch balls.
Place on a serving plate.
In a bowl, make frothy batter by combining beaten egg, biscuit mix and beer, mixing very well.
Heat the oil and butter in a metal fondue pot to 375 degrees.
Spear a meatball with a fondue fork.
Dip into the batter and cook in hot oil to the desired doneness, approximately 2-3 minutes.
Serve with both sauces.
Servings: 4
Time preparation: 30 min.
Time total: 35 min.