Batter Dipped Fondue Meatballs Recipes

BATTER-DIPPED FONDUE MEATBALLS

Steps:

• 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.

DREMA'S "MINI MEATBALL" FONDUE

Steps:

• 1. Mix all ingredients togethers except sauces. Shape mixture into 3/4" meatballs. Cover and refrigerate until ready for use.
• 2. Prepare sauces below by mixing all ingredient for each sauce. Heat and stir constantly. Cover sauces and refrigerate these until ready for use. * Each of my recipe's will make about 1/2 cup so adjust your or double for a larger crowd.
• 3. When ready to serve all - heat salad oil in fondue pot (about 2 inches) to about 375 degrees F. Adjust temp accordingly to maintain heat. Spear meatballs with fondue forks and place in hot oil. Cook until crusty on outside and juicy on inside. Dip into sauces below or your fave sauce. Enjoy!