Batter-Dipped Fondue Meatballs - cooking recipe

Ingredients

1 1/2 lbs chuck, Ground
1 large egg
1/4 cup breadcrumbs, Dry
2 tablespoons beer or 2 tablespoons apple juice
1 teaspoon garlic salt
2 cups salad oil
1/2 cup butter, Do NOT Use Margarine
FROTHY BATTER
1 cup biscuit mix
1/2 cup beer or 1/2 cup apple juice
1 large egg
MUSTARD SAUCE
1/2 cup mayonnaise or 1/2 cup salad dressing
2 tablespoons mustard, Prepared
1 tablespoon onion, Finely Chopped
HORSERADISH SAUCE
1/2 cup sour cream
1 tablespoon horseradish
1/8 teaspoon Worcestershire sauce

Preparation

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.