Be the first to Ground beef and sausage meatballs are dipped into a beer batter and fried in a fondue pot. The meatballs are served with mustard and horseradish sauces. Make the sauces at least 1 hour in advance and refrigerate.
Prep Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
- Mustard Sauce:
- 1/2 cup mayonnaise
- 2 Tablespoons prepared mustard
- 1 Tablespoon onion, finely chopped
- .
- Horseradish Sauce:
- 1/2 cup dairy sour cream
- 1 Tablespoon prepared grated horseradish
- 1/8 teaspoon Worcestershire sauce
- .
- Meatballs:
- 1 pound ground beef (ground chuck preferred)
- 1/2 pound bulk ground pork sausage
- 1 large egg, lightly beaten
- 1/4 cup dry bread crumbs
- 1/4 cup chives
- 2 Tablespoons beer (may substitute apple juice)
- 1 teaspoon garlic salt
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon dried basil, crushed
- 2 cups vegetable oil
- 1/2 cup butter (do NOT use margarine, additional vegetable oil may be substituted)
- .
- Batter:
- 1 cup biscuit baking mix
- 1/2 cup beer (may substitute apple juice)
- 1 large egg, lightly beaten
Preparation:
Mustard Sauce: Whisk together mayonnaise, mustard, and onion. Refrigerate until serving time.
Horseradish Sauce: Whisk together sour cream, horseradish, and Worcestershire sauce. Refrigerate until serving time.
Meatballs: Combine ground beef, sausage, egg, bread crumbs, chives, beer, garlic salt, oregano, and basil. Do not overmix. Compress and form into meatballs 3/4-inch thick.
Heat oil and butter to 375 F. in a fondue pot.
Batter: Whisk together baking mix, beer, and egg (some lumps should remain).
When oil is hot, have guests skewer meatball with fondue fork and dip into batter. Immediately plunge into hot oil and cook until golden and firm. Repeat.
Serve batter-dipped fondue meatballs with the mustard sauce and horseradish sauce.
Yield: 12 servings
Horseradish Sauce: Whisk together sour cream, horseradish, and Worcestershire sauce. Refrigerate until serving time.
Meatballs: Combine ground beef, sausage, egg, bread crumbs, chives, beer, garlic salt, oregano, and basil. Do not overmix. Compress and form into meatballs 3/4-inch thick.
Heat oil and butter to 375 F. in a fondue pot.
Batter: Whisk together baking mix, beer, and egg (some lumps should remain).
When oil is hot, have guests skewer meatball with fondue fork and dip into batter. Immediately plunge into hot oil and cook until golden and firm. Repeat.
Serve batter-dipped fondue meatballs with the mustard sauce and horseradish sauce.
Yield: 12 servings
