| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Appetizers, Beef, Mc | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground Chuck |
| 1 | Egg, Large | |
| 1/4 | c | Bread Crumbs, Dry |
| 2 | tb | Beer Or Apple Juice |
| 1 | ts | Garlic Salt |
| 2 | c | Salad Oil |
| 1/2 | c | Butter;Do NOT UseMargarine, * |
| 1 | c | Biscuit Baking Mix, Bisquick |
| 1/2 | c | Beer Or Apple Juice |
| 1 | Egg, Lg | |
| 1/2 | c | Mayonnaise Or Salad Dressing |
| 2 | tb | Mustard, Prepared |
| 1 | tb | Onion, Finely Chopped |
| 1/2 | c | Dairy Sour Cream |
| 1 | tb | Horseradish |
| 1/8 | ts | Worcestershire Sauce |
INSTRUCTIONS
FROTHY BATTER MUSTARD SAUCE HORSERADISH SAUCE * NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. 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. Posted to MC-Recipe Digest V1 #345 From: kmeade@IDS2.IDSONLINE.COM (The Meades) Date: Mon, 16 Dec 1996 09:01:20 -0500
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