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Batter-dipped Fondue Meatballs

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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 T Beer Or Apple Juice
1 t 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 T Mustard, Prepared
1 T Onion, Finely Chopped
1/2 c Dairy Sour Cream
1 T Horseradish
1/8 t Worcestershire Sauce

INSTRUCTIONS

*
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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7366
Calories From Fat: 6364
Total Fat: 715.1g
Cholesterol: 917.4mg
Sodium: 4027.8mg
Potassium: 1745.3mg
Carbohydrates: 53.6g
Fiber: 3.7g
Sugar: 11.1g
Protein: 186.1g


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