| 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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