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Beer Recipes » Main dishes » Batter-Dipped Fondue Meatballs


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
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
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)
1 cup biscuit baking mix
1/2 cup beer
1 large egg, lightly beaten


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
Cooking Time:    10 min
Preparation Time:    20 min
Source:    http://homecooking.about.com

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