Crunchy Meatball Fondue
|Crushed wheat biscuits||1⁄2 Cup (8 tbs)|
|Sour cream dip with french onion/Sour cream dip with bacon and horseradish||8 Ounce (1 Container)|
|Garlic salt||1⁄4 Teaspoon|
|Ground beef||1⁄2 Pound|
|Cooking oil||2 Cup (32 tbs) (For Deep Fat Frying)|
In bowl combine 1/4 cup of the crushed wheat biscuits, 1/4 cup of the dip, the garlic salt, and pepper.
Add ground beef; mix well.
Shape mixture into about 30 small meatballs; roll in the remaining crushed wheat biscuits to coat.
Cover and refrigerate up to 24 hours.
In wok heat 1 1/2 inches cooking oil to 350°.
Spear each meatball with fondue fork; fry in hot oil about 1 1/2 minutes or till browned.