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Mexi-Meatball Fondue

Meat.World's picture
Ingredients
  Egg 1 , beaten
  Chili sauce 1⁄4 Cup (4 tbs)
  Soft bread crumbs 3⁄4 Cup (12 tbs) (1 Slice)
  Salt 1⁄2 Teaspoon
  Minced dried onion 1⁄2 Teaspoon, dried
  Garlic powder 1⁄8 Teaspoon
  Ground beef 3⁄4 Pound
  Cooking oil 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Avocado sauce 1 Cup (16 tbs) (Creamy, Adjust Quantity As Needed)
Directions

In bowl combine egg and chili sauce; stir in bread crumbs, salt, dried onion, and garlic powder.
Add ground beef; mix well.
Shape mixture into 3/4-inch meatballs.
Pour cooking oil into metal fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375°.
Add 1 teaspoon salt.
Transfer to fondue burner.
Have meatballs at room temperature in serving bowl.
Spear meatball with fondue fork; cook in hot oil for 1 to 2 minutes.
Transfer hot meatball to cocktail pick and dip in creamy avocado sauce or chili cheese sauce.
Makes 36 meatballs.
Creamy avocado sauce:
Combine 1 cup mashed avocado, 1/2 cup dairy sour cream, 2 teaspoons lemon juice, 1/2 teaspoon grated onion, 1/2 teaspoon salt, and 1/4 teaspoon chili powder; chill.
Stir in 3 slices crisp-cooked and crumbled bacon.
Thin with a little milk, if desired.
Makes 1 1/2 cups.
Chili cheese sauce:
Drain one 7 1/2-ounce can tomatoes, reserving liquid.
Finely cut up tomatoes.
Combine tomatoes,2 cups shredded american cheese (8 ounces), 1/3 cup finely chopped canned green chili peppers, and 1/3 cup of the reserved tomato liquid.
Cook tomato mixture over low heat till cheese is melted, stirring occasionally.
Serve warm.
(If mixture thickens, stir in a little additional tomato liquid or water.)

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Interest: 
Gourmet
Servings: 
36

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