Batter-Dipped Fondue Meatballs
|Lean ground beef||1 1⁄2 Pound (Chuck)|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Beer/Apple juice||2 Tablespoon|
|Garlic salt||1 Teaspoon|
|Frothy batter||1 Cup (16 tbs)|
|Salad oil||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs) (Do Not Use Margarine)|
Mix meat, egg, bread crumbs, beer and garlic salt.
Shape mixture by teaspoonfuls into 3/4 inch balls.
Prepare frothy batter.
Heat oil and butter in metal fondue pot to 375Â°.
Spear meatballs with fondue forks, dip into batter and cook in hot oil to desired doneness, about 2 minutes.
Serve with sauces.