Meatball Hot Pot
|Ground beef||1⁄2 Pound|
|Sharp cheddar cheese cubes||24 (1/4 Inch)|
|Beef broth||4 Cup (64 tbs)|
|Mushrooms||4 Ounce, halved|
|Green pepper||1 , cut in 1 inch cubes|
|Creamy avocado sauce||1 Cup (16 tbs)|
|Soy lime sauce||1 Tablespoon|
|Bottled barbecue sauce||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Spinach||4 Cup (64 tbs)|
Combine ground beef, salt, and pepper.
Shape meat around cheese cubes, forming 24 meatballs.
Pour beef broth into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat broth over range till boiling.
Transfer cooker to fondue burner.
Spear meatballs, mushrooms, and green pepper on fondue forks or bamboo skewers.
Cook meatballs in boiling beef broth for 1 1/2 to 2 minutes; mushrooms and green pepper for 3 to 5 minutes.
Dip in Creamy Avocado Sauce, Soy-Lime Sauce, barbecue sauce, or mustard.
Cook spinach in broth; lift onto plate with tongs.