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Meatball Hot Pot

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  Ground beef 1⁄2 Pound
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  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.

Recipe Summary

Main Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3971 Calories from Fat 2582

% Daily Value*

Total Fat 318 g489.2%

Saturated Fat 153.9 g769.6%

Trans Fat 0 g

Cholesterol 924.1 mg308%

Sodium 8940.5 mg372.5%

Total Carbohydrates 44 g14.8%

Dietary Fiber 18.1 g72.6%

Sugars 16.1 g

Protein 241 g481.6%

Vitamin A 403.4% Vitamin C 266.1%

Calcium 528.1% Iron 45.3%

*Based on a 2000 Calorie diet

Meatball Hot Pot Recipe