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Meatball Hot Pot

  Ground beef 1⁄4 Pound
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sharp natural cheddar cheese 1 1⁄2 Ounce (Two 4 1/4 Inch Cubes)
  Beef broth 4 Cup (64 tbs)
  Fresh mushrooms 4 Ounce, halved
  Green pepper To Taste, cut in 1 inch cubes
  Creamy avocado sauce 2 Tablespoon
  Soy lime sauce 2 Tablespoon
  Bottled barbecue sauce 2 Tablespoon
  Dijon style mustard 2 Tablespoon
  Torn fresh 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.
Makes 4 servings.
Creamy Avocado Sauce: Combine one 7 3/4 ounce can frozen avocado dip, thawed; 1/2 cup dairy sour cream; 2 teaspoons lemon juice; 1/4 teaspoon salt; and dash bottled hot pepper sauce.
Makes 1 1/3 cups.
Soy Lime Sauce: Combine 1/4 cup soy sauce, 2 tablespoons lime juice, and dash ground ginger.
Makes 1/3 cup.

Recipe Summary

Side Dish

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Meatball Hot Pot Recipe