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Batter-Dipped Fondue Meatballs

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“This was a poor lonely recipe up for adoption, I haven't tried it yet...”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs chuck, Ground
  • 1 large egg
  • 14 cup breadcrumbs, Dry
  • 2 tablespoons beer or 2 tablespoons apple juice
  • 1 teaspoon garlic salt
  • 2 cups salad oil
  • 12 cup butter, Do NOT Use Margarine
  • FROTHY BATTER
  • 1 cup biscuit mix
  • 12 cup beer or 12 cup apple juice
  • 1 large egg
  • MUSTARD SAUCE
  • 12 cup mayonnaise or 12 cup salad dressing
  • 2 tablespoons mustard, Prepared
  • 1 tablespoon onion, Finely Chopped
  • HORSERADISH SAUCE
  • 12 cup sour cream
  • 1 tablespoon horseradish
  • 18 teaspoon Worcestershire sauce

Directions

  1. Mix the meat, egg, bread crumbs, beer and garlic salt.
  2. Shape the mixture into 3/4-inch balls.
  3. Prepare the frothy batter.
  4. Heat the oil and butter in a metal fondue pot to 375 degrees F.
  5. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes.
  6. Serve with both sauces.
  7. NOTE: These meatballs can also be cooked without the batter.
  8. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time.

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