Batter Dipped Fondue Meatballs

Serves:

Ingredients:

1 1/2 lb Ground Chuck
1 Egg; Large
1/4 c Bread Crumbs; Dry
2 tb Beer Or Apple Juice
1 ts Garlic Salt
2 c Salad Oil
1/2 c Butter;Do NOT UseMargarine,*
--------- FROTHY BATTER ---------
1 c Biscuit Baking Mix; Bisquick
1/2 c Beer Or Apple Juice
1 Egg; Lg
--------- MUSTARD SAUCE ---------
1/2 c Mayonnaise Or Salad Dressing
2 tb Mustard; Prepared
1 tb Onion; Finely Chopped
--------- HORSERADISH SAUCE ---------
1/2 c Dairy Sour Cream
1 tb Horseradish
1/8 ts Worcestershire Sauce

Method:

* NOTE: You can omit the butter and increase the salad oil to 2 1/2 Mix the meat, egg, bread crumbs, beer and garlic salt.
Shape the mixture into 3/4-inch balls.
Prepare the frothy batter.
Heat the oil and butter in a metal fondue pot to 375 degrees F.
Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes.
Serve with both sauces.
NOTE: These meatballs can also be cooked without the batter.
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.