January 18, 2010

Fondue Meat-Globes

Fondue Meat-Globes
Fondue Meat-Globes
Makes 12 servings

Created by The MDM Team, Thursday, 21 February 2008 A meatball by any other name is still a meatball. This recipe calls for all of the same ingredients except there's an added bonus of a beer breading for extra goodness. The homemade dipping sauces really make these globes outstanding.



1-1/2 lb. ground chuck beef
1 large egg
1/4 cup dry breadcrumbs
2 tbsp. beer, or apple juice
1 tsp. garlic salt
2 cups salad oil
1/2 cup butter

Frothy Batter

1 cup biscuit baking mix
1/2 cup beer or apple juice
1 large egg

Mustard Sauce

1/2 cup mayonnaise or salad dressing
2 tbsp. prepared mustard
1 tbsp. onion, finely chopped
Horseradish Sauce
1/2 cup dairy sour cream
1 tbsp. horseradish
1/8 tsp. Worcestershire sauce


Prepare mustard and horseradish sauce; mix ingredients together for each and refrigerate until serving time.
Prepare meat-globes: Mix meat, egg, breadcrumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.
Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy.)
Heat oil and butter in a metal fondue pot to 375 degrees.
Spear meat-globes with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes.
Serve with both sauces.

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