Batterdippedfonduemeatballs Recipes

BATTER-DIPPED FONDUE MEATBALLS

Steps:

• NOTE: You can omit the butter and increase the salad oil to 2½ cups - but do not use margarine Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into ¾ inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375℉ (190℃). 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.

BATTER-DIPPED FONDUE MEATBALLS

Steps:

• 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.

BATTER-DIPPED FRENCH FRIES

Steps:

• Heat a deep-fryer or a deep pot no more than half filled with oil to 325 degrees F.
• Peel and slice potatoes to size of your desire and fry them for 2 minutes - this isn't to make them crispy, it is just to blanch them. Drain and cool fries.
• Raise temperature of fryer or oil to 360 degrees F.
• Add salt and pepper to the flour and combine. Take fries and dip first into the evaporated milk, shaking off excess, and then into the flour mixture, shaking off excess. Fry for about 5 minutes, until browned.

BATTER-DIPPED FONDUE MEATBALLS

Steps:

• Prepare the mustard sauce and horseradish sauce in separate bowls; set aside (or prepare ahead of time and refrigerate until ready to serve).
• Make meatballs by mixing the meat, beaten egg, bread crumbs, 2 tablespoons beer and garlic salt, combining well.
• Shape into 3/4 inch balls.
• Place on a serving plate.
• In a bowl, make frothy batter by combining beaten egg, biscuit mix and beer, mixing very well.
• Heat the oil and butter in a metal fondue pot to 375 degrees.
• Spear a meatball with a fondue fork.
• Dip into the batter and cook in hot oil to the desired doneness, approximately 2-3 minutes.
• Serve with both sauces.