Fondue With Meatballs Recipes

SURPRISE MEATBALL FONDUE

Steps:

• In a bowl, mix ground beef, onion and bread crumbs.
• Add salt and pepper to taste.
• Shape meat mixture into 36 even-sized balls.
• Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well.
• To make the barbecue sauce, put tomato paste, vinegar, honey, dry mustard, Worcestershire sauce and broth in a small saucepan and simmer 10 minutes.
• Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute.
• General fondue directions: Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees.
• Then, carefully transfer the pot to the burner on the table.
• If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary.
• At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste.
• Makes 4 to 6 servings.

SWEET & SPICY MEATBALL FONDUE

Steps:

• Tear the bread into pieces and place in a small mixing bowl along with the milk; set aside.
• In a small skillet over medium heat, melt the butter.
• Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
• Combine the bread and milk mixture, ground chuck, pork, egg yolks, salt and black pepper to taste, allspice, nutmeg, and onions.
• Blend mixture well, but don't overwork, as the result will be a dense meatball.
• Roll the mixture into 1-inch meatballs.
• Heat enough vegetable oil to cover the bottom of an electric skillet set to 350 degrees.
• Dust the meatballs with flour to coat well.
• Add the meatballs to the skillet and fry until golden brown on all sides, about 7 to 10 minutes.
• Remove the meatballs to paper towels to drain.
• Once all of the meatballs are cooked, combine the chili sauce and the red pepper jelly in a pot and heat just to the boiling point.
• Carefully add the meatballs and heat gently.
• Remove from heat and carefully pour into a fondue pot and serve following the manufacturer's directions.

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.