Meatball Fondue Recipes

FONDUE WITH MEATBALLS

Steps:

• For the peanut sauce: Peel the garlic and chop finely. Puree with the peanut butter, coconut milk and Sambal Oelek. Season with soy sauce and a squeeze of lime juice.
• For the fish sauce: Mix all the ingredients together and season to taste. Put both sauces in bowls and refrigerate until ready to serve.
• For the vegetables: Rinse and peel the carrot, radish and cucumber. Cut into 6 cm (approximately 2 inch) strips. Rinse the soybean sprouts. Rinse and spin dry the lettuce. Garnish with the sprouts and the remaining vegetables on a plate. Rinse the cilantro, pluck off the leaves and spread it evenly on top.
• For the meatballs: Peel the garlic and ginger and chop finely. Soak the bread in warm water, drain and knead with the garlic, ginger, egg and ground beef. Season with salt and pepper and form small balls.
• Heat the oil in a fondue pot and place the pot on a chafing dish. Using fondue forks or sieves, fry the meatballs until golden brown. Remove and serve with the sauces. Serve the vegetables separately.

ORIENTAL MEATBALLS FONDUE

Steps:

• For the lamb meatballs: Combine the minced lamb with egg yolks in a bowl. Coarsely chop the pine nuts. Peel the onion peel and grate finely. Rinse the parsley, shake dry and chop finely. Combine the prepared ingredients with the currants, cinnamon, pepper and salt and add to the minced meat. Knead to incorporate all the ingredients and form into walnut-sized balls. Cover and chill for one hour.
• For the beef meatballs: Rinse and peel the carrot and dice finely. Mix the ground beef with egg yolk, breadcrumbs, spices and carrot in a bowl. Peel the onion and grate finely and add to meat mixture. Knead ingredients together thoroughly. Shape into walnut-sized balls and also refrigerate.
• For the yogurt sauce. Place yogurt in a bowl. Peel the garlic and press through a garlic press. Stir garlic into yogurt. Rinse herbs, shake dry and chop finely. Add to yogurt and season with salt and vinegar. Stir 3 tablespoons olive oil into the yogurt. Store in a cool place until ready to serve.
• Heat the remaining olive oil in a fondue pot on the stove and keep hot. Put the meatballs on fondue forks and cook in the hot oil until golden. Eat with the yogurt sauce.

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.

FAMILY-STYLE MEATBALL "FONDUE"

Steps:

• Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.
• Place zucchini between a double layer of paper towels; squeeze to extract excess moisture. Stir together zucchini, turkey, onion, oregano, salt, pepper, and egg in a bowl. Form 24 meatballs with turkey mixture, about 1 tablespoon each; arrange on prepared baking sheet. (Turkey mixture will be very soft, but it firms up as meatballs cook.) Bake at 400°F until fully cooked, about 12 minutes.
• Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add mushrooms and garlic; cook, stirring occasionally, until mushroom liquid is mostly evaporated, about 5 minutes. Stir in marinara sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle evenly with cheese.
• Preheat broiler with oven rack in top position. Broil meatball mixture just until cheese is melted and bubbly, about 2 minutes. Serve with toasted baguette.

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 F. 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 (about 3 to 4 minutes).

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.

BEEF AND BEER FONDUE

Steps:

• Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
• Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
• Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

MEAT FONDUE

Steps:

• Prepare your sauces (see below) in advance, and put in little bowls around the fondue burner, along with the meat, bread and salad. Season the meat.
• When your guests are ready to eat, fill your fondue pan half-full of vegetable oil and heat on the hob until it's hot, but not smoking. You're aiming for around 190C, but if you haven't got a thermometer, throw in a cube of bread - when it takes about 30 secs to brown, it's ready.
• Put the fondue burner on the table carefully so that it's stable, then, following the manufacturer's instructions, light the flame and put the pan on top.
• Give each guest a fondue fork for dunking the meat in the hot oil. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread. If you have some raw king prawns to cook in the fondue, they work really well too. CORRECTION NOTICEPlease be informed that in the July issue of BBC Good Food Magazine, it incorrectly stated that the temperature of the oil in this recipe should be 375C, the correct temperature of the oil should be 375 Fahrenheit or 190C. SaucesHorseradish sauceMix 1 tbsp grated horseradish with 3 tbsp sour cream, juice 1 lemon and a pinch each of salt, pepper and cayenne pepper. Chill until serving. Chilli vinegarMix 3 tbsp white wine vinegar with 2 tsp sugar, 1 garlic clove, grated, and 1 medium red chilli, finely chopped. Set aside until needed. Salsa verdePut handful each parsley, basil, mint, coriander and tarragon in a blender with 1 tsp Dijon mustard, 1 tbsp red wine vinegar, 2 tbsp olive oil, 4 anchovies and 1 garlic clove, grated. Whizz together. AïoliMix 3 tbsp mayo with juice 1 lemon, 1 tsp Dijon mustard and 1 garlic clove, grated. Chill until needed.