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ground chuck eggs bread crumbs dry apple juice garlic salt vegetable oil butter biscuit baking mix apple juice eggs mayonnaise onions sour cream horseradish Worcestershire sauce
Viewed: 55 - Published at: 6 months agoIngredients
- 1 1/2 pounds ground chuck (ground beef)
- 1 large eggs
- 1/4 cup bread crumbs dry
- 2 tablespoons beer or apple juice
- 1 teaspoon garlic salt
- 2 cups vegetable oil
- 1/2 cup butter
- 1 cup biscuit baking mix (bisquick)
- 1/2 cup beer or apple juice
- 1 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons prepared mustard prepared
- 1 tablespoon onions finely chopped
- 1/2 cup sour cream
- 1 tablespoon horseradish
- 18 teaspoon worcestershire sauce
Method
- NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups - but do not use margarine 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 375F (190C).
- 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.
