Batter-Dipped Fondue Meatballs Recipe

Ingredients
Meatballs
1-1/2 pounds ground chuck beef
1 large egg
1/4 cup dry bread crumbs
2 Tablespoons beer or apple juice
1 teaspoon garlic salt
2 cups salad oil
1/2 cup butter (do NOT use margarine - see Note below)

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 tablespoons prepared mustard
1 tablespoon onion, finely chopped

Horseradish Sauce
1/2 cup dairy sour cream
1 tablespoon horseradish
1/8 teaspoon Worcestershire sauce

Instructions
Prepare mustard and horseradish sauce: Mix ingredients together for each and refrigerate until serving time.

Prepare meatballs: Mix meat, egg, bread crumbs, 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 F.

Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes.

Serve with both sauces.

Note: You can omit butter and increase salad oil to 2-1/2 cups.

Yield: 12 servings