Batter-dipped Fondue Meatballs

Ingredients

1 1/2 lb chuck
2 egg
1/4 c bread crumbs
2 t beer
1 t garlic salt
2 c salad oil
1/2 c butter
1 biscuit baking mix
1/2 c beer
1/2 c mayonnaise
2 t mustard
1 t onion
1/2 c dairy sour cream
1 t horseradish
1/8 t worcestershire sauce

Instructions

* NOTE: You can omit the butter and increase the salad oil to 2 1/2 cups. ~------------------------------------------------------------------------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.