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