Ingredients
- 2 egg
- 1 biscuit baking mix
- 700 gr chuck (ground)
- 475 ml salad oil
- 120 ml beer
- 120 ml dairy sour cream
- 120 ml mayonnaise
- 110 gr butter
- 28 gr bread crumbs
- 10 ml beer
- 10 ml mustard
- 5 gr horseradish
- 3 gr garlic salt
- 2 gr onion
- 1 ml worcestershire sauce
* NOTE: You can omit the butter and increase the salad oil to 2.5 cups. ~------------------------------------------------------------------------Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 2 cm balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 190ºC . 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.
