Batter-Dipped Fondue Meatballs

• 1 1/2 lbs chuck, Ground
• 1 large egg
• 1/4 cup breadcrumbs, Dry
• 2 tablespoons beer or 2 tablespoons apple juice
• 1 teaspoon garlic salt
• 2 cups salad oil
• 1/2 cup butter, Do NOT Use Margarine
• FROTHY BATTER
• 1 cup biscuit mix
• 1/2 cup beer or 1/2 cup apple juice
• 1 large egg
• MUSTARD SAUCE
• 1/2 cup mayonnaise or 1/2 cup salad dressing
• 2 tablespoons mustard, Prepared
• 1 tablespoon onion, Finely Chopped
• HORSERADISH SAUCE
• 1/2 cup sour cream
• 1 tablespoon horseradish
• 1/8 teaspoon Worcestershire sauce

1. Mix the meat, egg, bread crumbs, beer and garlic salt.
2. Shape the mixture into 3/4-inch balls.
3. Prepare the frothy batter.
4. Heat the oil and butter in a metal fondue pot to 375 degrees F.
5. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes.
6. Serve with both sauces.
7. NOTE: These meatballs can also be cooked without the batter.
8. 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.

chuck, egg, breadcrumbs, apple juice, garlic salt, salad oil, butter, frothy batter, biscuit mix, apple juice, egg, mustard sauce, mayonnaise, onion, horseradish sauce, sour cream, horseradish, worcestershire sauce

Taken from www.food.com/recipe/batter-dipped-fondue-meatballs-8071 (may not work)