Batter-Dipped Fondue Meatballs

• 1 12 lbs ground chuck
• 1 large egg, beaten
• 14 cup dry breadcrumbs
• 2 tablespoons beer (or apple juice)
• 1 teaspoon garlic salt
• 2 cups salad oil
• 12 cup butter (DO NOT use margarine)
• 1 cup biscuit mix
• 12 cup beer (or apple juice)
• 1 large egg, beaten
• 12 cup mayonnaise or 12 cup salad dressing
• 2 tablespoons prepared mustard
• 1 tablespoon finely chopped onion
• 12 cup sour cream
• 1 -2 tablespoon horseradish
• 12 teaspoon Worcestershire sauce

1. Prepare the mustard sauce and horseradish sauce in separate bowls; set aside (or prepare ahead of time and refrigerate until ready to serve).
2. Make meatballs by mixing the meat, beaten egg, bread crumbs, 2 tablespoons beer and garlic salt, combining well.
3. Shape into 3/4 inch balls.
4. Place on a serving plate.
5. In a bowl, make frothy batter by combining beaten egg, biscuit mix and beer, mixing very well.
6. Heat the oil and butter in a metal fondue pot to 375 degrees.
7. Spear a meatball with a fondue fork.
8. Dip into the batter and cook in hot oil to the desired doneness, approximately 2-3 minutes.
9. Serve with both sauces.

ground chuck, egg, breadcrumbs, beer, garlic salt, salad oil, butter, biscuit mix, beer, egg, mayonnaise, mustard, onion, sour cream, horseradish, worcestershire sauce

Taken from www.food.com/recipe/batter-dipped-fondue-meatballs-138010 (may not work)