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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 1/2 x ca. 450 g | chuck ground |
| 1 | egg large |
| 1/4 Tasse | breadcrumbs dry |
| 2 Esslöffel | Beer Or Apple Juice |
| 1 Teelöffel | garlic salt |
| 2 Tasse | salad oil |
| 1/2 Tasse | Butter, Do Not UseMargarine, * |
| 1 Tasse | Biscuit Baking Mix, Bisquick |
| 1/2 Tasse | Beer Or Apple Juice |
| 1 | Egg, Lg |
| 1/2 Tasse | Mayonnaise or salad dressing |
| 2 Esslöffel | mustard prepared |
| 1 Esslöffel | onion finely chopped |
| 1/2 Tasse | dairy sour cream |
| 1 Esslöffel | Horseradish |
| 1/8 Teelöffel | Worcestershire Sauce |
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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.
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