* Note: You can omit the butter and increase the salad oil to 2 1/2 ~- 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.