SURPRISE MEATBALL FONDUE
Make and share this Surprise Meatball Fondue recipe from Food.com.
Provided by paulamatt
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, mix ground beef, onion and bread crumbs.
- Add salt and pepper to taste.
- Shape meat mixture into 36 even-sized balls.
- Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well.
- To make the barbecue sauce, put tomato paste, vinegar, honey, dry mustard, Worcestershire sauce and broth in a small saucepan and simmer 10 minutes.
- Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute.
- General fondue directions: Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees.
- Then, carefully transfer the pot to the burner on the table.
- If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary.
- At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste.
- Makes 4 to 6 servings.
Nutrition Facts : Calories 560.5, Fat 28.2, SaturatedFat 13.3, Cholesterol 140.4, Sodium 730.7, Carbohydrate 27.6, Fiber 2.4, Sugar 14.3, Protein 47
DREMA'S "MINI MEATBALL" FONDUE
These are great for get-togethers. We are meatball lovers anyway. I have also listed my recipes for three sauces to accompany these meatballs. Enjoy!
Provided by Drema Bryant
Categories Other Sauces
Time 15m
Number Of Ingredients 20
Steps:
- 1. Mix all ingredients togethers except sauces. Shape mixture into 3/4" meatballs. Cover and refrigerate until ready for use.
- 2. Prepare sauces below by mixing all ingredient for each sauce. Heat and stir constantly. Cover sauces and refrigerate these until ready for use. * Each of my recipe's will make about 1/2 cup so adjust your or double for a larger crowd.
- 3. When ready to serve all - heat salad oil in fondue pot (about 2 inches) to about 375 degrees F. Adjust temp accordingly to maintain heat. Spear meatballs with fondue forks and place in hot oil. Cook until crusty on outside and juicy on inside. Dip into sauces below or your fave sauce. Enjoy!
FONDUE BOURGUIGNONNE
Steps:
- Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish.
MEATLOAF SURPRISE MEATBALLS
Looking for a distinctive appetizer for your next party? Enjoy these potato nuggets stuffed beef meatballs that are made with Progresso® bread crumbs.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line broiler pan with foil; spray foil with cooking spray.
- In large bowl, mix beef, bread crumbs, 1/3 cup of the ketchup, the parsley, onion, salt, pepper and egg. Shape meat mixture into 32 (1 1/4-inch) meatballs, placing 1 potato nugget in center of each. Place meatballs in pan.
- Bake 25 to 28 minutes or until thoroughly cooked.
- In large serving bowl, mix remaining 2/3 cup ketchup and the brown sugar. Add hot cooked meatballs, tossing to coat completely. Serve immediately.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Fat 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
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