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Mexi-Meatball Fondue Recipe
|Egg||1 , beaten|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Soft bread crumbs||3⁄4 Cup (12 tbs) (1 Slice)|
|Minced dried onion||1⁄2 Teaspoon, dried|
|Garlic powder||1⁄8 Teaspoon|
|Ground beef||3⁄4 Pound|
|Cooking oil||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Avocado sauce||1 Cup (16 tbs) (Creamy, Adjust Quantity As Needed)|
Calories 100 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.5%
Saturated Fat 2 g10.1%
Trans Fat 0 g
Cholesterol 12.5 mg
Sodium 51.1 mg2.1%
Total Carbohydrates 0.82 g0.27%
Dietary Fiber 0.18 g0.74%
Sugars 0.1 g
Protein 2 g3.8%
Vitamin A 0.6% Vitamin C 0.62%
Calcium 0.3% Iron 0.99%
*Based on a 2000 Calorie diet
Add ground beef; mix well.
Shape mixture into 3/4-inch meatballs.
Pour cooking oil into metal fondue cooker to no more than 1/2 capacity or to depth of 2 inches.
Heat over range to 375Â°.
Add 1 teaspoon salt.
Transfer to fondue burner.
Have meatballs at room temperature in serving bowl.
Spear meatball with fondue fork; cook in hot oil for 1 to 2 minutes.
Transfer hot meatball to cocktail pick and dip in creamy avocado sauce or chili cheese sauce.
Makes 36 meatballs.
Creamy avocado sauce:
Combine 1 cup mashed avocado, 1/2 cup dairy sour cream, 2 teaspoons lemon juice, 1/2 teaspoon grated onion, 1/2 teaspoon salt, and 1/4 teaspoon chili powder; chill.
Stir in 3 slices crisp-cooked and crumbled bacon.
Thin with a little milk, if desired.
Makes 1 1/2 cups.
Chili cheese sauce:
Drain one 7 1/2-ounce can tomatoes, reserving liquid.
Finely cut up tomatoes.
Combine tomatoes,2 cups shredded american cheese (8 ounces), 1/3 cup finely chopped canned green chili peppers, and 1/3 cup of the reserved tomato liquid.
Cook tomato mixture over low heat till cheese is melted, stirring occasionally.
(If mixture thickens, stir in a little additional tomato liquid or water.)