Mexi-Meatball Fondue Recipe
Do you want a great in taste Mexi-meatball Fondue recipe? I never fail to eat Main Dish while dining out and this is the most common dish that I order. Mark this Mexi-meatball Fondue, or else you will later regret bookmarking this recipe.
Ingredients
1 beaten egg
1/4 cup chili sauce
3/4 cup soft bread crumbs (1 slice)
1/2 teaspoon salt
1/2 teaspoon minced dried onion
1/8 teaspoon garlic powder
3/4 pound ground beef
Cooking oil
Creamy avocado sauce or chili cheese sauce
Directions
In bowl combine egg and chili sauce; stir in bread crumbs, salt, dried onion, and garlic powder.
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 375°.
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.
Serve warm.
(If mixture thickens, stir in a little additional tomato liquid or water.)
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 375°.
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.
Serve warm.
(If mixture thickens, stir in a little additional tomato liquid or water.)
