Categories: Appetizers, Hamburger, Meats 
      Yield: 12 servings 
  
  1 1/2 lb Ground Chuck 
      1 ea Egg; Large 
    1/4 c  Bread Crumbs; Dry 
      2 T  Beer Or Apple Juice 
      1 t  Garlic Salt 
      2 c  Salad Oil 
    1/2 c  Butter;Do NOT UseMargarine,* 
 
-------------------------------FROTHY BATTER------------------------------- 
      1 c  Biscuit Baking Mix; Bisquick 
    1/2 c  Beer Or Apple Juice 
      1 ea Egg; Lg 
 
-------------------------------MUSTARD SAUCE------------------------------- 
    1/2 c  Mayonnaise Or Salad Dressing 
      2 T  Mustard; Prepared 
      1 T  Onion; Finely Chopped 
 
-----------------------------HORSERADISH SAUCE----------------------------- 
    1/2 c  Dairy Sour Cream 
      1 T  Horseradish 
    1/8 t  Worcestershire Sauce 
  
  *    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.