Categories: Ground beef, Meats, Dips, Beef 
      Yield: 12 servings 
  
  1 1/2 lb Ground Chuck                        1 ea Egg; Large 
    1/4 c  Bread Crumbs; Dry                   2 tb Beer Or Apple Juice 
      1 ts 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 tb Mustard; Prepared 
      1 tb Onion; Finely Chopped          
 
-----------------------------HORSERADISH SAUCE----------------------------- 
    1/2 c  Dairy Sour Cream                    1 tb Horseradish 
    1/8 ts Worcestershire Sauce            
  
  *    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.