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Mexican Meatball Fondue |
1 lb Ground Beef
1 cup breadcrumbs
1/2 cup salsa
1 egg (beaten)
1 clove garlic
2 tbs cilantro
1 tsp onion (minced or powder)
1/8 tsp hot pepper (finely chopped or flakes)
Salt and Pepper to Taste
Peanut Oil (or Grapeseed Oil or Clarified Butter)
Combine beef, breadcrumbs, salsa, egg, garlic, cilantro, onion, hot pepper, salt and pepper in a bowl and mix well.
Use hands to create 1 inch diameter meatballs
Heat oil to 375 degrees in a stainless steel or cast iron fondue pot
WARNINGS:
DO NOT USE A CERAMIC OR STONEWARE POT BECAUSE IT MAY CRACK
NEVER MOVE A FONDUE POT FILLED WITH HOT OIL
LET MEAT OR VEGGIES COOL BEFORE EATING
Using fondue fork, spear meatball and cook for about 4 minutes (cut open cooked meatball, it should NOT be pink inside, adjust cooking time if neccessary)
Dipping Sauces:
Sour Cream
Salsa
Guacamole
Mix together Salsa and Sour Cream
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