Best Dremas Mini Meatball Fondue Recipes

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SURPRISE MEATBALL FONDUE



Surprise Meatball Fondue image

Make and share this Surprise Meatball Fondue recipe from Food.com.

Provided by paulamatt

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean ground beef
1 tablespoon finely chopped onion
1/2 cup fresh whole wheat bread crumbs
4 ounces cheddar cheese, diced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1 1/4 cups chicken broth
2 teaspoons cornstarch
1/2 cup orange juice

Steps:

  • In a bowl, mix ground beef, onion and bread crumbs.
  • Add salt and pepper to taste.
  • Shape meat mixture into 36 even-sized balls.
  • Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well.
  • To make the barbecue sauce, put tomato paste, vinegar, honey, dry mustard, Worcestershire sauce and broth in a small saucepan and simmer 10 minutes.
  • Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute.
  • General fondue directions: Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees.
  • Then, carefully transfer the pot to the burner on the table.
  • If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary.
  • At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste.
  • Makes 4 to 6 servings.

Nutrition Facts : Calories 560.5, Fat 28.2, SaturatedFat 13.3, Cholesterol 140.4, Sodium 730.7, Carbohydrate 27.6, Fiber 2.4, Sugar 14.3, Protein 47

MINI MEATBALLS



Mini Meatballs image

I don't remember where I found this recipe - I've made it so often, I've memorized it. The trick to these meatballs is to only plan to use half of them - that's all I ever have left by the time I'm ready to put them in something else. It's the only time I've ever had ground beef melt in my mouth.

Provided by Seedbeads

Categories     Meat

Time 20m

Yield 40-48 meatballs

Number Of Ingredients 8

1 lb ground beef
1/4 cup dry breadcrumbs
1/4 cup water
2 tablespoons chopped fresh chives
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine all ingredients in a bowl and mix really well.
  • Roll meat into 1" balls- at this point, you can either continue or freeze them for later use, providing your beef wasn't pre-frozen.
  • Arrange the meatballs on a rack over a foil-lined pan (for easy clean-up).
  • Bake in a 400ºF oven for about 10 minutes, or until meatballs are browned- you can also freeze them at this point, or use them in other dishes (or just eat them plain).

MINI MEATBALLS



Mini Meatballs image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h30m

Yield 30 medium meatballs or 70 small

Number Of Ingredients 10

2 pounds lean ground beef
8 ounces ground pork
2 cups Italian flavored breadcrumbs
1 cup milk
1/2 cup fresh parsley leaves, finely chopped
4 medium eggs, lightly beaten
2 cloves garlic, minced
1 medium onion, minced
Salt and pepper
Salt and pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
  • Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.

MINI MEATBALLS



Mini Meatballs image

Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 20m

Yield Makes 40

Number Of Ingredients 9

1 pound lean ground beef
2 slices bacon (2 ounces), finely chopped
1/4 cup chopped fresh parsley
2 garlic cloves, minced
3 tablespoons grated Parmesan cheese
1 tablespoon plain dried breadcrumbs
1 large egg
1/8 teaspoon ground nutmeg
Coarse salt and ground pepper

Steps:

  • In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
  • Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
  • To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

BATTER-DIPPED FONDUE MEATBALLS



Batter-Dipped Fondue Meatballs image

Make and share this Batter-Dipped Fondue Meatballs recipe from Food.com.

Provided by kiwidutch

Categories     Meat

Time 20m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 lbs chuck, Ground
1 large egg
1/4 cup breadcrumbs, Dry
2 tablespoons beer or 2 tablespoons apple juice
1 teaspoon garlic salt
2 cups salad oil
1/2 cup butter, Do NOT Use Margarine
1 cup biscuit mix
1/2 cup beer or 1/2 cup apple juice
1 large egg
1/2 cup mayonnaise or 1/2 cup salad dressing
2 tablespoons mustard, Prepared
1 tablespoon onion, Finely Chopped
1/2 cup sour cream
1 tablespoon horseradish
1/8 teaspoon Worcestershire sauce

Steps:

  • 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.

Nutrition Facts : Calories 479.8, Fat 48.2, SaturatedFat 11.7, Cholesterol 56.5, Sodium 245.7, Carbohydrate 9.7, Fiber 0.5, Sugar 1.9, Protein 2.7

DREMA'S "MINI MEATBALL" FONDUE



Drema's

These are great for get-togethers. We are meatball lovers anyway. I have also listed my recipes for three sauces to accompany these meatballs. Enjoy!

Provided by Drema Bryant

Categories     Other Sauces

Time 15m

Number Of Ingredients 20

1 lb ground beef, lean
1/2 c bread crumbs, dry
1/4 c milk
1 egg
1 Tbsp minced onion, dehydrated
1 tsp parsley flakes
1/2 tsp worcestershire sauce
1 1/4 tsp black pepper, ground
SWEET/SOUR SAUCE
1/4 c chili sauce
1/4 c grape jelly
HONEY/SOY SAUCE
1/2 c soy sauce
1/4 c honey
1/2 tsp ginger, ground
GOLD SAUCE
1/2 c mustard
1/2 tsp sea salt
1/4 tsp rosemary leaves
1/8 tsp black pepper, ground

Steps:

  • 1. Mix all ingredients togethers except sauces. Shape mixture into 3/4" meatballs. Cover and refrigerate until ready for use.
  • 2. Prepare sauces below by mixing all ingredient for each sauce. Heat and stir constantly. Cover sauces and refrigerate these until ready for use. * Each of my recipe's will make about 1/2 cup so adjust your or double for a larger crowd.
  • 3. When ready to serve all - heat salad oil in fondue pot (about 2 inches) to about 375 degrees F. Adjust temp accordingly to maintain heat. Spear meatballs with fondue forks and place in hot oil. Cook until crusty on outside and juicy on inside. Dip into sauces below or your fave sauce. Enjoy!

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