DREMA'S "MINI MEATBALL" FONDUE

Drema's

Provided by Drema Bryant

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!