Meatball Fondue Jax House
Ingredients. 1 1/2 pounds lean ground beef; 1 tablespoon finely chopped onion; 1/2 cup fresh bread crumbs; Salt and pepper; 4 ounces Cheddar cheese, diced
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Keep the meatballs refrigerated until fondue time. 5. Heat the peanut oil in your fondue pot. Make sure to not fill it to more than 1/2 of its capacity. 6. Let your meatball cook in the hot oil for a few minutes. 7. Enjoy and repeat! Make sure that the meatballs are thoroughly cooked before eating them.
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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.
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Lower the heat of the oven to 350. Pour about a cup of the tomato sauce into a large frying pan. Top with the meatballs and then cover with the remaining sauce and all of the cheese. Place into the oven and bake until bubbly and lightly golden brown - about 30 minutes. Serve with warm crusty bread.
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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.
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The meatballs are more t. We're using the term "fondue" loosely; the idea is that everyone scoops into a skillet of cheesy meatballs with hearty bread slices.
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Preheat oven to 350ºF. Arrange meatballs in a single layer in a casserole dish and place on middle rack of preheated oven. Bake half bag for 20-21 minutes or full bag for 28-29 minutes. Meanwhile, toss the cheeses with flour and rub a medium pot with garlic. Put the garlic clove and the wine in the pot and bring to a simmer.
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Preheat oven to 400˚F. Combine first 7 ingredients; form into small meatballs and arrange on a baking sheet. Bake until fully cooked, about 12 minutes. Meanwhile, simmer marinara sauce over medium heat for 5 minutes. Add meatballs to a casserole dish; top with sauce and cheese. Broil until cheese is hot and bubbly. Serve with bread.
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Roll the mixture into 1-inch meatballs. Heat enough vegetable oil to cover the bottom of an electric skillet set to 350 degrees. Dust the meatballs with flour to coat well. Add the meatballs to the skillet and fry until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to paper towels to drain.
Meatball Fondue Jax House
How To Make drema's "mini meatball" fondue. Mix all ingredients togethers except sauces. Shape mixture into 3/4" meatballs. Cover and refrigerate until ready for use. Prepare sauces below by mixing all ingredient for each sauce. Heat and stir constantly. Cover sauces and refrigerate these until ready for use.
Meatball Fondue Jax House
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.
Meatball Fondue Jax House
Form turkey mixture into small meatballs, about 24. Place on baking sheet, sprayed with cooking spray on greased with oil. Bake meatballs for 14 minutes, until cooked through.
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Instructions. Mix the meat, egg, bread crumbs, beer and garlic salt in a medium sized bowl. Shape the mixture into 3/4-inch balls. Prepare the batter by combining baking mix, beer and egg. Heat oil in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork; dip into the batter and cook in hot oil to the desired doneness.
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Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375℉ (190℃). 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.
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Instructions. Add the frozen meatballs, grape jelly, barbecue sauce, and chili sauce into the base of the slow cooker. Mix until well combined. Cover and cook on low for 3-4 hours, stirring halfway through cooking. Keep covered and on the warm setting until ready to serve. Garnish with parsley or chives if desired.
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Form into tablespoon sized meatballs (roughly 20 meatballs). Pan Fry with Montana Mex Avocado oil over med/hi heat until cooked, approx. 3 min. Serve hot with you favorite Montana Mex dipping sauces and seasonings!
