Meat Ball Fondue Recipe

From Dorothy McNett's Recipe Book.

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Meat Ball Fondue

From Dorothy McNett's recipes at Make this quick and easy wonderful beef ball reicpe and serve it in a fondue pot along with some bread cubes for dipping as well.

1 egg, whisked
1 large shallot, finely dinced
4 cloves garlic, finely diced
1/4 cup freshly grated Parmegiano-Reggiano or Romano cheese
2-3 sprigs fresh parsley
1 pound lean ground beef, or other lean meats as desired
1/3 cup fine bread crumbs (Panko)
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/2 - 3/4 teaspoon dried oregano
1 - 2 tablespoons all purpose unbleached flour
grapeseed oil, or other oil, for cooking

1/4 cup unsalted butter or extra virgin olive oil
1/4 cup unbleached all purpose flour
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/2 - 1 teaspoon dried herbs (Italian or Herbs de Provence...)
1/4 teaspoon paprika (smoked paprika if you have it)
1 cup milk or half and half
1 cup good quality chicken, beef, vegetable, or seafood stock
baguette or other French style bread, cut into serving sized cubes

In batter bowl whisk the egg well and then add the diced shallot, garlic, cheese, parsley, meat, crumbs, salt, pepper and oregano. Place flour on a plate. Shape meat mixture into small balls about 1 1/2 inches in diameter, rolling in the flour to lightly coat each one. In a heavy bottomed saute pan heat enough oil to coat the bottom of the pan. Cook meatballs to brown nicely and to cook thoroughly. Remove to a plate and set aside.
Make the sauce: In glass or ceramic batter bowl combine the butter or oil and the flour. Cook in microwave 30 seconds. Whisk well and then whisk in the salt, pepper, herbs, paprika, milk and stock. Cook 2 minutes, whisk well, and cook another 2 - 4 minutes until thickened. Pour into a fondue pot and gently stir in the meatballs. Gently heat. To serve provide fondue forks, bread slices, and teach people how to dip and eat!

Recipe created 2015-08-18.

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