Family Style Meatball Fondue Food

FONDUE WITH MEATBALLS

Steps:

• For the peanut sauce: Peel the garlic and chop finely. Puree with the peanut butter, coconut milk and Sambal Oelek. Season with soy sauce and a squeeze of lime juice.
• For the fish sauce: Mix all the ingredients together and season to taste. Put both sauces in bowls and refrigerate until ready to serve.
• For the vegetables: Rinse and peel the carrot, radish and cucumber. Cut into 6 cm (approximately 2 inch) strips. Rinse the soybean sprouts. Rinse and spin dry the lettuce. Garnish with the sprouts and the remaining vegetables on a plate. Rinse the cilantro, pluck off the leaves and spread it evenly on top.
• For the meatballs: Peel the garlic and ginger and chop finely. Soak the bread in warm water, drain and knead with the garlic, ginger, egg and ground beef. Season with salt and pepper and form small balls.
• Heat the oil in a fondue pot and place the pot on a chafing dish. Using fondue forks or sieves, fry the meatballs until golden brown. Remove and serve with the sauces. Serve the vegetables separately.

FAMILY-STYLE MEATBALL "FONDUE"

Steps:

• Preheat oven to 400°F. Line a baking sheet with aluminum foil; coat with cooking spray.
• Place zucchini between a double layer of paper towels; squeeze to extract excess moisture. Stir together zucchini, turkey, onion, oregano, salt, pepper, and egg in a bowl. Form 24 meatballs with turkey mixture, about 1 tablespoon each; arrange on prepared baking sheet. (Turkey mixture will be very soft, but it firms up as meatballs cook.) Bake at 400°F until fully cooked, about 12 minutes.
• Meanwhile, heat a large ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add mushrooms and garlic; cook, stirring occasionally, until mushroom liquid is mostly evaporated, about 5 minutes. Stir in marinara sauce and 1/4 cup water; reduce heat to medium, and simmer 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle evenly with cheese.
• Preheat broiler with oven rack in top position. Broil meatball mixture just until cheese is melted and bubbly, about 2 minutes. Serve with toasted baguette.

DREMA'S "MINI MEATBALL" FONDUE

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!