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.

MEATBALL FONDUE

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 F. 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 (about 3 to 4 minutes).

BEEF TENDERLOIN FONDUE

Steps:

• Mix soy sauce, Worcestershire sauce, and garlic in a resealable plastic bag. Add cubed beef and seal bag. Lay flat in the refrigerator for a minimum of 4 hours, turning occasionally.
• Remove beef from the marinade and pat dry with paper towels.
• Pour vegetable broth into a fondue pot and heat to 225 degrees F (105 degrees C). Add wine and green onions to the simmering broth. Use fondue forks to dip beef cubes into the broth until cooked, 1 to 2 minutes per forkful.

SWEET & SPICY MEATBALL FONDUE

Steps:

• Tear the bread into pieces and place in a small mixing bowl along with the milk; set aside.
• In a small skillet over medium heat, melt the butter.
• Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
• Combine the bread and milk mixture, ground chuck, pork, egg yolks, salt and black pepper to taste, allspice, nutmeg, and onions.
• Blend mixture well, but don't overwork, as the result will be a dense meatball.
• 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.
• Once all of the meatballs are cooked, combine the chili sauce and the red pepper jelly in a pot and heat just to the boiling point.
• Carefully add the meatballs and heat gently.
• Remove from heat and carefully pour into a fondue pot and serve following the manufacturer's directions.

BEEF AND BEER FONDUE

Steps:

• Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.
• Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
• Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.