Mexican Meatball Fondue |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb/500 g lean ground beef | 1 cup/250 ml dry breadcrumbs | 1/3 cup/75 ml prepared chili sauce |
| 1 egg, beaten | 1 clove garlic, minced | 2 tbsp/25 ml finely minced cilantro |
| 1 tsp/5 ml dried onion flakes | 1/8 tsp/0.5 ml cayenne | salt and freshly ground black pepper to taste |
| oil for fondue | ||
| 1 | In large bowl, combine beef, breadcrumbs, chili sauce, egg, garlic, cilantro, onion flakes, cayenne, salt and pepper. Mix well. Using your hands, form into 40 meatballs, each about 1 inch (2.5cm) in diameter. |
| 2 | Place on wax paper lined cookie sheet or platter and serve immediately or refrigerate until just before required. If refrigerated, place on counter for 15 minutes and bring to room temperature before fonduing. |
| 3 | In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full. |
| 4 | Spear meatball on fondue fork and fondue about 4 minutes or until cooked through and no longer pink inside. |