- 2 pounds [1 kg] lean ground beef
- 1/2 cup [125 mL] finely chopped onion
- 1 1/2 cups [375 mL] bread cubes [crusts removed]
- 1 teaspoon [5 mL] salt
- 1/8 teaspoon [0.5 mL] pepper
- 1 egg
- 1/4 cup [60 mL] tomato juice
- 2 cups [500 mL] oil
- Dipping sauces, to taste
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- Into a large bowl, mix together ground beef, chopped onion, bread cubes, salt, pepper, egg and tomato juice.
- Shape into firm 1-inch [2.5-cm] balls [approximately 60].
- Refrigerate.
- Heat oil to 375°F [190°C], into a metal fondue pot.
- Using long fondue forks, dip meatballs into hot oil to desired doneness [approximately 2 minutes, medium; 2 1/2 minutes, well done].
- Dip meatballs into any desired sauce.
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