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"From Sandi's Recipe File"

Recipe Source: Fondues from The Betty Crocker Recipe Card Library Beef & Veal Recipe File Serving Size: Makes 6 dozen meatballs Have this recipe emailed to you!

Mini Meatballs Amount Ingredient 1 pound ground beef 1/2 cup dry bread crumbs 1/4 cup milk 1 egg 1 tablespoon instant minced onion 1 teaspoon parsley flakes 1 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/8 teaspoon pepper Sweet and Sour Sauce:   1/4 cup chili sauce 1/4 cup grape or plum jelly Honey-Soy Sauce:   1/2 cup soy sauce 1/4 cup honey 1/2 teaspoon monosodium glutamate 1/2 teaspoon ginger Sauce O' Gold:   1/4 cup prepared mustard 1/4 cup honey 1/2 teaspoon salt 1/4 teaspoon rosemary leaves 1/8 teaspoon pepper

Preparation Instructions:

Mix all ingredients except sauces. Shape mixture by rounded teaspoonfuls into 3/4 inch balls. Prepare sauces. Cover meatballs and sauces; refrigerate. Remove from refrigerator about 15 minutes before serving.

In metal fondue pot, heat salad oil (2 inches) to 375 degrees; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil.

Spear meatballs with fondue forks and place in hot oil. Cook until crusty on outside, juicy inside. Dip into sauces. 6 dozen meatballs.

Sweet and Sour Sauce: In small saucepan, heat chili sauce and grape or plum jelly, stirring constantly, until jelly melts. 1/2 cup.

Honey-Soy Sauce: Mix soy sauce, honey, monosodium glutamate and ginger. 3/4 cup.

Sauce O' Gold: Mix mustard, honey, salt, rosemary leaves and pepper. 1/2 cup.

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