Mexi Meatball Fondue

Meatball FondueI love the picture caption for this one:

Since ecstatic anticipation is sure to develop as these savory meatballs bubble vigorously, provide each diner with an extra fondue fork. One meatball can cook as another is taken out of the pot.

Do click the picture to see the full effect.

My utter dislike of chili sauce causes me to urge you to use salsa instead. These are nice served with guacamole, sour cream, and a hot salsa for dipping.

Mexi-Meatball Fondue

Combine 3/4 cup soft bread crumbs (about 1 slice), 1/4 chili sauce, 1 beaten egg, 1/2 teaspoon salt, 1/2 teaspoon instant minced onion, 1/8 teaspoon garlic powder. Add 3/4 pound of ground beef and mix thoroughly. Shape mixture into about 30 meatballs.

Pour salad oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches. Heat over range to 375 degrees. Add 1 teaspoon salt. Transfer cooker to fondue burner. Have meatballs at room temperature in serving bowl. Spear meatball with fondue fork, fry in hot oil for 1 to 2 minutes, or until desired doneness. Transfer hot meatball to dinner fork and dip in desired sauce.

From Fondue and Tabletop Cooking, 1970 


  1. That’s a whole lot of expectations riding on some meatballs and chili sauce! I love those old cookbook writers so much…this is great stuff!

  2. I have never fondued.

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