Drema's "Mini Meatball" Fondue

Drema's Mini Meatball Fondue

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Drema Bryant


These are great for get-togethers. We are meatball lovers anyway.

I have also listed my recipes for three sauces to accompany these meatballs.



★★★★★ 1 vote

yield: 6 doz mini meatballs
15 Min


  • 1 lb
    ground beef, lean
  • 1/2 c
    bread crumbs, dry
  • 1/4 c
  • 1
  • 1 Tbsp
    minced onion, dehydrated
  • 1 tsp
    parsley flakes
  • 1/2 tsp
    worcestershire sauce
  • 1 1/4 tsp
    black pepper, ground

  • 1/4 c
    chili sauce
  • 1/4 c
    grape jelly

  • 1/2 c
    soy sauce
  • 1/4 c
  • 1/2 tsp
    ginger, ground

  • 1/2 c
  • 1/2 tsp
    sea salt
  • 1/4 tsp
    rosemary leaves
  • 1/8 tsp
    black pepper, ground

How to Make Drema's "Mini Meatball" Fondue


  1. Mix all ingredients togethers except sauces.

    Shape mixture into 3/4" meatballs. Cover and refrigerate until ready for use.
  2. Prepare sauces below by mixing all ingredient for each sauce. Heat and stir constantly. Cover sauces and refrigerate these until ready for use.

    * Each of my recipe's will make about 1/2 cup so adjust your or double for a larger crowd.
  3. When ready to serve all - heat salad oil in fondue pot (about 2 inches) to about 375 degrees F. Adjust temp accordingly to maintain heat.

    Spear meatballs with fondue forks and place in hot oil. Cook until crusty on outside and juicy on inside.

    Dip into sauces below or your fave sauce.


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