Fondue Meatballs
Author: Food Musings
Recipe type: Entree
- 1 T canola oil
- 2 garlic cloves, finely chopped
- ¼ c tomato, diced
- 1 t basil, finely chopped
- 1 T parsley, finely chopped
- 1 egg
- 1 lb ground chicken
- ½ lb camembert cheese, thinly diced
- salt and pepper to taste
- Warm the canola oil in a pan and add the garlic, tomato, basil and parsley.
- Cook these ingredients for about three minutes then turn off the heat and let cool.
- In a separate bowl, beat the egg and mix the ground meat and the contents of the pan.
- Add salt and pepper to taste.
- Using a piece of cheese as the center, shape the ground veal mixture into balls.
- Keep the meatballs refrigerated until fondue time.
- Let your meatball cook into the hot oil for a few minutes.
- Note: if you use ground chicke thigh, meat with still remain pinkish even when fully cooked.
- Once cooked, remove from the oil and let cool for a few minutes.
Recipe by Food Musings at http://foodmusings.ca/food-celebrations/our-annual-fondue/
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