Fondue Meatballs
Author: 
Recipe type: Entree
 
Original recipecalled for ground veal.
Ingredients
  • 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
Instructions
  1. Warm the canola oil in a pan and add the garlic, tomato, basil and parsley.
  2. Cook these ingredients for about three minutes then turn off the heat and let cool.
  3. In a separate bowl, beat the egg and mix the ground meat and the contents of the pan.
  4. Add salt and pepper to taste.
  5. Using a piece of cheese as the center, shape the ground veal mixture into balls.
  6. Keep the meatballs refrigerated until fondue time.
  7. Let your meatball cook into the hot oil for a few minutes.
  8. Note: if you use ground chicke thigh, meat with still remain pinkish even when fully cooked.
  9. 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/