Bourguignonne Fondue
|
| There are many variations to bourguignonne fondue or hot oil fondue. Try these beef meatballs and surprise your guests! The best oil to use for this fondue is peanut oil. This recipe makes about 30 meatballs. Don't forget to prepare some fondue dips ahead of time. |  |
| 15 ml | (1 tbs) | Vegetable oil |
| 1 | Bacon slice, finely chopped | |
| 5 ml | (1 tsp) | Fresh thyme, finely chopped |
| 15 ml | (1 tbs) | Onion, finely chopped |
| 15 ml | (1 tbs) | Celery, finely chopped |
| 1 | Egg | |
| 45 ml | (3 tbs) | Fine bread crumbs |
| 575 g | (1 1/4 lb) | Lean ground beef |
| 5 ml | (1 tsp) | Montreal steak spice |
| Salt and pepper to taste | ||
| Peanut Oil |
1. Pour the vegetable oil in a pan and cook the chopped up bacon slice.
2. Add the thyme, onion and celery and cook for about five minutes.
3. Turn off the heat and let it cool off.
4. In a separate bowl, whisk the egg and mix it with the bread crumbs and ground beef.
5. Add the cooled mixture from the pan into your bowl and mix well.
6. Add the steak spice and salt and pepper to taste.
7. Shape into balls. Keep the meatballs refrigerated until fondue time.
8. Heat the peanut oil in your fondue pot. Make sure to not fill it to more than 1/2 of its capacity.
9. Let your meatball cook into the hot oil for a few minutes.
10. Enjoy and repeat!
There are special tools that should be used when having meatball fondues. They look like metal nets. Using forks would result in the meatballs falling apart.
Make sure to prepare at least three meatball dips to go with your bourguignonne fondue.
Return to Best Fondue Homepage
