Bourguignonne Fondue – Beef Meatballs

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.

Beef Meatballs

15 ml (1 tbsp) Vegetable oil
1 Bacon slice, finely chopped
5 ml (1 tsp) Fresh thyme, finely chopped
15 ml (1 tbsp) Onion, finely chopped
15 ml (1 tbsp) Celery, finely chopped
1 Egg
45 ml (3 tbsp) 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 into 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!

wired spoons to pick up meatballs

There are special wire mesh spoons that should be used when having meatball fondues. They could look like the nets shown on the right or smaller versions of this stainless steel strainer, which can be found in most Asian grocery stores.

If you can’t find the right meshed spoons, you can carefully use a stainless steel slotted spoon that can resist high temperatures. Using forks would result in meatballs falling apart.

Make sure to prepare at least three meatball dips to go with your bourguignonne fondue.

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