Mushroom Meatballs with Swiss Cheese Fondue
Mushroom Meatballs with Swiss Cheese Fondue
Mushroom Meatballs with Swiss Cheese Fondue
Mushroom Meatballs with Swiss Cheese Fondue

Mushroom Meatballs with Swiss Cheese Fondue

David Venable

Inspired by Skip's Kitchen in Carmichael, CA, this mushroom and Swiss combination is a flavorful blend. Plus, it's fun to dip and eat!

Meatballs

  • 4 oz cremini mushrooms
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1/4 cup yellow onion, minced
  • 1/2 Tbsp garlic, minced
  • 1 lb 80/20 ground beef
  • 1/2 cup plain breadcrumbs
  • 1 egg, lightly beaten
  • 1 Tbsp Worcestershire sauce
  • 1/3 cup milk
  • 1 (.75-oz) pkg mushroom gravy mix
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbsp fresh parsley, chopped

Directions

To prepare the meatballs, start by preheating the oven to 350°F.
In a food processor, pulse the cremini mushrooms until finely chopped.
Heat the olive oil and butter in a large skillet over medium-high heat. Add the onion and sauté for 3–4 minutes until translucent, stirring frequently. Put in the garlic and mushrooms and cook for 2–3 minutes, until the mushrooms are soft. Remove the skillet from the heat and let cool.
In a large mixing bowl, add the ground beef, breadcrumbs, egg, Worcestershire sauce, milk, mushroom gravy mix, salt, pepper, parsley, and cooled mushroom-onion mixture. Gently mix together until all of the ingredients are combined.
Line a baking sheet with parchment paper. With a 1 Tbsp or 1” scoop, measure out the meatballs and place them on the prepared baking sheet. Bake in the oven for 15–20 minutes until cooked through.
To prepare the fondue and serve, toss together the cheeses, cornstarch, dried mustard, salt, and thyme in a large mixing bowl. Set aside.
Rub a small saucepot or fondue pot with the clove of garlic, then discard. Pour in the beer and Worcestershire sauce, then bring it to a simmer. Gradually whisk the cheese mixture into the saucepot or fondue pot to melt. Keep the fondue over low heat to maintain the melted consistency.
Serve with the meatballs and other suggested dippers, if desired.

Swiss Cheese Fondue

  • 8 oz Swiss cheese, freshly grated
  • 8 oz white cheddar cheese, freshly grated
  • 3 Tbsp cornstarch
  • 1 tsp dried mustard
  • 1/2 tsp salt
  • 1/4 tsp fresh thyme, chopped
  • 1 garlic clove
  • 12 oz beer, preferably ale or lager
  • 1 tsp Worcestershire sauce
  • Cubed crusty bread, sliced apples, broccoli, or cauliflower, for serving (optional)

Cook's Notes

If you make the fondue in a saucepot, keep it warm over a double boiler or small slow cooker on low heat.

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