Yield: 8 Servings
Measure | Ingredient |
---|---|
¾ pounds | Extra lean ground beef |
¼ pounds | Lean ground pork |
2 tablespoons | Light brown sugar |
2 tablespoons | Marmalade; any large bits minced |
2 tablespoons | Finely chopped onion |
2 tablespoons | Chopped parsley |
1 teaspoon | Dry mustard |
½ teaspoon | Savory |
¾ teaspoon | Salt |
¼ teaspoon | Pepper |
1 cup | Cracker crumbs |
2 \N | Eggs; slightly beaten |
½ pounds | Processed cheese spread |
2 tablespoons | Margarine |
1 cup | Sour cream |
¼ teaspoon | Tarragon |
Combine beef, pork, 1 tbsp sugar, marmalade, onion, parsley, mustard, savory, salt, pepper, crumbs and eggs; mix lightly until well blended. Cut half of the cheese into 24 cubes. Insert a cube of cheese into the center of a tablespoonful of meat mixture. Form into a ball, enclosing cheese completely. Repeat until all cubes and meat mixture are used. Heat margarine in a large skillet; cook meatballs slowly until well browned.
Melt remaining half of cheese in the top of a double boiler; gradually blend in sour cream and remaining tbsp of brown sugar. Stir in tarragon.
Pour over drained meatballs; cover and cook over low heat just until heated. Makes 8 servings.
Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972.
Formatted by Mardi Desjardins, March 17, 1998 Recipe by: Loyta Wooding
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 26, 1998