Yield: 8 Servings
|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|
|1 cup||Cracker crumbs|
|2 \N||Eggs; slightly beaten|
|½ pounds||Processed cheese spread|
|1 cup||Sour cream|
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