Yield: 4 Servings
|1½ pounds||Lean minced beef|
|1 tablespoon||Finely choppse onion|
|½ cup||Fresh wholemeal breadcrumbs|
|Salt and pepper|
|4 ounces||Cheddar cheese; diced|
|1 tablespoon||Tomato puree|
|1 tablespoon||Red wine vinegar|
|2 teaspoons||Dry mustard|
|1 tablespoon||Worcestershire sauce|
|1¼ cup||Chicken stock|
|1||Orange; juice of|
From: sharon@... (Sharon Curtis) (COLLECTION) Date: Wed, 20 Oct 1993 11:20:55 GMT Mix together beef onion and breadcrumbs. Season meat mixture with salt and pepper and divide into 30 bals. Flatten each ball out Place a piece of cheese in centre then mould meat around cheese sealing it wel to enclose cheese completely.
To make the tangy sauce put tomato puree (paste) wine vinegar honey mustard Worcestershire sauce and stock into a saucepan and simmer for 10 minutes.
Blend cornflour smoothly with orange juice then stir into the sauce ans simmer for 1 minute stirring all the time. Serve with the meatballs cooked in the hot oil. (Serves 4)
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