Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lean ground beef |
| ½ pounds | Ground pork |
| 2 | Eggs; beaten |
| ¼ cup | Milk |
| ½ cup | Fine bread crumbs |
| ¼ cup | Finely chopped onion |
| ½ cup | Minced parsley |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1 can | Pitted Dark Cherries; (1 6 Ounce) |
| 1 tablespoon | Cornstarch |
| 2 teaspoons | Sugar |
| ¼ teaspoon | Ground ginger |
| ¼ teaspoon | Ground cloves |
| ¼ teaspoon | Cinnamon |
| 1 tablespoon | White vinegar |
| 1 tablespoon | Lemon juice |
Mix beef, pork, eggs, milk, bread crumbs, onion, parsley, salt and pepper.
Shape into 1 inch balls. Place meat balls in a 2 quart baking dish.
Microwave at high (1 00%) 6 minutes. Rearrange meat balls. Microwave at high (100%) until meat loses its pink color, 6 to8 minutes. Cover with plastic wrap. Place undrained cherries in blender and puree until smooth.
Combine cornstarch, sugar, ginger, cloves and cinnamon in a 2 quart casserole, or large bowl. Add pureed cherries, vinegar and lemon juice.
Microwave at high (100%) until clear and thickened, 6 to 8 minutes, stirring two or three times during cooking. Pour off cooking liquid from meat balls. Pour cherry sauce over meat balls. Cover with wax paper. W Microwave at medium high (70%) until heated through, 3 or 4 minutes. Can be used as appetizers. Makes 8 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary" <diane@...> on Nov 7, 1997