Yield: 8 Servings
|1½ pounds||Lean ground beef|
|½ pounds||Ground pork|
|½ cup||Fine bread crumbs|
|¼ cup||Finely chopped onion|
|½ cup||Minced parsley|
|1 can||Pitted Dark Cherries; (1 6 Ounce)|
|¼ teaspoon||Ground ginger|
|¼ teaspoon||Ground cloves|
|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