Meatballs jubilee

Yield: 8 Servings

Measure Ingredient
1½ pounds Lean ground beef
½ pounds Ground pork
2 \N 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

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