| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meat, Beef, To post |
8 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Extra lean ground beef |
| 1/4 |
lb |
Lean ground pork |
| 2 |
tb |
Light brown sugar |
| 2 |
tb |
Marmalade; any large bits minced |
| 2 |
tb |
Finely chopped onion |
| 2 |
tb |
Chopped parsley |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Savory |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Cracker crumbs |
| 2 |
|
Eggs; slightly beaten |
| 1/2 |
lb |
Processed cheese spread |
| 2 |
tb |
Margarine |
| 1 |
c |
Sour cream |
| 1/4 |
ts |
Tarragon |
INSTRUCTIONS
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@mb.sympatico.ca>
on Mar 26, 1998
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