| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Fondues, Ground beef, To post, Parties |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1 |
tb |
Finely choppse onion |
| 1/2 |
c |
Fresh bread crumbs |
|
|
Salt and pepper to taste |
| 4 |
oz |
Cheddar cheese; diced |
| 1 |
tb |
Tomato paste |
| 1 |
tb |
Red wine vinegar |
| 2 |
tb |
Honey |
| 2 |
ts |
Dry mustard |
| 1 |
tb |
Worcestershire sauce |
| 1 1/4 |
c |
Chicken stock |
| 2 |
ts |
Cornflour |
| 1 |
|
Orange; juice of |
INSTRUCTIONS
SAUCE
1. Mix together beef onion and breadcrumbs. 2. Season meat mixture with
salt and pepper and divide into 30 balls. 3. Flatten each ball, and place a
piece of cheese in centre then mould meat around cheese sealing it well to
enclose cheese completely.
1. To make the tangy sauce combine tomato paste, wine, vinegar, honey
mustard, Worcestershire sauce and stock into a saucepan and simmer for 10
minutes. 2. Blend cornflour smoothly with orange juice then stir into the
sauce ans simmer for 1 minute stirring all the time. 3. Serve with the
meatballs cooked in the hot oil.
Formatted and Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 173 by RecipeLu
<recipelu@geocities.com> on Oct 28, 1997
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