| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meat, Microwave | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lean ground beef |
| 1/2 | lb | Ground pork |
| 2 | Eggs; beaten | |
| 1/4 | c | Milk |
| 1/2 | c | Fine bread crumbs |
| 1/4 | c | Finely chopped onion |
| 1/2 | c | Minced parsley |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | cn | Pitted Dark Cherries; (1 6 Ounce) |
| 1 | tb | Cornstarch |
| 2 | ts | Sugar |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Cinnamon |
| 1 | tb | White vinegar |
| 1 | tb | Lemon juice |
INSTRUCTIONS
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@keyway.net Posted to recipelu-digest Volume 01 Number 212 by "Diane Geary" <diane@keyway.net> on Nov 7, 1997
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