| 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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