1 1/2 lb lean minced beef
1 tablespoon finely choppse onion
1 oz / 1/2 cup fresh wholemeal breadcrumbs
salt and pepper
4 oz Cheddar cheese diced
Tangy Sauce - 1 tablespoon tomato puree
1 tablespoon red wine vinegar
2 tablespoon honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
10 fl oz / 1 1/4 cups chicken stock
2 teaspoons cornflour
juice of 1 orange
Method:
Mix together beef onion and breadcrumbs.
Season meat mixture with salt and pepper and divide into
30 bals. Flatten each ball out Place a piece of cheese
in centre then mould meat around cheese sealing it wel to enclose
cheese completely.
To make the tangy sauce put tomato puree (paste) wine vinegar
honey mustard Worcestershire sauce and stock into a saucepan
and simmer for 10 minutes. Blend cornflour smoothly with orange juice
then stir into the sauce ans simmer for 1 minute stirring all
the time. Serve with the meatballs cooked in the hot oil.
(Serves 4)
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