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Cheese: Cheesy Meatball Fondue

Source of Recipe

Sharon Curtis


List of Ingredients

1 1/2 lb lean minced beef (hamburger)
1 tablespoon finely chopped 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 cornstarch
juice of 1 orange



Recipe

Mix together beef, onion and breadcrumbs.
Season meat mixture with salt and pepper and divide into
30 balls. Flatten each ball out. Place a piece of cheese
in center then mold meat around cheese sealing it well to enclose cheese completely.

To make the tangy sauce put tomato puree (paste)red wine vinegar, honey mustard, Worcestershire sauce and stock into a saucepan and simmer for 10 minutes. Blend cornstarch 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