Title: Cheese hideaways
 Categories: Meat, Beef, To post
      Yield: 8 Servings
 
    3/4 lb Extra lean ground beef
    1/4 lb Lean ground pork
      2 tb Light brown sugar
      2 tb Marmalade; any large bits
           -minced
      2 tb Finely chopped onion
      2 tb Chopped parsley
      1 ts Dry mustard
    1/2 ts Savory
    3/4 ts Salt
    1/4 ts Pepper
      1 c  Cracker crumbs
      2    Eggs; slightly beaten
    1/2 lb Processed cheese spread
      2 tb Margarine
      1 c  Sour cream
    1/4 ts Tarragon
 
  Combine beef, pork, 1 tbsp sugar, marmalade, onion, parsley, mustard,
  savory, salt, pepper, crumbs and eggs; mix lightly until well
  blended. Cut half of the cheese into 24 cubes. Insert a cube of
  cheese into the center of a tablespoonful of meat mixture. Form into
  a ball, enclosing cheese completely. Repeat until all cubes and meat
  mixture are used. Heat margarine in a large skillet; cook meatballs
  slowly until well browned. Melt remaining half of cheese in the top
  of a double boiler; gradually blend in sour cream and remaining tbsp
  of brown sugar. Stir in tarragon. Pour over drained meatballs; cover
  and cook over low heat just until heated. Makes 8 servings.