Title: Cheesy meatball fondue
 Categories: Appetizer
      Yield: 4 Servings
 
  1 1/2 lb Lean minced beef
      1 tb Finely choppse onion
    1/2 c  Fresh wholemeal breadcrumbs
           Salt and pepper
      4 oz Cheddar cheese; diced

MMMMM------------------------TANGY SAUCE-----------------------------
      1 tb Tomato puree
      1 tb Red wine vinegar
      2 tb Honey
      2 ts Dry mustard
      1 tb Worcestershire sauce
  1 1/4 c  Chicken stock
      2 ts Cornflour
      1    Orange; juice of
 
  From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)
  
  Date: Wed, 20 Oct 1993 11:20:55 GMT 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)
  
  REC.FOOD.RECIPES ARCHIVES
  
  /EGGS
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe