Cheesy Meatball Fondue |
Course : Fondues
Serves: 4 |
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Ingredients:
1 1/2 pounds lean minced beef |
1 tablespoon finely choppse onion |
1 ounce fresh wholemeal breadcrumbs |
1 teaspoon salt and pepper |
4 ounces cheddar cheese diced |
---TANGY SAUCE--- |
1 tablespoon tomato puree |
1 tablespoon red wine vinegar |
2 tablespoons honey |
2 teaspoons dry mustard |
1 tablespoon worcestershire sauce |
10 ounces chicken stock |
2 teaspoons cornflour |
1 Cup orange juice of |
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Preparation / Directions:
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.
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Nutritional Information:
163 Calories (kcal); 1g Total Fat; (4% calories from fat); 2g Protein; 41g Carbohydrate; 0mg Cholesterol; 211mg Sodium |
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