Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds lean minced beef

  2. 1 tablespoon finely choppse onion

  3. 1 ounce fresh wholemeal breadcrumbs salt and pepper

  4. 4 ounces cheddar cheese diced **TANGY SAUCE**

  5. 1 tablespoon tomato puree

  6. 1 tablespoon red wine vinegar

  7. 2 tablespoons honey

  8. 2 teaspoons dry mustard

  9. 1 tablespoon worcestershire sauce

  10. 10 fluid ounces / 1 1/4 cups chicken stock

  11. 2 teaspoons cornflour

  12. 1 orange juice of

Instructions Jump to Ingredients ↑

  1. Preparation : 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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