750 g lean ground beef
15 ml onion, finely chopped
125 ml breadcrumbs, fresh
– salt and pepper to taste –
115 g cheddar cheese, diced
15 ml tomato paste
15 ml red wine vinegar
30 ml honey
10 ml dry mustard
15 ml Worcestershire sauce
300 ml chicken stock
10 ml corn flour
1 orange, juice of
In a large bowl; mix together beef, onion and breadcrumbs. Season with salt and pepper.
Divide into 30 balls. Flatten each ball. Place a piece of cheese in center then mold meat around cheese sealing it well to enclose cheese completely. Set aside.
In a medium saucepan; blend tomato paste, wine vinegar, honey, mustard, Worcestershire sauce and stock. Simmer for 10 minutes.
Blend corn flour smoothly with orange juice. Stir into sauce and simmer for 1 minute stirring all the time.
Serve sauce with meatballs cooked in hot oil fondue pot.
Serves 5