1 1/2 lb lean minced beef
1 tablespoon finely chopped onion
1 oz / 1/2 cup fresh wholemeal breadcrumbs
salt and pepper
4 oz Cheddar cheese diced
1 tablespoon tomato puree
1 tablespoon red wine vinegar
2 tablespoon honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
10 fl oz / 1 1/4 cups chicken stock
2 teaspoons cornflour
juice of 1 orange
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 well to enclose cheese completely.
To make the tangy sauce put tomato 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 and simmer for 1 minute stirring
all the time.
Serve with the meatballs cooked in the hot oil.
(Serves
4)