LOCATION: Recipes >> Dips >> Fondue 31
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Fondue 31
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CHEESY MEATBALL FONDUE
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)
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