Cheese hideaways
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Extra lean ground beef |
| ¼ | pounds | Lean ground pork |
| 2 | tablespoons | Light brown sugar |
| 2 | tablespoons | Marmalade; any large bits minced |
| 2 | tablespoons | Finely chopped onion |
| 2 | tablespoons | Chopped parsley |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Savory |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Cracker crumbs |
| 2 | Eggs; slightly beaten | |
| ½ | pounds | Processed cheese spread |
| 2 | tablespoons | Margarine |
| 1 | cup | Sour cream |
| ¼ | teaspoon | Tarragon |
Directions
Combine beef, pork, 1 tbsp sugar, marmalade, onion, parsley, mustard, savory, salt, pepper, crumbs and eggs; mix lightly until well blended. Cut half of the cheese into 24 cubes. Insert a cube of cheese into the center of a tablespoonful of meat mixture. Form into a ball, enclosing cheese completely. Repeat until all cubes and meat mixture are used. Heat margarine in a large skillet; cook meatballs slowly until well browned.
Melt remaining half of cheese in the top of a double boiler; gradually blend in sour cream and remaining tbsp of brown sugar. Stir in tarragon.
Pour over drained meatballs; cover and cook over low heat just until heated. Makes 8 servings.
Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972.
Formatted by Mardi Desjardins, March 17, 1998 Recipe by: Loyta Wooding
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 26, 1998