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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Surprise Meatball Fondue

1 1/2 pounds lean ground beef
1 tablespoon finely chopped onion
1/2 cup fresh whole-wheat bread crumbs
4 ounces Cheddar cheese, diced

Barbecue Sauce:
1 tablespoon tomato paste
1 tablespoon red-wine vinegar
2 tablespoons honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1 1/4 cups chicken broth
2 teaspoons cornstarch
1/2 cup orange juice

In a bowl, mix ground beef, onion and bread crumbs. Add salt and pepper to taste. Shape meat mixture into 36 even-sized balls. Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well.

To make the barbecue sauce, put tomato paste, vinegar, honey, dry mustard, Worcestershire sauce and broth in a small saucepan and simmer 10 minutes. Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute.

General fondue directions: Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees. Then, carefully transfer the pot to the burner on the table. If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary. At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste. (We cooked the meatballs about 3 to 4 minutes.)

Makes 4 to 6 servings.

"The Book of Fondues"
by Lorna Rhodes

Sunday, February 04, 2001



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