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3/4 lb Extra lean ground beef
1/4 lb Lean ground pork
2 tb Light brown sugar
2 tb Marmalade; any large bits minced
2 tb Finely chopped onion
2 tb Chopped parsley
1 ts Dry mustard
1/2 ts Savory
3/4 ts Salt
1/4 ts Pepper
1 c Cracker crumbs
2 Eggs; slightly beaten
1/2 lb Processed cheese spread
2 tb Margarine
1 c Sour cream
1/4 ts Tarragon

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.

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