• 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
  Tangy Sauce
  
• 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 corn flour
• juice of 1 orange

Mix together beef onion and breadcrumbs.

Season meat mixture with salt and pepper and divide into 30 balls. Flatten each ball out

Place a piece of cheese in center then mould meat around cheese sealing it well to enclose cheese completely.

To make the tangy sauce put tomato puree (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

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