Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  lean minced beef
  1         tablespoon  finely choppse onion
  1              ounce  fresh wholemeal breadcrumbs
                        salt and pepper
  4             ounces  cheddar cheese diced
                        ***TANGY SAUCE***
  1         tablespoon  tomato puree
  1         tablespoon  red wine vinegar
  2        tablespoons  honey
  2          teaspoons  dry mustard
  1         tablespoon  worcestershire sauce
  10      fluid ounces  / 1 1/4 cups chicken stock
  2          teaspoons  cornflour
  1                     orange juice of

Preparation:

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 wel 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 ans simmer for 1 minute stirring all the time. Serve with the meatballs cooked in the hot oil.

Nutritional Information:

163 Calories (kcal); 1g Total Fat; (4% calories from fat); 2g Protein; 41g Carbohydrate; 0mg Cholesterol; 211mg Sodium