Pork Balls In Cheese Dip
|Camembert cheese/Liederkranz||2 Ounce, chilled|
|Coarsely chopped onion||1⁄4 Cup (4 tbs)|
|Boneless fully cooked ham||1 Pound, ground|
|Boneless lean pork||1⁄2 Pound|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||2 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken seasoned stock/1 chicken bouillon cube||1 Teaspoon|
Using a paring knife, scrape and discard the thin outside crust from the cheese; set cheese aside.
In a small saucepan over medium-high heat, melt the butter; add the onion and saute until golden (about 4 minutes).
Remove from heat and, with a slotted spoon, transfer onions to a bowl; reserve butter in pan.
Add to the onions the ham, pork, milk, bread crumbs, and eggs.
Mix together with your hands until blended.
Shape into 1-inch balls and set about 1 inch apart on greased, rimmed baking pans.
Bake in a 500Â° oven, turning if needed to brown well on all sides (about 7 to 10 minutes).
Spoon into a small serving bowl and keep warm while you make sauce.
Stir the flour into reserved butter; stir over medium-high heat until bubbly.
Remove from heat and gradually stir in water and wine.
Add chicken stock base and cook, stirring, until the mixture boils and thickens; remove from heat.
Add cheese (cut in small pieces) and stir until it melts.
Pour into another serving bowl and keep warm with the meatballs.
Serving size: Complete recipe
Calories 2416 Calories from Fat 1288
% Daily Value*
Total Fat 144 g221.3%
Saturated Fat 62.4 g312.1%
Trans Fat 0 g
Cholesterol 1116.4 mg372.1%
Sodium 2340.5 mg97.5%
Total Carbohydrates 48 g16%
Dietary Fiber 2.2 g9%
Sugars 9 g
Protein 200 g401%
Vitamin A 36.8% Vitamin C 10.6%
Calcium 49.7% Iron 64%
*Based on a 2000 Calorie diet