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.