|Lean ground beef||1 Pound|
|Ground pork||1⁄2 Pound|
|Onion||1 Small, finley minced|
|Milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Dry bread crumbs||1 Cup (16 tbs)|
|Ground allspice||1⁄4 Teaspoon|
|Soy sauce||2 Teaspoon|
In large mixing bowl, combine ingredients and blend well.
Form into small balls, about 1 inch in diameter.
Arrange half the meatballs in a single layer in a microproof baking dish.
Cook, uncovered, on 90 (saute) 5 to 6 minutes.
Place in chafing dish to keep hot.
Cook remaining meatballs and add to chafing dish.
Use toothpicks to spear meatballs and dunk in Curry Dipper.
These may be prepared in advance and reheated just before serving on HI (max. power) 2 to 3 minutes.
Serving size: Complete recipe
Calories 1780 Calories from Fat 890
% Daily Value*
Total Fat 99 g152.8%
Saturated Fat 38.3 g191.5%
Trans Fat 0 g
Cholesterol 657.4 mg219.1%
Sodium 3451.9 mg143.8%
Total Carbohydrates 62 g20.5%
Dietary Fiber 4.7 g18.9%
Sugars 20.8 g
Protein 153 g305.3%
Vitamin A 10% Vitamin C 18.6%
Calcium 44.5% Iron 77.5%
*Based on a 2000 Calorie diet