|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.