Pork Balls In Cheese Dip Recipe
Ingredients
| Camembert cheese/Liederkranz | 2 Ounce, chilled | |
| Butter/Margarine | 2 Tablespoon | |
| 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) | |
| Eggs | 2 | |
| 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 |
Nutrition Facts
Serving size: Complete recipe
Calories 1687 Calories from Fat 729
% Daily Value*
Total Fat 84 g129.6%
Saturated Fat 41.2 g205.8%
Trans Fat 0 g
Cholesterol 933 mg311%
Sodium 8989.2 mg374.6%
Total Carbohydrates 65 g21.7%
Dietary Fiber 2.2 g9%
Sugars 7.8 g
Protein 160 g319.4%
Vitamin A 35.9% Vitamin C 8.3%
Calcium 42.3% Iron 36.8%
*Based on a 2000 Calorie diet
Directions
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 500° 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.
Chef
