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Categories:Viewed: 42 - Published at: 3 years ago
Ingredients
- 1 lb. lean ground beef
- 1/2 lb. ground pork
- 1 small onion, finely minced
- 1 c. milk
- 1 egg, lightly beaten
- 1 c. dry bread crumbs
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground allspice
- 2 tsp. soy sauce
Method
- 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. Serve hot.
- Use toothpicks to spear meatballs and dunk in Curry Dipper.
- These may be prepared in advance and reheated just before serving on High (Maximum power) 2 to 3 minutes.
- Makes about 60 meatballs.
