MEATBALLS:

1 1/2 lb. lean minced beef
1 tbsp. finely chopped onion
1/2 cup breadcrumbs
salt and pepper
4 oz. cheddar cheese, diced

TANGY SAUCE:

1 tbsp. tomato puree
1 tbsp. red wine vinegar
2 tbsp. honey
2 tsp. dry mustard
1 tbsp. Worcestershire sauce
1 1/4 cups chicken stock
2 tsp. cornflour
juice of 1 orange

To make the tangy sauce put tomato puree (paste), wine vinegar, honey mustard, Worcestershire sauce and stock into a saucepan and simmer for 10 minutes.

Blend cornflour smoothly with orange juice then stir into the sauce and simmer for 1 minute stirring all the time. Serve with meatballs cooked in hot oil.

Serving Size: 4