SWEET N SOUR MEATBALLS

1 1/2 pound ground beef
1/2 cup fresh bread crumbs
1 tablespoon finely chopped onion
salt and ground black pepper (to taste)
4 ounces Cheddar cheese, diced
FOR THE BARBECUE SAUCE:
1 1/4 cup chicken broth
2 tablespoons honey
1 tablespoon red-wine vinegar
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
2 teaspoons cornstarch
1/2 cup orange juice
vegetable oil (for deep frying)

In a bowl, mix ground beef, bread crumbs, and onion. Add salt and pepper to taste. Shape meat mixture into 36 even-sized balls. Flatten each ball slightly, place a piece of cheese in the middle and mold the meat around it, sealing well.

TO MAKE THE BARBECUE SAUCE:
Put broth, honey, vinegar, tomato paste, Worcestershire sauce, and dry mustard in a small saucepan and simmer 10 minutes. Blend cornstarch with orange juice, stir into sauce, and simmer 1 minute.

GENERAL FONDUE DIRECTIONS:
Fill the pot a third full of vegetable oil and heat on the stove until it reaches 375 degrees F. Then, carefully transfer the pot to the burner on the table. If too much food is added to the oil, the temperature will drop, so reheating on the stove will be necessary.

At the table each person spears a piece of meat, fish or vegetable with a fondue fork and places it in the oil until cooked to their taste. (We cooked the meatballs about 3 to 4 minutes.)

Makes 4 to 6 servings
Source: The Book of Fondues by Lorna Rhodes

May be served with dipping sauce(s).