CHEESE-STUFFED MEATBALLS

1 1/2 pounds lean ground beef
1 small garlic clove minced with 1 1/2 tsp. salt
1 large egg, lightly beaten
1/2 cup dry bread crumbs
1/3 cup milk
1/4 pound bleu or cheddar cheese, cut in (30) 1/2-inch pieces
flour
1/4 cup butter (1/2 stick)
1 cup dry red wine

Combine meat, garlic, egg, breadcrumbs and milk. Form meatballs around cubes of cheese. Roll lightly in flour, shaking off excess.

Melt butter in 10-inch skillet. Add meatballs and saute, turning frequently, until well browned. Drain off fat.

Add wine and simmer, covered, about 10 minutes.

Makes 30 (1-inch) balls
Source: Bon Appetit magazine, March 1978