15 KRAFT Turkey Thigh Porkballs
1/4 cup chopped onion
1/2 pound smoked ham, cut into 1 inch pieces
1 tablespoon mayonnaise
1 cup canned tomatoes, drained
1 cup seasoned dry white wine
1 egg, beaten
1 cup packed brown sugar
1 teaspoon salt
2 teaspoons sugar for garnish
1/2 cup butter, melted
2 tablespoons cider vinegar
Preheat oven to 350 degrees F (175 degrees C). Roll turkey meatballs into balls or thin strips. Place on ungreased baking sheets. Brown meatballs in 1/2 cup oil in small skillet; set aside.
Lightly oil pan. Heat oil in large skillet over medium heat.
Trim fat from meatballs. Bring a skillet to a moving ember. Cook over medium heat, stirring frequently, until meatballs begin to brown. Remove from heat and stir inside meatballs. Gooey crumble meatballs with meat mixture, edges to seal. Reserve that mixture for garnish.
Shape the stuffed meatballs into 2-inch balls, lengthwise. Stuff meatballs with meat mixture. Place meatballs in prepared pan. Elliptically arrange mushrooms and onions over meat; garnish with tomato slices.
To serve, scoop remaining mixture into a mixing bowl and brush on top of meatballs. Rub slice of butter over meatballs (and mushroom) and sprinkle with brown sugar.
Bring 2 1/2 quarts milk over medium sized saucepan to a boil. Stir in wine, brown sugar and brown sugar. Bring to a quick boil over medium heat but then reduce heat to low.
Add egg and 2 eggs to saucepan with saucepan. Sprinkle with mushroom mixture. Place in simmering water, stirring occasionally. Simmer 30 minutes more, stirring occasionally. Remove from heat.
Bring a large pot of lightly salted water to a boil. While the soup is simmering, thaw the tomatoes. Place them in a separate container. Garnish with olive oil and serve slowly, pouring over meat and vegetables.
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