Cheesy Meatball Fondue

1 1/2 pounds lean ground beef
1 tablespoon finely chopped onion
1/2 cup fresh breadcrumbs
Salt and pepper
4 ounces Cheddar cheese, diced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1 1/4 cups chicken stock
2 teaspoons flour
Juice of 1 orange

Mix together beef, onion and breadcrumbs. Season meat mixture with salt and pepper and divide into 30 balls. Flatten each ball out. Place a piece of cheese in center then mold meat around cheese, sealing it well to enclose cheese completely.

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

Blend flour smoothly with orange juice then stir into the sauce and simmer for 1 minute, stirring constantly.

Serve with the meatballs cooked in the hot oil.