Cheddar Stuffed Meatballs with Rosemary

Name: Cheddar Stuffed Meatballs with Rosemary
Yield: 8 servings
Ingredients: Sauce; 1/2 cup (125 mL) cranberry juice; 1/2 cup (125 mL) cranberries fresh or frozen; 3 tbsp (45 mL) maple syrup; Salt and ground pepper to taste; Meatballs; 1 lb (450 g) ground lean veal; 1 egg beaten; 1 Slice of whole wheat bread crumbled; 2 tsp (10 mL) fresh rosemary chopped; 5 oz (150 g) Medium Cheddar block diced in 1/4-inch (3/4 cm) cubes

Perfect with cocktails, your guests will love these meatball hors-d’œuvres served with a fruit sauce, in this case maple-cranberry, served either hot or cold. Plus, every meatball is stuffed with a cube of melted Cheddar cheese. Superb!

Prep: 30 min
Cooking: 20 min

Yields 8 servings

Ingredients

Sauce
1/2 cup (125 mL) cranberry juice
1/2 cup (125 mL) cranberries fresh or frozen
3 tbsp (45 mL) maple syrup
Salt and ground pepper to taste
Meatballs
1 lb (450 g) ground lean veal
1 egg beaten
1 Slice of whole wheat bread crumbled
2 tsp (10 mL) fresh rosemary chopped
5 oz (150 g) Medium Cheddar block diced in 1/4-inch (3/4 cm) cubes

READY FOR REWARDS?

Preparation

Preheat oven to 450 °F (230 °C).

In a small skillet, bring cranberry juice and fruit to a boil along with maple syrup. Cook 8-10 minutes. Purée cranberries until smooth and add salt and pepper. Set aside, keeping warm or at room temperature.

In a bowl, mix veal, egg, bread crumbs and rosemary. Season generously.

Shape small meatballs by coating the diced Cheddar cheese with the meat mixture; it should be entirely coated.

Arrange meatballs on a baking sheet lined with parchment paper and place on top oven rack; cook 8-10 minutes or until golden and fully cooked. Warning: do not overcook as cheese will melt and seep away.

Serve warm, with the cranberry sauce as dip.