Cheddar Stuffed Meatballs with Rosemary

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
cheddar stuffed meatballs with rosemary
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!

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

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.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 204 Calories
Protein: 17 g
Carbohydrate: 9 g
Fat: 11 g
Fibre: 0.6 g
Sodium: 208 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 14 % / 158 mg
Vitamin B12: 50 %
Zinc: 31 %
Selenium: 21 %
Phosphorus: 21 %