Cheddar Stuffed Meatballs with Rosemary
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Cheddar Stuffed Meatballs with Rosemary
- Preparation time: 30 mins
- Total time : 50 mins
Ingredients
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 to 10 minutes.
Puree 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 cheese with the meat mixture; cheese should be entirely coated.
Arrange meatballs on a baking sheet lined with parchment paper and place on top oven rack; cook 8 to 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.
Makes 8 servings.
In a small skillet, bring cranberry juice and fruit to a boil along with maple syrup. Cook 8 to 10 minutes.
Puree 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 cheese with the meat mixture; cheese should be entirely coated.
Arrange meatballs on a baking sheet lined with parchment paper and place on top oven rack; cook 8 to 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.
Makes 8 servings.
Source : Dairy Farmers of Canada
- Keywords : Appetizers; Bake; Cheddar cheese; Veal; Maple syrup; Cranberries;
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