- Course Hors D'oeuvres & Appetizers
- Prep. Time 30 mins
- Cooking Time 20 mins
- Yields 8 servings
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!
The natural orange colouring in Cheddar comes from annatto.
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.
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons