Cheddar Stuffed Meatballs With Rosemary
- Course Hors D'oeuvres & Appetizers
- Prep. Time 30 mins
- Cooking Time 20 mins
- Yields 8 servings
Preparation
What You Need
Sauce:
Meatballs:
Instructions
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 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 8-10 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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 204 CaloriesProtein: 17 g
Carbohydrate: 9 g
Fat: 11 g
Fibre: 0.6 g
Sodium: 208 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
14 %
/
158
mg
Vitamin B12:
50 %
Zinc:
31 %
Selenium:
21 %
Phosphorus:
21 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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Brandice
December 21st, 2011
Intelligence and simplicity - easy to undesrtnad how you think.
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lori herrington
December 19th, 2011
try these with an orange or pineapple glaze
