Cheddar Stuffed Meatballs with Rosemary

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

1. 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.

Meatballs

1. In a bowl, mix veal, egg, bread crumbs and rosemary. Season generously.
2. Shape small meatballs by coating the diced Cheddar cheese with the meat mixture; it should be entirely coated.
3. Preheat oven to 450 °F (230 °C).
4. 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.
5. Serve warm, with the cranberry sauce as dip.