To taste a real cheese explosion use good quality aged cheddar.
Meatballs of cheddar explosion
- Serving 36 boulettes moyennes
- Preparation 30 min
- Cooking 25-30 min
|1||medium onion, finely chopped|
|3||large garlic cloves, minced|
|1/2||green bell pepper, trimmed and finely chopped|
|1,14 kg (2,5 lb)||ground beef, lean|
|36 cubes||Extra sharp Cheddar or L’Ancêtre 3 or 4 year aged cheddar – 1,25 cm (1/2 inches)|
|80 ml (1/3 cup)||plain yogurt, or 10% cream or sour cream|
|125 ml (1/2 cup)||bread crumbs|
|30 ml (2 tbsp)||dried onion flakes|
|30 ml (2 tbsp)||Worcestershire sauce|
|5 ml (1 tsp)||ground pepper|
|5 ml (1 tsp)||Salt|
|10 ml (2 tsp)||Herbes de Provence|
|5 ml (1 tsp)||turmeric|
- Preheat oven to 190 °C (375 °F).
- Place all ingredients in a large bowl, except the cheese cubes, spices, steak and oil. Add cayenne pepper. Mix well with hands.
- Shape the mixture into 36 meatballs by inserting into each a cube of cheddar cheese. Make sure the cheese cubes are sealed into the balls.
- Place meatballs on a large baking sheet covered with a sheet of oiled aluminum foil. Season generously with steak spice, then spray with oil.
- Bake the meatballs in the oven about 25-30 minutes or until meat is well done.
- Remove from oven and serve immediately as canapés, appetizers with mixed greens or garnish pasta, sandwiches or even pizza.
- Refrigerate unused portions in airtight container.
Advance Preparation : 3 days
To accompany your recipe
This recipe goes perfectly with an Aromatic and supple wine.
Discover the best pairings for the Meatballs of cheddar explosion on the SAQ website!
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