Fromagerie l'Ancêtre Meatballs of cheddar explosion

1	medium onion, finely chopped
3	large garlic cloves, minced
1	large egg
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 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
Pinches	Cayenne pepper
	Steak Spice
	Oil spray

To taste a real cheese explosion use good quality aged cheddar.

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

This recipe goes perfectly with an Aromatic and supple wine.

Discover the best pairings for the Meatballs of cheddar explosion on the SAQ website!

Main course

Dessert

Appetizer