| 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.
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!
© Société des alcools du Québec
