I can’t believe it’s already the beginning of January! I know it sounds cliché, but this year definitely flew by. And now that it’s almost over I have a list of resolutions that I need to complete. My first to-do: learn how to make the perfect meatballs.
Here’s a recipe I found for Cheddar Stuffed Meatballs with Rosemary that is absolutely mouth-watering. Not only is it a delicious recipe, the meatballs are made with wholesome ingredients like real Canadian Cheddar that will help you beat the winter blues.
My next to-do, finding the perfect winter Cabernet. Black Prince Winery Cabernet Franc definitely does it. Aged for 18 months in country oak, it has peppery aromas with berry fruit notes and hints of tobacco, soft tannins, and a chocolaty finish. Now I am ready to finish my year in peace, and I look forward to discovering and sharing more amazing wine and recipes with you in the new one.
1 lb (454 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 ¼” (0.75 cm) cubes
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.
Recipe developed and printed with permission from Dairygoodness.ca.