- 1/2 cup cranberry juice
- 1/2 cup cranberries
- 3 tablespoons maple syrup
- salt and ground black pepper to taste
- 1 pound lean ground veal
- 1 egg, beaten
- 1 slice bread, crumbled
- 2 teaspoons chopped fresh rosemary
- 1 cup diced Cheddar cheese, or to taste
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place it in the oven.
- Stir cranberry juice, cranberries, and maple syrup together in a skillet; bring to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
- Pour cranberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season pureed cranberry sauce with salt and pepper.
- Stir veal, egg, bread crumbs, and rosemary together in a bowl. Season meat mixture with salt and pepper.
- Shape meat mixture into balls by pressing the meat around the Cheddar cheese cubes. Place meatballs on prepared baking sheet.
- Bake meatballs in the preheated oven until meat is cooked through and cheese is melted, 8 to 10 minutes. Serve meatballs with cranberry sauce.
06/13/2019
recipepes.com
cheddar stuffed meatballs with sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
