Emmental L’Ancêtre Cheese Meatballs
Ingredients
- 1 ½ lb (675 g) lean ground beef
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1 egg, beaten
- 125 ml (1/2 cup) breadcrumbs
- 125 ml (1/2 cup) chopped green or black olives
- 30 ml (2 tbsp.) fresh basil, chopped
- 250 g (8 oz) Emmental L’Ancêtre, grated
- 250 ml (1 cup) homemade or store-bought salsa
- Salt and ground pepper
Preparation
Preheat oven to 230°C (450°F).
In a bowl, combine all ingredients except salsa. Season generously.
Shape mixture into small meatballs and place on a cookie sheet lined with parchment paper.
Bake on top rack of oven at 230°C (450°F) for 10 to 12 minutes or until meatballs are browned and cooked through.
Serve hot with salsa on the side.
Portions makes 4 dozen meatballs
Preparation time
20 minutes
Cooking time
12 minutes
Accompaniments
These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.
© Société des alcools du Québec, Montréal, 2007, 2012