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L’Ancêtre Emmental Swiss meatballs

L’Ancêtre Emmental Swiss meatballs

makes 4 dozen meatballs


  • 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


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  • 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.

You can use this cheese for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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