Jarlsberg-Stuffed Meatballs
Jarlsberg-Stuffed Meatballs
Rating: (1 rated)
  • 1 ½ cups (75 g) cubed stale white bread
  • ½ cup (125 ml) milk
  • 1 egg, lightly beaten
  • 2.2 lb (1 kg) ground veal
  • 2 cloves garlic, chopped
  • ¼ cup (45 g) chopped chives
  • 1 cup (100 g) grated Jarlsberg cheese
  • 3 ½ oz (100 g) Jarlsberg cheese, cut into 6 cubes
  • 2 tbsp (28 g) butter
  • 20 whole cocktail tomatoes
  • Salt and pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 375°F (190°C)
  • In a large bowl, combine the bread, milk and egg. Add the ground veal, garlic, chives and grated cheese and mix well. Season with salt and pepper. Shape into 6 large meatballs, placing a cheese cube in the centre of each.
  • In a large ovenproof skillet over medium-high heat, brown the meatballs in the butter.
  • Place the skillet in the oven and bake for about 25 minutes, turning halfway through cooking, or until the meat is cooked. Add the tomatoes and cook for about 5 more minutes or until the tomatoes begin to burst.
  • Description
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