These mouthwatering meatballs are glazed with mango chutney and stuffed with a delicious surprise—an oozing pocket of Comté! Sweet on the outside, moist and cheesy in the middle, they’re an irresistible twist on an ordinary meatball. Take caution: they disappear quickly!
Author: Nicki Sizemore
Recipe type: Appetiser
Serves: 16 meatballs
Ingredients
½ pound ground beef
½ pound ground pork
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon finely chopped parsley, plus additional for serving
1 tablespoon finely chopped cilantro, plus additional for serving
2 ounces Comté, cut into 16 half-inch cubes
1 tablespoon extra virgin olive oil
¼ cup mango chutney
Instructions
Preheat the oven to 400˚F.
Knead together the ground beef and pork until evenly combined. Stir in the garlic, cumin, salt, pepper, parsley and cilantro. Divide the mixture into 16 loose patties. Place a cube of Comté in the center of each patty. Fold the sides of the meat up around the cheese and roll into a round meatball, making sure that the cheese is completely enclosed.
Heat the olive oil over medium-high heat in a large, oven-safe, nonstick skillet. Add the meatballs and brown on all sides, 6-8 minutes total. Remove pan from heat and brush meatballs with mango chutney. Transfer skillet to the oven and bake 2-4 minutes, or until the meatballs are just cooked through. Brush again with any remaining chutney.
Transfer meatballs to a platter or to serving plates. Garnish with a sprinkle of parsley and cilantro; serve warm.
Bon appétit!
Recipe by Comte USA at https://comte-usa.com/comte-stuffed-glazed-meatballs/