Skip to main content New<> this month
Get the Allrecipes magazine

Cheddar Stuffed Meatballs with Sauce

Rated as 4 out of 5 Stars

"A recipe that my mom gave me. They're great hors d'oeuvres for holiday parties! Serve them warm with the cranberry sauce as the dip. Cheddar can be substituted for Havarti, mozzarella, provolone, or Gouda."
Added to shopping list. Go to shopping list.


40 m servings 148
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place it in the oven.
  2. 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.
  3. 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.
  4. Stir veal, egg, bread crumbs, and rosemary together in a bowl. Season meat mixture with salt and pepper.
  5. Shape meat mixture into balls by pressing the meat around the Cheddar cheese cubes. Place meatballs on prepared baking sheet.
  6. Bake meatballs in the preheated oven until meat is cooked through and cheese is melted, 8 to 10 minutes. Serve meatballs with cranberry sauce.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 148 calories; 7.2 9.8 10.9 68 144 Full nutrition

Explore more


Read all reviews 1
Most helpful
Most positive
Least positive

The meatballs had a really good flavor, however, the sauce really needs some sugar. The cheese kind of gets lost, not sure I would use in these next time. The sauce was tangy and very tart. W...