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!
- 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 centre 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, non-stick 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!