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Comté Stuffed Glazed Meatballs


Author: Nicki Sizemore
Recipe type: Appetiser
Serves: 16 meatballs


  • 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

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!


  1. Preheat the oven to 400˚F.
  2. 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.
  3. 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.
  4. Transfer meatballs to a platter or to serving plates. Garnish with a sprinkle of parsley and cilantro; serve warm.
  5. Bon appétit!

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