Cheddar Stuffed Meatballs with Sauce

Ingredients

• 1 slice bread crumbled
• 1 cup cheddar cheese diced to taste
• 0.5 cup cranberries 
• 0.5 cup 1/4 cup dried cranberry (juice sweetened if possible) 
• 1  eggs beaten
• 2 teaspoons rosemary fresh chopped
• 8 servings salt and ground pepper black to taste
• 1 pound ground veal lean
• 3 tablespoons maple syrup 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• blender

Directions

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.
6. Place meatballs on prepared baking sheet.
7. Bake meatballs in the preheated oven until meat is cooked through and cheese is melted, 8 to 10 minutes.
8. Serve meatballs with cranberry sauce.