Jarlsberg-Stuffed Meatballs

  • Preparation 45 MIN
    Cooking 45 MIN
  • Servings 6
  • Freezes






  1. With the rack in the middle position, preheat the oven to 375°F (190°C)
  2. In a large bowl, combine the bread, milk and egg. Add the ground veal, garlic, chives and grated cheese and mix well. Season with salt and pepper. Shape into 6 large meatballs, placing a cheese cube in the centre of each.
  3. In a large ovenproof skillet over medium-high heat, brown the meatballs in the butter.
  4. Place the skillet in the oven and bake for about 25 minutes, turning halfway through cooking, or until the meat is cooked. Add the tomatoes and cook for about 5 more minutes or until the tomatoes begin to burst.


  1. Meanwhile, in a skillet over medium heat, brown the mushrooms and shallots in the butter. Sprinkle with the flour and mix well. Deglaze the skillet with the broth. Add the cognac and tomato paste. Bring to a boil, whisking constantly. Simmer over medium heat until the sauce thickens. Add half the arugula and mix well.
  2. In each of six shallow soup bowls, place a meatball. Add a few cocktail tomatoes and some sauce. Garnish with the remaining fresh arugula.


If you overcook the meatballs, they may burst. They might not look as pretty but they’ll still be delicious.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 575  
Total Fat 32 g  
Saturated Fat 17 g  
Sodium (salt) 960 mg  
Carbohydrates 16 g  
Fibre 2 g  
Protein 48 g