Maple Bacon Cheddar-Stuffed Meatballs

A pastry brush coats meatballs with sauce, arranged on a wooden board

PC Blue Menu Minced Turkey

Maple Bacon Cheddar-Stuffed Meatballs

Grilling these colossal meatballs on a cedar plank infuses them with an addictive smoky aroma. Don’t...

Grilling these colossal meatballs on a cedar plank infuses them with an addictive smoky aroma. Don’t limit yourself to cedar – apple wood, maple, alder and oak grilling planks are all great options and will deliver unique flavour characteristics to the meatballs.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 60 mins
  • Serves: 5
  • Dish Type: Canadian
  • Season: Fall
  • Course: Side
  • Main Ingredient: Minced Turkey
  • Calories

    250 cal

  • Total Fat

    13 g

  • Saturated Fat

    5 g

  • Sodium

    590 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    1 g

  • Sugars

    6 g

  • Protein

    23 g

Maple Bacon Cheddar-Stuffed Meatballs

A pastry brush coats meatballs with sauce, arranged on a wooden board

PC Blue Menu Minced Turkey

  • Calories

    250 cal

  • Total Fat

    13 g

  • Saturated Fat

    5 g

  • Sodium

    590 mg

  • Total Carbohydrate

    10 g

  • Dietary Fiber

    1 g

  • Sugars

    6 g

  • Protein

    23 g

How to make

Ingredients

  • 450 g

    PC® Blue Menu®Air Chilled Minced Turkey with Seasoning
  • 4

    Green onions, finely chopped
  • 3 tbsp (45 mL)

    PC® Black Label Panko Japanese-style Bread Crumbs
  • 2 tsp (10 mL)

    PC®Whole Grain Dijon Prepared Mustard
  • 1/2 tsp (2 mL)

    Salt
  • 1/4 tsp (1 mL)

    Freshly ground black pepper
  • Pinch (0.5 mL)

    Cayenne pepper (optional)
  • 100 g

    PC®Aged 4 Years Canadian Cheddar Cheese
  • 1/3 cup (75 mL)

    PC®Bacon & Maple Barbecue Sauce

How to make

  • Step 1

    Soak 13 x 7-inch (33 x 18 cm) cedar grilling plank in cold water 1 hour, weighing down as necessary with soup cans to keep submerged. (TIP: Soak plank for up to 8 hours.)

  • Step 2

    Meanwhile, mix together turkey, green onions, panko, mustard, salt, pepper and cayenne (if using) in large bowl just until combined. Divide into 10 equal portions; shape each portion around 1 cheese cube, rolling into balls and covering cheese completely. Arrange in single layer on parchment paper-lined rimmed baking sheet. Refrigerate 20 minutes.

  • Step 3

    Preheat barbecue to medium heat. Arrange meatballs in single layer on grilling plank. Place plank on grill; close lid and cook 8 minutes.

  • Step 4

    Brush meatballs all over with half of the barbecue sauce; close lid and cook 6 minutes. Brush meatballs all over with remaining barbecue sauce; close lid and cook until glazed and instant-read thermometer reads 165°F (74°C) when inserted in centre of meatballs, 2 to 4 minutes.

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