Serves 2 – 4

Ingredients 

• 8 oz Buholzer Brothers Havarti Cheese, ½ inch dice
• 1 lb., ground pork 
• 1 egg, whisked 
• 1 shallot, chopped 
• 1 tbsp fennel seed
• ½ tbsp chili pepper flake
• 1 can diced tomatoes
• ½ cup bread crumbs 
• ½ cup cornstarch 
• garnish: fresh basil and Kalamata olives

Directions

1. Combine chili flake, fennel seed, sausage, bread crumbs, shallot, and eggs. Mix thoroughly. 
2. Portion into 1 oz and wrap a piece of Havarti cheese with the sausage into a ball. Repeat with all and chill for 1 hour. 
3. Dredge meatballs in cornstarch.  
4. In a heavy bottom skillet over a medium-high heat, brown the meatballs on all sides, drain off excess fat.
5. Add tomatoes, cover and cook on medium heat for 15-20 minutes, add water to tomatoes if they cook down too far.  
6. Remove meatballs from pan and serve with Kalamata olives, fresh basil, and the pan sauce.