Yields: 2-4 servings
Active Time: 40 minutes (plus, chill for 1 hour)
Difficulty Level: Intermediate

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.

Recipe courtesy of chef Ryan Boughton.