Maple turkey meatballs stuffed with cheese

Starter and hors-d'oeuvre

Maple turkey meatballs stuffed with cheese

8 portions





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  • Vegetable oil (for the baking sheet)
  • 190 ml (3/4 cup) breadcrumbs
  • 125 ml (1/2 cup) maple syrup (preferably dark for its robust taste)
  • 1 onion, minced
  • 2 garlic cloves, thinly minced
  • 1 ml (1/4 teaspoon) crushed hot pepper flakes, or to taste
  • 1 ml (1/4teaspoon) ground fennel seeds
  • 900 g (2 lb) ground turkey meat
  • 1 egg, lightly beaten
  • Salt and ground pepper, to taste
  • 150 g (5 oz.) Alfred Le Fermier cheese or other kind, diced in 8 cubes

Maple tomato sauce

  • 1 garlic clove, lightly crushed
  • 60 ml (1/4 cup) olive oil
  • 125 ml (1/2 cup) maple syrup (preferably dark for its robust taste)
  • 1 L (4 cups) canned ground tomatoes
  • Salt and ground pepper, to taste
  • 60 ml (1/4 cup) fresh basil, finely chopped


  1. Preheat oven to 230 °C (450 °F). Line a baking sheet with parchment paper and brush with oil. Set aside.
  2. In a large bowl, combine all the ingredients for the meatballs, except the cheese.
  3. Shape the meat mixture in 8 large balls and press a cube of cheese into the center of each. Transfer to the baking sheet and cook for 5 minutes. Reduce the oven temperature to 180 °C (350 °F). Continue cooking for an additional 30 minutes.
  4. Meanwhile, prepare the tomato sauce. Using a pan suitable for the oven, brown the garlic in the oil over the stove. Add maple syrup and tomatoes. Cook for about 5 minutes or until sauce thickens. Season with salt and pepper. Add the meatballs and basil, and bake in the oven for 35 minutes at 180 °C (350 °F).

Additional Information

These meatballs can be prepared one day ahead. It is also possible to cook them completely up to one month ahead and to freeze them. Heat unthawed in the oven for 1 hour 30 minutes at 180 °C (350 °F).

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