Preparation  & Cooking time45minutes
Serves :6

Difficulty : 4/10

You will need:
 For the Meatballs  :
1x block Mature Cheddar Cheese
1 x Sachet Grated Parmesan / you can use fresh parmesan if you prefer
1 x 500gr minced meat
1 x Extra Large Egg
5ml Mixed Herbs
5ml Salt
Pinch of crushed black pepper

For the Sauce :
1 x 375ml Double Cream Yoghurt plain
1 x Sachet Grated Parmesan / you can use fresh parmesan if you prefer
1 x wedge Blue Cheese
Pinch of Salt


Method: (see below for pictorial)
For th Meatballs :
In a glass bowl mix together the minced meat , herbs , black pepper  , salt and the egg until they all bind together.
Seperate the mince into 8 balls and set aside.
Cut 8 small blocks of mature cheddar , small enough to fit into the centre of your meatballs.
Insert a block of cheese into each meatball and place into an ovenproof baking dish or muffin pan (which I prefer).

For the Sauce :
In a glass bowl mix together the double cream yoghurt , the parmesan cheese and the salt.
Spoon the sauce over the meatballs and sprinkle each one with a generous amount of crumbled blue cheese.

Bake in the oven at 180'c for 35 minutes and serve immediately.

** cooks note
This recipe is great to freeze the individual portions and quickly heat up in the microwave.
#banting #lchf friendly recipe