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

Ingredients:

• 8oz Buholzer Brothers Havarti cheese, ½ inch dice
• 1lb ground pork 
• 1 egg, whisked 
• 1 Shallot, chopped 
• 1 Tbsp fennel seed
• ½ Tbsp chili pepper flake
• 1 can dice tomato 
• ½c bread crumbs 
• ½c Cornstarch 
• Garnish- fresh basil and Kalamata olives

Directions:

1. Combine Chili flake, fennel seed, sausage, bread crumbs, shallot, 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.