Beef & Mushroom Meatballs with Aged Cheddar Fondue

Liven up your basic, everyday meatball with this delicious recipe from Will Gilson of Puritan & Co. Mushrooms, parsnips and a bunch of fresh herbs (Gilson prefers marjoram and thyme but you can use whatever you like) add tons of flavor and a bit of surprise to these tasty little bites.  Serve them with Gilson’s rich cheese sauce (instead of your standard tomato) to further surprise and delight your guests. Check out our facebook page to see pics of Gilson making the dish during last week’s BCAE class, and then get cooking!


Servings: 6


For the beef and mushroom meatballs
  • 1 1/2 pounds ground, lean Creekstone Farms Beef
  • 1 small parsnip, grated
  • 3 green onions, finely chopped
  • 1 cup mushrooms, grated
  • 1 teaspoon mixed, fresh herbs
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, crushed
For the aged cheddar fondue
  • 2 1/2 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 cups milk, warmed
  • 1/4 teaspoon salt
  • pinch freshly grated nutmeg (optional)
  • 2 ounces aged cheddar, grated


For the meatballs
  1. Preheat the oven to 350 degrees.
  2. Combine the Creekstone Farms Beef, parsnip, green onion, mushroom and herbs in a bowl. Season with salt and pepper. Roll level tablespoons of the mixture into balls. Place on a plate until ready to cook.
  3. Heat 1 tablespoon of the olive oil per batch in a large nonstick saucepan over medium-high heat. Cook the meatballs in batches, turning, for 5 to 6 minutes or until browned on all sides. Finish the meatballs in the preheated oven until cooked through.
For the aged cheddar fondue
  1. In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown.
  2. Slowly whisk in the warmed milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt and nutmeg. Allow to simmer for 2 to 3 minutes more.
  3. Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.

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