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Stuffed Cheese Meatballs

Stuffed Cheese Meatballs: Unbelievable 1-Bite Joy!

  • Author: Fatima Garcia
  • Total Time: 70 min
  • Yield: 6 Servings (18-22 stuffed meatballs) 1x
  • Diet: Halal

Description

These cheese-stuffed meatballs combine chicken, beef, and pork for incredible flavor and texture. Each meatball hides a surprise center of melty cheese that oozes out when you cut into them. They are pan-fried to golden perfection and served with crispy roasted potatoes and a medley of sautéed vegetables, all brought together by a light lemon-garlic sauce.

Ingredients

Scale
  • 400 g minced chicken
  • 400 g ground beef
  • 400 g minced pork
  • 2 eggs
  • 100–150 g cheese (cheddar or mozzarella), cubed
  • 150 ml warm milk
  • Butter, for greasing and cooking
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/3 cabbage, shredded
  • 1 carrot, grated
  • 1 leek, chopped
  • 4 medium potatoes, peeled and chopped
  • 1 tomato, chopped
  • 1 cucumber, sliced
  • Fresh dill, chopped
  • Fresh cilantro, chopped
  • Fresh basil, for garnish
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon Italian herbs
  • Salt, to taste
  • Black pepper, to taste
  • 3 tablespoons olive oil
  • Vegetable oil, for frying
  • 30 ml lemon juice

Instructions

  1. In a large bowl, combine minced chicken, ground beef, pork, eggs, chopped onion, two minced garlic cloves, paprika, cumin, curry powder, Italian herbs, salt, and black pepper. Mix thoroughly until well incorporated.
  2. Shape the meat mixture into 18-22 small balls. Create an indentation in each ball, insert a piece of cheese, then seal the meat around the filling completely. These are your cheese-filled meatballs.
  3. Melt a tablespoon of butter in a large skillet over medium heat. Add shredded cabbage, grated carrot, and chopped leek. Sauté for 5-7 minutes until softened. Stir in fresh dill and cilantro, then season with salt and pepper to taste.
  4. Heat vegetable oil in a pan over medium-high heat. Fry the stuffed meatballs, turning occasionally to brown evenly on all sides, approximately 10-12 minutes. Transfer to a plate and keep warm.
  5. Preheat oven to 200°C. In a bowl, toss chopped potatoes with olive oil, salt, black pepper, and a pinch of paprika. Spread in a single layer on a baking tray and roast for 20-25 minutes until golden and crispy.
  6. Melt a tablespoon of butter in a small saucepan over medium heat. Add lemon juice, the remaining minced garlic clove, and a splash of warm milk. Stir well and simmer for 3-5 minutes until slightly thickened.
  7. Arrange the stuffed meatballs on plates alongside roasted potatoes and sautéed vegetables. Drizzle with lemon sauce. Garnish with chopped tomato, cucumber slices, cilantro, and fresh basil. Serve these delicious cheese meatballs immediately.

Notes

  • For best results, use a combination of different meats as specified for optimal flavor and texture in these homemade stuffed cheese meatballs.
  • The meatballs can be prepared ahead of time and refrigerated for up to 24 hours before cooking.
  • Always use cold hands when forming meatballs to prevent the fat from melting, which helps maintain their structure during cooking.
  • Let the cooked meatballs rest for 5 minutes before serving to allow the melted cheese center to slightly set.
  • You can make these meatballs with just one type of meat if preferred; however, the blend provides a more complex flavor and better texture.
  • Other cheese options for stuffing include provolone, gouda, fontina, or even cream cheese.
  • You can bake the meatballs instead of frying them at 200°C for 20-25 minutes until their internal temperature reaches 74°C (165°F).
  • To prevent the cheese from leaking out, fully seal the meat around the cheese, ensuring no gaps. Using cold or frozen cheese cubes also helps.
  • Prep Time: 30 min
  • Cook Time: 40 min
  • Category: Main Dishes
  • Method: Pan-frying, Roasting
  • Cuisine: International Fusion

Nutrition

  • Serving Size: 3-4 meatballs with vegetables and potatoes
  • Calories: 520
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 32 g
  • Saturated Fat: 12g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.5g
  • Carbohydrates: 25 g
  • Fiber: 4g
  • Protein: 35 g
  • Cholesterol: 120mg

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Find it online: https://gawarecipes.com/stuffed-cheese-meatballs/