Description
Cheesy Garlic Meatballs
Ingredients:
For the Meatballs:
500g ground beef or pork
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 egg
2 cloves garlic, minced
1/2 tsp onion powder
1/2 tsp dried oregano
Salt and black pepper to taste
2 tbsp olive oil (for frying)
For the Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/4 tsp garlic powder
Salt and black pepper to taste
For Garnish:
Fresh parsley, chopped
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Instructions:
1. Prepare the Meatballs:
In a large bowl, combine ground meat, breadcrumbs, parmesan, egg, garlic, onion powder, oregano, salt, and pepper. Mix until just combined.
Shape the mixture into small meatballs.
2. Cook the Meatballs:
Heat olive oil in a skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned and fully cooked through. Remove and set aside.
3. Make the Cheese Sauce:
In the same skillet, melt butter over medium heat. Stir in flour and cook for 1-2 minutes.
Gradually whisk in milk and cook until slightly thickened.
Add mozzarella, parmesan, garlic powder, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
4. Combine and Serve:
Add the cooked meatballs back to the skillet, spooning the cheese sauce over them.
Garnish with freshly chopped parsley and serve warm as an appetizer or with pasta. Enjoy!
Step-by-Step Guide
1. Mix Gently: In your large bowl, combine all meatball ingredients except the oil. Use your hands or a fork to mix until just combined—overmixing makes tough meatballs. 2. Form Consistently: Use a tablespoon or small cookie scoop to portion the mixture. Roll gently between your palms to form 1-inch balls for even cooking. 3. Brown Properly: Heat oil in a skillet over medium heat. Cook meatballs in a single layer, not crowding the pan. Brown on all sides, about 8-10 minutes total, then set aside. 4. Master the Roux: In the same skillet, melt butter. Whisk in flour and cook for 90 seconds to eliminate the raw flour taste. 5. Create the Sauce: Gradually add milk, whisking constantly to prevent lumps. Cook until it thickens enough to coat the back of a spoon. Reduce heat to low before adding cheeses, stirring until fully melted and smooth.
Serving Suggestions
These versatile meatballs are perfect as a crowd-pleasing appetizer served with toothpicks. For a complete meal, serve them over a bed of pasta, creamy mashed potatoes, or zucchini noodles. They also make a fantastic filling for a toasted sub roll, topped with extra sauce and a sprinkle of cheese.
How-to Summary
Combine ground meat, breadcrumbs, parmesan, egg, and seasonings to form meatballs. Pan-fry until browned and cooked through. In the same pan, make a simple cheese sauce starting with a butter-flour roux, adding milk, then melting in mozzarella and parmesan. Return the meatballs to the skillet, coat in sauce, garnish with parsley, and serve.
Frequently Asked Questions
Can I bake the meatballs instead of frying? Yes. Arrange them on a parchment-lined baking sheet and bake at 200°C for 15-20 minutes until cooked through.
How can I make gluten-free meatballs? Substitute the breadcrumbs with an equal amount of gluten-free panko or rolled oats. Use a 1:1 gluten-free flour blend for the sauce roux.
Can I prepare these ahead of time? You can prepare and shape the raw meatballs up to a day in advance, storing them covered in the fridge. Cook just before serving for best texture.
What’s the best way to store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of milk to loosen the sauce.
Can I use a different cheese? Absolutely. For a sharper flavor, try Gruyère or sharp cheddar in the sauce. For the meatballs, Pecorino Romano is a great parmesan substitute.
Common Mistakes to Avoid
- Overmixing the Meat: This activates the proteins, leading to dense, rubbery meatballs. Mix until ingredients are just incorporated.
- Crowding the Pan: Frying too many meatballs at once steams them instead of browning. Cook in batches.
- High Heat for the Sauce: Adding cheese to a boiling sauce can cause it to break and become greasy. Ensure the heat is low when adding cheese.
- Not Tasting for Seasoning: Always taste your cheese sauce before adding the meatballs back in, adjusting salt and pepper as needed.
Conclusion
These Cheesy Garlic Meatballs are a guaranteed hit, combining savory, garlicky meat with a rich, creamy cheese sauce. By following the detailed steps and avoiding common pitfalls, you can create a dish that’s perfect for any occasion, from a weeknight dinner to a party appetizer. Their versatility and make-ahead potential make them a reliable recipe to master and return to again and again.