Cheese-Stuffed Meatballs

Description

Cheese-Stuffed Meatballs

Ingredients:

500g ground beef

1/2 cup breadcrumbs

1 egg

2 cloves garlic (minced)

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp dried oregano

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

2 tbsp chopped fresh parsley

2 tbsp olive oil (for frying)

Instructions:

1. In a bowl, mix ground beef, breadcrumbs, egg, garlic, salt, black pepper, paprika, and oregano until well combined.

2. Take a small portion of the mixture, flatten it, and place some cheddar and mozzarella cheese in the center.

3. Shape into a ball, making sure the cheese is completely sealed inside.

4. Heat olive oil in a pan over medium heat and fry meatballs until browned on all sides.

5. Transfer to a baking dish and bake at 375°F (190°C) for 10 minutes until fully cooked.

6. Garnish with fresh parsley and serve warm. Enjoy!

Step-by-Step Guide

Follow these detailed instructions for perfect, melty results every time.

1. Prepare the Meat Mixture: In a large bowl, combine the ground beef, breadcrumbs, egg, minced garlic, salt, pepper, paprika, and dried oregano. Use your hands to mix just until everything is incorporated. Overmixing can make the meatballs tough.
2. Create the Cheese Filling: In a separate small bowl, mix the shredded cheddar and mozzarella cheeses with the chopped fresh parsley. This ensures every bite has a flavorful, gooey center.
3. Stuff and Seal: Take a golf ball-sized portion of the meat mixture and flatten it into a disc in your palm. Place about 1 teaspoon of the cheese mixture in the center. Carefully fold the meat around the cheese, pinching it closed, then gently roll it into a smooth, round ball. Ensure there are no cracks where cheese could leak.
4. Initial Browning: Heat the olive oil in a large skillet over medium heat. Working in batches to avoid overcrowding, brown the meatballs on all sides. This step builds a flavorful crust and helps them hold their shape.
5. Finish Cooking: Transfer the browned meatballs to a baking dish. Bake in a preheated oven at 375°F (190°C) for 10-12 minutes. This ensures they are cooked through without burning the exterior.

Serving Suggestions

These versatile meatballs can anchor many meals. For a classic approach, serve them over spaghetti with a rich marinara sauce. They also make a fantastic appetizer with a side of warm marinara or creamy ranch for dipping. For a low-carb option, pair them with zucchini noodles or a crisp garden salad. You can even add them to a sub roll with sauce and melted provolone for an epic meatball sandwich.

How-to Summary

Mix beef with seasonings and binders. Create a small disc of meat, fill the center with a blend of cheddar and mozzarella cheese, and seal tightly. Brown the stuffed balls in a skillet, then finish cooking in the oven until done. Garnish with parsley and serve.

Frequently Asked Questions

Can I use a different type of cheese? Absolutely. While cheddar and mozzarella offer great melt and flavor, provolone, gouda, or even a small cube of fresh mozzarella are excellent alternatives. Avoid very hard cheeses that won’t melt well.

Can I bake these meatballs instead of frying? Yes. For a fully baked version, place the shaped meatballs on a parchment-lined baking sheet, lightly brush with oil, and bake at 400°F (200°C) for 18-22 minutes, turning halfway through.

How do I prevent the cheese from leaking? The key is a tight seal. Ensure the meat disc is large enough to fully encase the cheese without being stretched thin. Roll the sealed ball gently but firmly to smooth any seams.

Can I make these ahead of time? You can prepare and shape the meatballs up to a day in advance. Store them covered in the refrigerator. Let them sit at room temperature for 15 minutes before cooking.

How do I know when they are fully cooked? The safest method is to use a meat thermometer. The internal temperature should reach 160°F (71°C). If you don’t have one, cut one meatball open to check that it’s no longer pink and the cheese is melted.

Common Mistakes to Avoid

• Overmixing the Meat: This activates the proteins and can result in dense, rubbery meatballs. Mix until just combined.
• Using Cold Meat: Very cold meat is harder to work with. Let your meat mixture sit out for 10-15 minutes before shaping for easier handling.
• Overfilling with Cheese: Using too much cheese increases the risk of leakage during cooking. A heaping teaspoon is usually sufficient.
• Crowding the Pan: Frying too many meatballs at once steams them instead of browning them. Cook in batches for the best crust.
• Skipping the Browning Step: While you can bake them fully, the initial sear in a skillet adds crucial flavor and texture.

Conclusion

Cheese-stuffed meatballs transform a simple dish into a delightful surprise. By following the step-by-step guide and avoiding common pitfalls, you’ll master the technique of creating a perfectly sealed, juicy meatball with a molten cheese center. Their versatility in serving makes them a guaranteed crowd-pleaser, whether for a family dinner or a party appetizer. Enjoy the process and the delicious, cheesy reward.