Stuffed Meatballs with Vegetables (Print)

Tender meatballs with cheese centers served with roasted potatoes, sautéed vegetables and a bright lemon sauce.

# Ingredients:

→ Meats

01 - 400 g minced chicken
02 - 400 g ground beef
03 - 400 g minced pork

→ Dairy and Cheese

04 - 2 eggs
05 - 100-150 g cheese (cheddar or mozzarella)
06 - 150 ml warm milk
07 - Butter for greasing and cooking

→ Vegetables

08 - 1 onion, finely chopped
09 - 3 garlic cloves, minced
10 - 1/3 cabbage, shredded
11 - 1 carrot, grated
12 - 1 leek, chopped
13 - 4 medium potatoes, peeled and chopped
14 - 1 tomato, chopped
15 - 1 cucumber, sliced

→ Herbs

16 - Fresh dill, chopped
17 - Fresh cilantro, chopped
18 - Fresh basil, for garnish

→ Spices and Seasonings

19 - 1 teaspoon paprika
20 - 1 teaspoon cumin
21 - 1 teaspoon curry powder
22 - 1 teaspoon Italian herbs
23 - Salt, to taste
24 - Black pepper, to taste

→ Oils and Acids

25 - 3 tablespoons olive oil
26 - Vegetable oil, for frying
27 - 30 ml lemon juice

# Directions:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - Melt a tablespoon of butter in a small saucepan over medium heat. Add lemon juice, remaining minced garlic clove, and a splash of warm milk. Stir well and simmer for 3-5 minutes until slightly thickened.
07 - 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.

# Notes:

01 - For best results, use a combination of different meats as specified for optimal flavor and texture.
02 - The meatballs can be prepared ahead of time and refrigerated for up to 24 hours before cooking.

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