Stuffed Meatballs with Cheese (Print)
Juicy three-meat meatballs with gooey cheese centers, accompanied by roasted potatoes and herb-infused vegetables.
# Ingredients:
→ Meat Mixture
01 -
400g minced chicken
02 -
400g ground beef
03 -
400g minced pork
04 -
2 eggs
05 -
1 onion, finely chopped
06 -
2 garlic cloves, minced
→ Vegetables
07 -
1/3 cabbage, shredded
08 -
1 carrot, grated
09 -
4 medium potatoes, peeled and chopped
10 -
1 tomato, chopped
11 -
1 cucumber, sliced
12 -
1 leek, chopped
→ Herbs & Spices
13 -
Fresh dill, chopped
14 -
Fresh cilantro, chopped
15 -
Fresh basil, for garnish
16 -
1 teaspoon paprika
17 -
1 teaspoon cumin
18 -
1 teaspoon curry powder
19 -
1 teaspoon Italian herbs
→ Dairy & Fats
20 -
Butter, for greasing and cooking
21 -
100-150g cheese (cheddar, mozzarella, or preferred)
22 -
150ml warm milk
→ Condiments & Oils
23 -
3 tablespoons olive oil
24 -
30ml lemon juice
25 -
Vegetable oil, for frying
26 -
Salt and pepper, to taste
# Directions:
01 -
In a large mixing bowl, combine the minced chicken, beef, and pork. Add the eggs, chopped onion, minced garlic, paprika, cumin, curry powder, Italian herbs, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
02 -
Shape the meat mixture into uniform balls, approximately 4-5cm in diameter. Make a small indentation in the center of each ball. Place a small piece of cheese into each indentation, then carefully seal the meat around the cheese to form a complete meatball.
03 -
Heat a tablespoon of butter in a large skillet over medium heat. Add the shredded cabbage, grated carrot, and chopped leek. Sauté for 5-7 minutes until vegetables have softened. Stir in the fresh dill and cilantro, then season with salt and pepper to taste.
04 -
Heat vegetable oil in a separate pan over medium-high heat. Add the stuffed meatballs and cook for 10-12 minutes, turning occasionally, until golden brown on all sides and cooked through. Transfer to a plate lined with paper towels to absorb excess oil.
05 -
Preheat oven to 200°C. Toss the chopped potatoes with olive oil, salt, pepper, and a sprinkle of paprika in a roasting pan. Roast for 20-25 minutes, or until golden and crispy on the outside and tender inside.
06 -
In a small saucepan, melt a tablespoon of butter over medium heat. Add the lemon juice, one minced garlic clove, and warm milk. Stir well to combine and simmer gently for 3-5 minutes until slightly thickened.
07 -
Arrange the stuffed meatballs on a serving platter with the roasted potatoes and sautéed vegetables. Drizzle with the lemon sauce. Garnish with fresh basil, sliced tomato, cucumber, and additional chopped cilantro.
# Notes:
01 -
For best results, ensure cheese is completely enclosed within the meatball to prevent leakage during cooking.
02 -
The meatballs can be prepared ahead of time and refrigerated for up to 24 hours before cooking.
03 -
For a lighter version, the meatballs can be baked at 200°C for 20-25 minutes instead of frying.