Prepare to elevate your dinner experience with these irresistible meatballs that combine succulent meat, aromatic herbs, and a surprise creamy cheese center. This recipe transforms a classic dish into a gourmet masterpiece that will delight your taste buds and impress your family or guests.
Ingredients
Meatball Ingredients
- 500 grams minced meat (beef, pork, or mixed)
- 2 large eggs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon dried garlic
- 1 fresh garlic clove, minced
- 1 medium onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons vegetable oil (for sautéing)
Cheese Filling
- 100 grams cream cheese
- 50 grams mozzarella, grated
- 1 tablespoon fresh chives, finely chopped
Baked Vegetable Side
- 2 zucchinis, sliced
- 1 bell pepper, chopped
- 1 eggplant, cubed
- 2 tablespoons olive oil
- Salt and pepper to season
- 1 teaspoon dried herbs (oregano or mixed herbs)
Step-by-Step Preparation Instructions
- Prepare the Vegetables:
- Preheat oven to 200°C (392°F)
- Chop zucchinis, bell pepper, and eggplant into uniform pieces
- Toss vegetables with olive oil, salt, pepper, and dried herbs
- Spread on a baking sheet
- Roast for 20-25 minutes until tender and slightly caramelized
- Prepare the Cheese Filling:
- Mix cream cheese, grated mozzarella, and chives
- Refrigerate while preparing meatballs
- Sauté Aromatics:
- Heat vegetable oil in a pan
- Sauté finely chopped onion until translucent
- Add minced fresh garlic, cook for 30 seconds
- Let cool slightly
- Make Meatball Mixture:
- In a large bowl, combine:
- Minced meat
- Cooled onion and garlic mixture
- Eggs
- Dried garlic
- Chopped parsley
- Salt and pepper
- Mix thoroughly but gently
- In a large bowl, combine:
- Form and Stuff Meatballs:
- Take a portion of meat mixture
- Create a well in the center
- Add a small spoonful of cheese mixture
- Seal meat around cheese completely
- Repeat with remaining mixture
- Cook Meatballs:
- Heat a large skillet with a little oil
- Brown meatballs on all sides
- Transfer to oven
- Bake for 15-20 minutes until cooked through
- Serve:
- Plate roasted vegetables
- Arrange meatballs on top
- Garnish with fresh parsley
Nutritional Information
- Servings: 4
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: Approximately 1 hour 15 minutes
Nutritional Breakdown (per serving)
- Calories: 420-450
- Protein: 28-32g
- Carbohydrates: 8-10g
- Fat: 30-35g
- Fiber: 3-4g
Cooking Tips and Tricks
- Keep hands slightly wet when forming meatballs to prevent sticking
- Don’t overmix the meat to keep meatballs tender
- Use a meat thermometer to ensure internal temperature reaches 71°C (160°F)
- Let meatballs rest for 5 minutes after cooking to retain juiciness
Variations and Substitutions
- Meat Options: Use ground turkey or chicken for a leaner version
- Vegetarian Alternative: Replace meat with plant-based ground meat
- Gluten-Free: Ensure all ingredients are gluten-free
- Spice It Up: Add red pepper flakes or paprika to the meat mixture
Frequently Asked Questions
Q1: Can I prepare meatballs in advance? A: Yes, you can prepare and refrigerate uncooked meatballs for up to 24 hours.
Q2: How do I prevent meatballs from becoming dry? A: Don’t overcook, use a mix of meats with some fat, and avoid overmixing.
Q3: Can I freeze these meatballs? A: Freeze cooked meatballs for up to 3 months in an airtight container.
Q4: What other vegetables work well? A: Try carrots, Brussels sprouts, or sweet potatoes as alternatives.
Q5: Is this recipe low-carb? A: Yes, this recipe is naturally low in carbohydrates.
Storage and Make-Ahead Tips
- Refrigerate leftovers within 2 hours of cooking
- Store in airtight container for 3-4 days
- Reheat gently in oven to maintain moisture
- Separate vegetables and meatballs when storing
Enjoy this delightful, juicy meatball dish that promises to be a crowd-pleaser!