Cheese Stuffed CHEESY Meatballs

It’s a known fact of the culinary world that cheese makes everything taste better. This rule applies to most foods. And no, I am not making an obnoxious, biased and over-generalised claim.

This rule also applies to meatballs.

The standard and humble meatball in tomato sauce is a very versatile and much-loved meal, however stuffing it with cheese kicks it up a notch and also works pretty well to impress your friends/family/guest/significant other. That oozing gooey cheese… My God how can anyone NOT be seduced by it?!

Cheese Stuffed Cheesy Meatballs - Recipe @ FatimaCooks.net

Oooooofff… This is too much to handle!

These meatballs were exceptionally easy to whip up and as an added bonus I was able to assemble them the night before, which equated to less hassle on the day. Lets be honest, when you have friends and family over you don’t want to be stuck in the kitchen not enjoying their company. As much as I love my kitchen, I can’t think of a more miserable thing to do. This is where recipes which allow you to do most of the work beforehand come in handy!

I’ll be truthful with you all and tell you, I don’t have very much to say about this recipe. It isn’t difficult, it’s incredibly versatile, it’s delicious, everyone loved it and I think you should make it too.

Cheese Stuffed Cheesy Meatballs - Recipe @ FatimaCooks.net

Serve your cheese-stuffed meatballs with spaghetti, rice, mashed potatoes or anything you wish, really. I served mine with mashed potatoes but my husband, bless the Pakistani man he is, requested it with chapatti.

Enjoy, with love.

Cheese Stuffed Cheesy Meatballs - Recipe @ FatimaCooks.net
Cheese Stuffed Meat Balls
Print Recipe
Servings Prep Time
12 meatballs 20 minutes
Cook Time
25 minutes
Servings Prep Time
12 meatballs 20 minutes
Cook Time
25 minutes
Cheese Stuffed Cheesy Meatballs - Recipe @ FatimaCooks.net
Cheese Stuffed Meat Balls
Print Recipe
Servings Prep Time
12 meatballs 20 minutes
Cook Time
25 minutes
Servings Prep Time
12 meatballs 20 minutes
Cook Time
25 minutes
Ingredients
For the meatballs
  • 1.5 kg minced lamb
  • 1/2 cup gram (chickpea) flour
  • 1/2 cup fresh herbs of choice I used coriander and parsley
  • 1/2 cup chopped leeks or spring onions
  • 2 tsp pepper
  • 1.5 tsp salt
  • 200 grams cheese of choice I used cheddar because I coudn't find mozzarella. Moz would be my first choice
  • 1 egg
  • 4 cloves garlic, minced
For the sauce
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 1 tsp paprika
  • 2 tsp pepper
  • 1.5 tsp salt
  • 1 jar pasta sauce
Servings: meatballs
Instructions
  1. In a large bowl, mix in all the ingredients for the meatballs except the cheese
  2. Allow the meatball mixture to rest for about 10 minutes. Meanwhile, chop the cheese into small cubes
  3. Take a lump of the meatball mixture and flatten it into a patty-shape. Place one cube of cheese on it and wrap the meat around it into a ball, making sure that none of the cheese is visible and there are no holes.
  4. Continue doing this with the rest of the mixture. I ended up with 12 meatballs
  5. Allow the meatballs to chill in the fridge overnight to allow them to firm up. Alternatively, you can freeze them for 2hrs. Please don't skip this step - I cooked one as a tester and it leaked cheese and didn't turn out well.
  6. Once ready to cook, heat some oil in a cast iron skillet on high. Add the meatballs and brown each side, rolling them to ensure they brown evenly. You may need to do this in batches depending on how big your cast iron skillet is. Set aside to drain
  7. From the cast iron skillet, remove all but 1tbp oil. To this, add the onions and garlic and cook till translucent, about 10-15mins.
  8. Add the pasta sauce and all the spices and bring to a boil.
  9. Turn the heat down low and add the meatballs. Cover with a lid and allow to simmer for 15-20 minutes.
  10. Take off the lid and add a handful of grated cheese. Cover again and allow to simmer for another 5 minutes ; alternatively you can grill (broil) for 5 minutes to get a darker and crispier finish
Recipe Notes

If you don't have a cast iron skillet, you can use any other pot or pan. I personally like using my cast iron skillet as it doubles up as a serving plate.

You can alternatively bake the meatballs at 180c for 20-30 minutes and then add them to the sauce.

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