Stuffed meatballs

Stuffed meatballs

30 min
Try our stuffed meatballs, where tender minced beef meets the creamy melted white cheese, aromatic herbs, tangy lemon, and a subtle kick of cayenne pepper. Served with tzatziki and a crisp Greek salad, you get a refreshing meal sure to impress. Whether you are cooking for family or hosting friends, these stuffed meatballs are the ultimate crowd-pleaser.
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Instructions

Tzatziki
  • Cut a cucumber in half, saving half for the salad. Grate one half with a coarse grater.
  • Put the grated cucumber in a colander and sprinkle ½ teaspoon of salt over it. Mix well and let it drain for about 20 minutes in a bowl. Squeeze out as much liquid as possible from the cucumber.
  • Combine cucumber with yoghurt, garlic, and chopped mint.
  • Season with a pinch of cayenne pepper and add salt to taste.
Meatballs
  • Grate onion with a coarse grater.
  • Mix minced beef with onion, grated lemon zest (keep the lemon, you will need the juice for the salad), chopped dill, cumin, coriander seeds, paprika powder, a pinch of cayenne pepper, 1 teaspoon of salt and ½ a teaspoon of pepper.
  • Take 1-1½ tablespoons of the minced mixture in the palm of your hand. Make a small hole, fill it with a white cheese cube and herbs and cover the cheese with the meat.
  • Cook the meatballs over medium heat until they are nicely browned on the outside and cooked through on the inside. You can serve them three at a time on a skewer if you like.
Greek salad
  • Cut the other half of the cucumber lengthwise and scrape out the seeds. Cut into cubes and cut the cherry tomatoes in half or quarters.
  • Finely chop the onion.
  • Mix everything and add chopped basil, lemon juice, and some olive oil.
  • Season with salt and pepper.
Enjoy!

FAQ: Questions about stuffed meatballs

Have questions about preparing or storing your stuffed meatballs? We have got you covered. Find out everything you need to know about the recipe by reading our answers to frequently asked questions below.

Can I make stuffed meatballs ahead of time?
Yes, you can make stuffed meatballs in advance. Prepare them as usual, then store them uncooked on a baking tray in the fridge, covered with cling film. They will keep for up to 1 day, ready to be cooked when you need them. If you want to freeze them raw, place the raw meatballs on a tray in the freezer until solid, then transfer them to a freezer bag. They can be cooked straight from frozen, making them a convenient option for busy days. When you are ready, fry them in a pan or bake them in the oven until cooked through.
How should I store stuffed meatballs?
To store cooked stuffed meatballs, place them in an airtight container and refrigerate for up to 4 days. This keeps them fresh while maintaining the texture of the meat and the creaminess of the cheese filling. To enjoy them again, gently reheat them in the oven or on the stove to preserve their flavour.
Can I freeze stuffed meatballs?
Yes, you can freeze stuffed meatballs both before and after cooking. For uncooked meatballs, freeze them on a tray first, then transfer them to a sealed freezer bag. They can be cooked directly from frozen by frying or baking. For cooked meatballs, freeze them in a single layer, then store them in a freezer bag or container for up to 3 months. Reheat frozen cooked meatballs in the oven at 175 °C until heated through.
What to serve with stuffed meatballs?
Stuffed meatballs shine when served with sides that complement their rich, creamy texture. Tzatziki is the perfect partner, offering a refreshing contrast to the bold flavours of the meatballs. A fresh Greek salad with crisp cucumber, juicy tomatoes, and tangy lemon adds brightness to the plate. For something heartier, serve the meatballs alongside warm, toasted pita bread, al dente pasta, or a simple rice dish.

Ingredients

Meatballs
Minced beef
500 g
Small onion
1
Lemon, zest
1
A generous handful of fresh dill
Ground cumin
1 tsp
Ground coriander
1 tsp
Paprika
1 tsp
Cayenne pepper
Salt
1 tsp
Pepper
½ tsp
Apetina® Green Olives & Garlic White Cheese Cubes in Oil
150 g
Tzatziki
Cucumber
½
Turkish yogurt
300 ml
Garlic clove, grated
1
A generous amount of fresh mint leaves, finely chopped
Salt
½ tsp
A pinch of cayenne pepper
Greek salad
Cucumber
½
Cherry tomatoes
15 - 20
Small red onion
1
A handful of fresh basil
Lemon, juice
1
Olive oil
Salt
Pepper
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Tips: Perfect your stuffed meatballs

Learn how to make your stuffed meatballs even better with these practical tips below. Get ready to wow your guests and enjoy an unforgettable meal.

The ideal meat-to-fat ratio

A good meat-to-fat ratio is key to making juicy, flavourful meatballs. Aim for minced beef with around 20% fat, as this ensures the meat stays moist during cooking. Too lean, and your meatballs may turn out dry and crumbly. The fat also helps to carry the spices and herbs, guaranteeing a rich, satisfying bite every time. When combined with the melting cheese filling, the fat in the beef complements the smooth texture of the cheese, creating a mouth-watering balance between the two.

Avoid overmixing

To keep your meatballs tender, avoid overmixing the meat. Gently fold the ingredients together, just until everything is evenly combined. Overworking the meat can result in dense, tough meatballs, which lose their delicate texture. A light touch will help the meatballs stay juicy, with the cheese centre intact. By handling the meat gently, you allow the flavours of the spices and herbs to infuse into the beef without making the texture too firm.

Make easy stuffed meatballs with white cheese

These stuffed meatballs are a true crowd-pleaser, with a deliciously creamy white cheese centre. They are quick to make and have flavourful fresh herbs and warming spices. Once fried to golden perfection, the meatballs reveal their creamy, slightly melted cheese centre. Serve them with a zesty Greek salad and cool tzatziki for a complete Mediterranean experience.

Fresh taste of lemon and dill with the kick of cayenne pepper and herbs

Lemon zest and fresh dill bring a bright, refreshing flavour to these meatballs, making them stand out from the usual. The lemon adds a light citrusy note, while the dill gives a fresh, earthy balance to the rich beef. A hint of cayenne pepper provides a gentle kick, which complements the creamy white cheese at the heart of the meatball. The cumin introduces a warm, earthy undertone, and the paprika adds a subtle sweetness and smokiness, enhancing the delicate flavour of the cheese filling without overpowering it.

Serve with a Greek salad and tzatziki

A Greek salad is the best side dish for stuffed meatballs. The freshness of the tomatoes and crisp cucumber is delicious, along with the richness of the meatballs, while the red onion adds a little sharpness. Basil and lemon juice keep things light and refreshing, and tossed with a good drizzle of olive oil, you get that irresistible Mediterranean flair.

Do not forget the tzatziki, a cooling, homemade mixture of creamy yoghurt, cucumber, garlic, and fresh mint. Its tangy, smooth texture adds a cool, refreshing bite to the rich meatballs with every spoonful, and the tzatziki cuts through the spices and cheese. Together, the Greek salad and tzatziki offer a fresh, zesty contrast that complements the warm meatballs.

Explore some other tasty side dishes such as cucumber rolls, green summer salad, olive focaccia with white cheese, pull-apart cheese bread, or spinach waffles.

Ideas for varying the recipe

Vary the recipes with your favourite flavours. Choose from a variety of cheeses like cheddar, mozzarella, Monterey Jack, or Swiss cheese. Consider the flavour of the cheese and how it will blend with the spices in the meatballs. For example, a mature cheddar will add a strong taste, whereas a milder cheese like mozzarella allows the spices to stand out.

Instead of minced beef, try using ground chicken, lamb, or pork, or combine several types of minced meat for a complex and more interesting flavour. As different meats have varying fat contents and textures, you can experiment with the perfect balance between tender and firm.

If you want to go classic, serve the meatballs with tomato sauce. Let them quickly brown on all sides in the pan, then add a flavourful, rich tomato sauce to the pan and let them simmer until done. Sprinkle with freshly grated Parmesan cheese and serve with garlic bread or crusty bread on the side, as well as the Greek salad and tzatziki; this will be a true crowd favourite.

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