Stuffed Meatballs with Vegetables and Cheese
A flavorful and hearty dish, perfect for a comforting meal.
Ingredients
- 400 g minced chicken
- 400 g ground beef
- 400 g minced pork
- 2 eggs
- 1 onion, finely chopped
- 2 garlic cloves, minced
- Butter (for greasing and cooking)
- 1/3 head of cabbage, shredded
- 1 carrot, grated
- Fresh dill, finely chopped
- Fresh cilantro, finely chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon Italian seasoning
- 4 medium potatoes, peeled and chopped
- 1 tomato, diced
- 1 cucumber, sliced
- 1 leek, finely chopped
- Fresh basil (for garnish)
- 3 tablespoons olive oil
- 30 ml lemon juice
- 1 garlic clove, minced
- 150 ml warm milk
- Vegetable oil (for frying)
- 100-150 g cheese (cheddar, mozzarella, or any preferred type)
Instructions
1. Prepare the Meat Mixture
- In a large bowl, combine minced chicken, ground beef, and minced pork.
- Add the eggs, chopped onion, minced garlic, paprika, cumin, curry powder, Italian herbs, salt, and pepper to taste.
- Mix thoroughly until all ingredients are well incorporated.
2. Prepare the Filling
- Grate the cheese and set aside.
- In a heated pan with a bit of butter, sauté the shredded cabbage and grated carrot until softened. Mix in fresh dill and cilantro, and season with salt and pepper. Let cool.
3. Form the Meatballs
- Take a portion of the meat mixture (about the size of a golf ball) and flatten it in your hand.
- Place a small amount of the sautéed vegetable mixture and a pinch of grated cheese in the center.
- Gently wrap the meat around the filling, sealing it completely to form a stuffed meatball. Repeat with the remaining mixture.
4. Cook the Meatballs
- Heat a skillet with vegetable oil over medium heat.
- Fry the meatballs until golden brown on all sides. Transfer them to a baking dish.
5. Prepare the Side Vegetables
- In a separate bowl, toss the chopped potatoes, tomato, leek, and a drizzle of olive oil, lemon juice, minced garlic, and salt.
- Spread this vegetable mix around the meatballs in the baking dish.
6. Bake
- Preheat your oven to 180°C (350°F).
- Pour warm milk over the vegetables and meatballs. Cover the dish with foil and bake for 30–40 minutes, or until the meatballs are cooked through and the potatoes are tender.
7. Serve
- Garnish with fresh basil and serve hot with sliced cucumber on the side.
Variations
- Vegetarian Alternative
- Replace the meat with a mix of cooked lentils, mashed chickpeas, and breadcrumbs. Add an extra egg for binding.
- Use feta cheese or cream cheese for the stuffing.
- Different Meat Choices
- Substitute pork with turkey or lamb for a lighter or richer flavor.
- Spice Customization
- Add chili flakes for heat or swap curry powder with garam masala for an Indian twist.
- Cheese Variations
- Use gouda, blue cheese, or a mix of cheeses for a different flavor profile.
- Gluten-Free Option
- Use almond flour or gluten-free breadcrumbs in the meat mixture if needed.
Tips for Success
- Handling the Meat Mixture: Keep your hands damp when shaping the meatballs to prevent sticking.
- Ensure Even Cooking: Make sure the meatballs are uniformly sized for consistent cooking.
- Cheese Melting: Freeze small cheese chunks for 5–10 minutes before stuffing to avoid them melting out during cooking.
- Make Ahead: Prepare the meatballs a day ahead, refrigerate, and bake when ready to serve.
Enjoy your delicious stuffed meatballs!