Monday, 8 April 2013

Cheese Stuffed Meatballs (Low Carb, Gluten-Free, etc... no breadcrumbs!)

What's more awesome than a great meatball? A great meatball stuffed with stretchy cheese!!

These can be eaten straight out of the pan, on top of pasta, in a crusty roll,... the possibilities are endless!

Cheese Stuffed Meatballs
Makes about 12 golf ball-sized meatballs

  • 1 lb lean ground beef
  • 1 egg, beaten
  • 1-2 grated or finely chopped cloves of garlic
  • 1/2 cup finely grated Parmesan cheese (I prefer fresh, but the powdery canned version would work too)
  • 1 tablespoon dry oregano
  • Fresh ground pepper to taste
  • mozzarella, provolone, or other stretchy pizza cheese cut into 1/2 inch cubes
  • vegetable oil
  • 2 cups tomato sauce or crushed canned tomatoes
  1. Preheat oven to 350F.
  2. Thoroughly mix the beef, egg, garlic, Parmesan, oregano, and ground pepper.
  3. With clean hands, pick up a small handful of the meat mixture and shape it into a ball. Push one cheese cube into the center of the meatball and then close it up so that no cheese is showing. Repeat until you've used up all your meat mixture.
  4. Heat a few tablespoons of oil in an oven-proof frying pan on the stove top. Gently place the meatballs in the pan and allow to brown 1-2 minutes per side. Be careful when turning them that you're not breaking them or the cheese will escape.
  5. Once the meatballs are browned all around, spoon out and discard most of the oil from the pan and pour the tomato sauce on top of the meatballs. 
  6. Place the pan in the preheated oven and cook for about 15-20 minutes or until the sauce is bubbly and the meatballs are fully cooked.

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