These cheesy meatballs were an absolute hit. Not only do they get the taste buds going, they also smell amazing whilst they cook.
For those of you doing keto, there is less than 1g of carbohydrate in this motherload, so you can snaffle till the cows come home.
For other diets, replace the mince with lower fat content and possibly consider replacing the cheese unless you are using it as some sort of healthy addition. You know your own diet regime so far be it for me to lecture you.
This recipe will make 22 meatballs in total if you make them like I did. enough to feed the family.
To make these cheesy meatballs you will need:
- 500g lean beef mince (I used 20% fat mince)
- 1/2 block vintage cheddar (to your own taste)
- 1 yellow onion
- 2tbsp garlic granules
- 1 knorr rich beef stock pot
- 2 eggs
- 2tbsp mixed herbs
- 2tbsp butter
- salt to taste
You will need to deal with this huge chunk of mince. take its meat-nappy off and split it into two 250g chunks. You will be getting your hands muchos sticky in this recipe so take off any rings or loose nail varnish before you begin.
place one of the chunks of mince into a food processor. crack in one egg, 1tbsp of garlic granules, 1 tbsp of mixed herbs, and half a stock pot then blend it together until it’s all a similar consistency.
The aim here is to make the mince smooth as the air pockets are what cause them to fall apart in the frying pan.
When done, return it to a large mixing bowl.
Repeat step 2 with the other half of the mince, the other egg, the remaining garlic and mixed herbs and stock pot.
Place this second mixture in the same bowl as the first. We’re going to mix them together soon.
halve and peel the onion. If you have a grater attachment on your food processor then this is a brilliant time to use it. If not, a regular grater will do the trick.
Remember to take regular breaks if the dreaded onion tears start flowing. Fresh air helps, as does sniffing some tea (apparently?).
You may also grate some cheese into this if you wish. I took a 1cm strip of the end of my block of cheese and grated that in. This is personal preference more than anything.
Chop 22x 1cm cubes of cheese. These will go into the centre of the meatballs. Pop them to one side until step 7.
Take all of the lovely grated cheese and onion-ness (or just onion-ness if you forewent the cheesy goodness) and pop it into the bowl with your mince.
Now is where we get really messy. You can use a wooden spoon but it is much better just to get your hands in and mix together everything by hand. Spend a good few minutes working in the onion and cheese, making sure it is thoroughly distributed.
Doing it by hand allows you to feel where the cheese and onion have got to and notice any bland bits of mixture that has none in.
Now, have a plate or two (dependent upon plate size) handy because here is where we make our final product, ready to cook.
Take yourself a scoop of mixture and mould it into the palm of your hand. it should be only as big as your palm, no bigger, and about 1/2cm thick. Right now it could make a very nice beefburger!
Next, take cube of cheese and press it dead centre into your palm. Fold the corners of your patty in around and over to cover the cheese.
Then, you need to roll this into a ball between both palms. Make sure that any spaces or gaps are filled in by using the tip of your index finger to smooth over the mixture. It should be moist (I’m sorry, i know some people hate that word but it does apply here) enough to smooth over with ease.
Once you are happy with the size, shape and composition of your balls (ooer missus!) then place it on a plate and move onto the next one until there’s no more mixture left.
Melt 2 tablespoons of butter in a frying pan (other fats or fat replacements will do but butter is the best for searing) on high heat.
Place as many meatballs into the frying pan as you can and turn the heat down to medium.
The fat from the meat should add to the butter in the pan and create a lovely shallow-fry. Add some salt if you wish, but bear in mind that the stock pot we put in adds quite a bit of flavour. Don’t make them too salty.
Turn them regularly so that they don’t burn on one side. If you’ve made them lovely and spherical, they should just sit at whatever angle you turn them to.
Repeat this until done, then repeat the whole of this step with as many as you have left over uncooked.
At this point, you could freeze the uncooked ones and save them for another day, But beware, defrosting them adds more water to the mixture and you won’t get such a nice outcome after you defrost them.
When they have all done cooking, you can start to dig in. Be it with pasta, quinoa, Cauli Rice, passata, whatever you want.
I hope that you have enjoyed this recipe. If you do happen to share it, I would love some credit for it.
And remember, hot things burn you. Sharp things cut you. always be careful in the kitchen.