Recipe #6667
Stuffed Meatballs
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 40 min |
1 1/2 dozen
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Saputo |
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Recipe ingredients
- 500 g (1 lb. 2 oz) lean ground beef
- 125 mL (1/2 cup) fine bread crumbs
- 1 egg
- 2 green onions, sliced thinly
- 2 cloves garlic, smashed
- 5 ml (1 tsp.) dried thyme
- 5 ml (1 tsp.) dried oregano
- Salt and freshly ground pepper to taste
- Sufficient quantity, Saputo pizza mozzarella cheese, in 1 cm (1/4 in) dice
- Sufficient quantity, olive oil
- Dipping sauce
- 180 mL (3/4 cup) commercial salsa (medium)
- 180 mL (3/4 cup) ketchup
- 1 lime, juiced and zest grated
Preparation
In a bowl, place the beef, bread crumbs, egg, onion, garlic, thyme, oregano, salt and pepper. Combine gently with your hands.
Using 15 ml (1 tbsp) at a time, shape the mixture into balls and bury one cube of cheese in the middle of each ball.
In a non-stick skillet, fry the meatballs in hot oil for about 10 minutes, shaking the pan so they brown evenly.
In a bowl, combine the salsa, ketchup, lime juice and zest.
Serve the meatballs with cocktail picks for easy dipping.
Suggestion
You may use lean ground veal or pork instead of beef.The meatballs may be frozen before cooking. Defrost them a few hours in advance and drain them on paper towels before browning.
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