Andy Montoya
Meatballs are a versatile dish that can be served as a main course, appetizer, or even a salad topping. While there are many ways to prepare meatballs, baking is a popular option. To make baked meatballs with cheese in the middle, you'll need ground meat, eggs, breadcrumbs, cheese, and seasonings. First, mix the meat, eggs, breadcrumbs, cheese, and seasonings in a large bowl. Next, form the mixture into equal-sized balls, creating an indentation in each for the cheese. Then, gently mould the meat around the cheese, ensuring it's enclosed within the meatball. Place the meatballs on a baking sheet and bake at 350-400°F for 12-30 minutes, until cooked through and browned. For an extra cheesy touch, sprinkle mozzarella and Parmesan on top before serving.
| Characteristics | Values |
|---|---|
| Meat | Ground beef, pork, veal, lamb, turkey, chicken, or buffalo |
| Binder | Breadcrumbs, eggs, milk, or yogurt |
| Cheese | Freshly grated Romano or Parmesan, mozzarella, or pecorino Romano |
| Seasonings | Parsley, salt, pepper, garlic, garlic powder, onion powder, dry mustard, smoked paprika, or Cajun seasoning |
| Cooking Method | Pan-frying, baking, roasting, or broiling |
| Cooking Time | 10-30 minutes, depending on the method and size of the meatballs |
| Serving Suggestions | Serve with marinara or other pasta sauce, polenta, pasta, or in a sandwich |
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What You'll Learn
Choosing your meat
Choosing the right meat for your meatballs is important, as it will determine the flavour and texture of the final product. Here are some tips and options to consider when selecting your meat:
Types of Meat
You can use any type of ground meat for your meatballs, including beef, pork, lamb, turkey, chicken, veal, or buffalo. You can also mix different types of ground meat to create a blend of flavours and textures. For example, a blend of ground beef and pork is a popular choice, as it combines the richness of beef with the tenderness of pork.
Fat Content
The fattier the meat, the more tender your meatballs will be. If you use leaner meats, such as turkey or chicken, they can overcook and become tough more quickly. Therefore, it's important to watch the cooking time more carefully when using leaner meats. Ground beef with around 80% lean meat is a good option, as it has enough fat to keep the meatballs moist and juicy without being overly greasy.
Preparation
When preparing the meat for your meatballs, it's important not to overwork it. Over-mixing the meat can make it tough and affect the texture of the final product. Use your hands to gently mix the meat with the other ingredients until they are just combined. This will help ensure your meatballs are tender and juicy.
Adding Cheese
When making cheese-stuffed meatballs, you can use a variety of cheeses, such as mozzarella, Parmesan, pecorino romano, or a combination of cheeses. Freshly grated cheese will give you the best flavour. To form the meatballs, create a small indentation in the centre of the meatball and add a few cubes of cheese, then carefully mould the meat around the cheese.
Cooking Methods
The cooking method you choose can also impact the texture and flavour of the meat. Baking, pan-frying, or a combination of both are common methods for cooking meatballs. Baking in an oven at around 350-400°F for 20-30 minutes will give you evenly cooked meatballs. Pan-frying in a skillet with a little oil over medium-high heat for 4-5 minutes per side will create a crispy, browned exterior.
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Preparing the cheese
Next, you'll want to combine the cheese with the other ingredients. In a large bowl, mix the cheese with bread crumbs, parsley, salt, pepper, garlic powder, onion powder, and any other seasonings you want to add. You can also add an egg at this stage, which will act as a binding agent. Stir in water, half a cup at a time, until the mixture is moist but still holds its shape.
Now you're ready to form the mixture into balls. Use a cookie scoop or spoon to scoop the mixture, and form it into balls with your hands. If you're adding mozzarella to the middle of your meatballs, press the meat mixture down slightly to create an indentation, add a few cubes of mozzarella, and carefully mold the meat around the cheese.
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Combining ingredients
Combining the ingredients is the first step to making delicious cheese-stuffed meatballs. The ingredients you choose to combine will depend on your taste preferences and dietary requirements.
Firstly, gather your ingredients. For a simple meatball recipe, you will need ground meat, eggs, breadcrumbs, cheese, and seasonings. You can use any type of ground meat, such as beef, pork, lamb, turkey, chicken, veal, or buffalo. Keep in mind that the fattier the meat, the more tender your meatballs will be. For the cheese, freshly grated Parmesan or Romano cheese will add a great flavour to your meatballs. You can also use mozzarella cheese for the stuffing. For the breadcrumbs, slightly stale Italian bread is preferable. If your bread is soft, try letting it sit out overnight.
Once you have gathered your ingredients, it's time to start combining them. Use your hands to gently mix the ground meat, eggs, breadcrumbs, cheese, and seasonings in a large bowl. Be careful not to overwork the meat, but mix until all the ingredients are well combined. The eggs act as a binding agent, helping to hold the ingredients together and prevent the meatballs from drying out. The breadcrumbs will absorb the juices from the meat, keeping your meatballs juicy and flavourful.
If you are making cheese-stuffed meatballs, you will need to create an indentation in the meat mixture for the cheese. Use a cookie scoop or spoon to scoop out a portion of the meat mixture and create a small hole in the centre. Place a couple of cubes of fresh mozzarella in the indentation and carefully mold the meat mixture around the cheese, rolling it into a uniform ball. Repeat this process until you have formed all your meatballs.
Now that your meatballs are ready, you can choose to cook them in a variety of ways. You can bake them in the oven, pan-fry them, or simmer them in a marinara sauce. Each cooking method will give your meatballs a slightly different texture and flavour, so feel free to experiment and find the one you like best!
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Shaping the meatballs
Next, use a medium cookie scoop or spoon to scoop the meat mixture. Then, use your hands to form the mixture into equal-sized balls. The size of the meatballs will depend on your preference, but they are typically around 1 to 1.5 inches in diameter. If you are making cheese-stuffed meatballs, take a portion of the meat mixture and press it down slightly to create an indentation. Place a couple of cubes of cheese in the middle and carefully mold the meat around the cheese, rolling it into a uniform ball shape.
If you are cooking the meatballs in sauce, it is recommended to form the mixture into slightly smaller balls, as they will expand during cooking.
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Cooking methods
There are several ways to cook meatballs with cheese in the middle. One option is to bake them in the oven. Preheat your oven to between 350°F and 400°F. Line a baking sheet with foil and spray with non-stick cooking spray. Combine the meat, egg, breadcrumbs, cheese, onion, garlic, salt, pepper, and parsley in a large bowl. Use your hands to mix the ingredients, being careful not to overwork the meat. Form the mixture into balls, making an indentation in each to add a couple of cubes of fresh mozzarella. Carefully mould the meat around the cheese and roll into uniformly shaped meatballs. Place the meatballs on the baking sheet and bake for 17 to 30 minutes, or until cooked through and browned.
Alternatively, you can cook the meatballs in a skillet on the stovetop. Heat a large skillet over medium-high heat and add a little neutral oil such as grapeseed, avocado, canola, or vegetable oil. When the oil is hot, add the meatballs and brown for 4-5 minutes, then flip. Pour marinara sauce over the meatballs and sprinkle with shredded mozzarella and grated Parmesan cheese. Transfer the skillet to the oven and bake at 400°F for 25-30 minutes, or until the meatballs are cooked through and the cheese has melted.
You can also cook the meatballs directly in sauce on the stovetop. Bring a marinara or other pasta sauce to a simmer in a large skillet. Add the meatballs and cover, simmering for 30 to 35 minutes, or until cooked through.
If you are making a large batch, you can freeze the uncooked meatballs and defrost them overnight in the fridge when you are ready to cook them. Pan-sear the defrosted meatballs and then transfer them to the oven to finish cooking.
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