Andy Montoya
There are many types of cheese that can be used in meatballs, with the type of cheese depending on the desired end product. For instance, ricotta adds moisture, parmesan adds umami, and feta holds its shape within the meatball. Mozzarella is a popular choice for stuffed meatballs, as it melts easily and provides a gooey centre. Other cheeses that can be used in meatballs include cheddar, blue cheese, fontina, and mascarpone.
| Characteristics | Values |
|---|---|
| Cheese to add moisture | Ricotta, Mascarpone, Mozzarella, Blue Cheese |
| Cheese to add flavour | Parmesan, Feta, Fontina, Cheddar |
| Meat | Beef, Pork, Veal, Chicken, Turkey |
| Other ingredients | Breadcrumbs, Eggs, Onion, Garlic, Salt, Pepper, Parsley |
| Cooking method | Pan-fried, Baked, Simmered in sauce |
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What You'll Learn
Mozzarella stuffed meatballs
Ingredients
To make mozzarella stuffed meatballs, you will need ground beef, an egg, breadcrumbs, parmesan cheese, onion, garlic, salt, pepper, parsley, and of course, mozzarella. You can use 80% lean ground beef, or a mix of half beef and half Italian sausage. For the mozzarella, cut it into 1/2-inch cubes. You will need 24 cubes for every pound of meat.
Method
First, combine all the ingredients except the mozzarella in a bowl and mix until combined. Be careful not to overmix. If the mixture is too dry, add a tablespoon or two of water. Next, scoop some of the meat mixture with a spoon and place a piece of mozzarella in the centre. Wrap the meat around the cheese and shape it into a ball. Place the meatballs on a foil-lined baking sheet and bake at 400°F for 17 to 20 minutes, or until cooked through, flipping halfway through.
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Parmesan for flavour
Parmesan is a great cheese to use for flavour in meatballs. Freshly grated Parmesan will give you the best flavour. It adds some umami, and can be used to bind the meat mixture together. Parmesan is also a good option if you are using lower-quality meat, as it will add flavour to the meatballs.
When making Parmesan meatballs, it is important to use fresh Parmesan, rather than pre-shredded, as it has much more moisture. You can also add an egg to the mixture to help bind it together. If you are making stuffed meatballs, make sure the cheese is wrapped well within the meat mixture, otherwise, it may melt out while cooking.
If you are looking for a meat alternative, turkey meatballs with blue cheese are also a great option.
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Ricotta for moisture
Ricotta is a soft, creamy Italian cheese that adds a ton of moisture to meatballs, making them tender and juicy. It is a key ingredient in achieving that melt-in-your-mouth texture.
When making meatballs, it is important to ensure they are juicy and tender. This is where ricotta comes in. Its creamy consistency and high moisture content make it an excellent choice for creating a soft and succulent meatball. The addition of ricotta helps to prevent the meatballs from becoming dry and crumbly, which can sometimes occur when using leaner meats or overcooking.
The use of ricotta in meatballs is particularly popular in Italian cuisine, where it is often combined with other meats and ingredients to create a balanced and flavourful dish. For instance, a classic combination is to use equal parts ground beef and pork, with the option of adding veal for an even more traditional touch. The ricotta then becomes the star of the show, adding that extra creaminess and moisture that takes the meatballs to the next level.
While ricotta is a fantastic option for adding moisture, it is worth noting that it may not be the best choice if a strong cheesy flavour is desired. In this case, other cheeses like parmesan or pecorino romano can be used alongside ricotta to boost the overall flavour profile. These harder cheeses also act as binders, helping to hold the meatballs together and ensuring the ricotta doesn't simply melt out during cooking.
For those who don't enjoy ricotta, there are alternatives that can be used to achieve similar results. One option is mascarpone, another Italian cheese with a creamy consistency similar to ricotta. This cheese will perform similarly in the recipe, adding moisture and tenderness to the meatballs without an overwhelming flavour.
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Feta for cheese bits
Feta cheese is a great option for adding to meatballs. It is a Greek cheese that is known for its salty, tangy, and creamy flavour. Its strong flavour means that a little goes a long way, so you don't need to use too much.
Feta is a particularly good choice if you want your meatballs to hold their shape. When using feta, it is best to crumble it up and mix it into the meatball mixture. This will ensure that the cheese is evenly distributed throughout the meatballs and help them to hold together during cooking.
Feta pairs well with other Mediterranean and Greek ingredients. Many recipes for Greek meatballs include feta, along with ingredients like garlic, oregano, and Greek seasoning. These meatballs are often baked in a tomato feta sauce and served with tzatziki sauce.
When choosing feta for your meatballs, it is recommended to use a block of feta and crumble it yourself, rather than buying pre-crumbled feta, as the pre-crumbled variety can be overly salty and lacking in flavour.
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Cheddar cheese cubes
To make cheddar cheese stuffed meatballs, you'll need ground beef, cheddar cheese, and seasonings like kosher salt, black pepper, garlic powder, and smoked paprika. You can also add other ingredients like breadcrumbs, milk, eggs, and herbs to enhance the flavour and texture of the meatballs.
Here's a step-by-step guide to making cheddar cheese cubes for meatballs:
- Start by dividing your ground beef into equal portions, depending on how many meatballs you plan to make. Typically, each meatball will require a cube of cheese, so plan accordingly.
- Flatten each portion of ground beef into a circle.
- Place a cheddar cheese cube in the centre of each circle. The size of the cube can vary, but a common recommendation is to cut the cheese into 1/2-inch cubes.
- Carefully shape the meat around the cheese cube, ensuring it is sealed well. This step is crucial to prevent the cheese from oozing out during cooking.
- Season the meatballs with your desired combination of salt, pepper, garlic powder, and smoked paprika. You can either roll the meatballs in the seasoning mixture or mix the seasonings directly into the ground beef before forming the meatballs.
- Place the seasoned meatballs on a prepared baking sheet or pan. You can line it with parchment paper or grease it with oil or cooking spray.
- Bake the meatballs in the oven until they are cooked through. The baking time will depend on the size of your meatballs, but on average, it should take around 10-20 minutes at 400°F.
- Allow the meatballs to rest for a few minutes before serving. This helps ensure the cheese doesn't ooze out when you bite into the meatballs.
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Frequently asked questions
Mozzarella, cheddar, feta, and blue cheese are all good options for stuffed meatballs.
Freshly grated Parmigiano Reggiano and ricotta are both used in Italian meatballs. If you don't like ricotta, you can use mascarpone instead.
Make sure the cheese is wrapped well within the meat mixture when forming the meatball. If you can see any of the cheese, it will likely melt out.
Ground beef is a good option, but you can also use ground chicken thighs, ground turkey, or ground veal.
Breadcrumbs, eggs, garlic, parsley, salt, and pepper are all commonly used ingredients in cheese-stuffed meatballs.
