Patrick Oconnell
There are many types of cheese that can be used in meatballs, including mozzarella, gouda, cheddar, parmesan, ricotta, pecorino, and feta. The type of cheese used can depend on the desired texture and flavour of the meatballs. For instance, soft cheeses like ricotta and mascarpone add moisture and creaminess, while harder cheeses like parmesan add umami and structure. Mozzarella is a popular choice for stuffed meatballs as it melts easily and creates a gooey centre. When choosing a cheese to add to meatballs, it is important to avoid highly processed cheeses and opt for real, high-quality cheeses instead.
| Characteristics | Values |
|---|---|
| Cheese to add moisture | Ricotta, mascarpone, blue cheese, mozzarella |
| Cheese to add flavour | Parmesan, feta, fontina, cheddar, pecorino romano |
| Cheese to melt on top | Mozzarella, gouda, shredded Jack |
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Mozzarella-stuffed meatballs
To make mozzarella-stuffed meatballs, you will need ground beef, an egg, breadcrumbs, parmesan, garlic, onion, salt, pepper, and parsley. Firstly, preheat your oven to 400°F. Line a baking sheet with foil and spray with non-stick spray. In a large bowl, mix all your ingredients together, adding 1 to 2 tablespoons of water if the mixture is too dry. Use your hands or a wooden spoon to combine the ingredients, being careful not to overmix.
Now it's time to add the mozzarella! Take a medium cookie scoop or spoon and portion the mixture onto your baking sheet. Place one cube of mozzarella in the centre of each portion. Wrap the meat mixture around the cheese and shape into balls. You can also roll the mixture into balls, poke a hole in each one, stuff with mozzarella, and reform the meatball around the cheese.
Place the meatballs back on the baking sheet and cook in the oven. While the meatballs are cooking, you can make a simple tomato or marinara sauce on the stovetop. To make a tomato sauce, sauté garlic and tomato paste in olive oil. Add in basil and tinned tomatoes for a quick and easy sauce. For a marinara sauce, simmer the meatballs in the sauce and serve with pasta or on their own.
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Ricotta and Parmesan
On the other hand, Parmesan adds flavour and an umami element to meatballs. It is best to use fresh Parmesan, or Parmigiano Reggiano, as it has much more moisture than pre-shredded Parmesan. Parmesan is often grated and mixed into the meatball mixture or sprinkled on top of the meatballs after they are cooked.
When using Ricotta in meatballs, it is important to note that it is a soft cheese, and if too much is used, it can melt out and make a mess in the pan. However, when used in the right proportion, it creates deliciously light and tender meatballs. Some recipes even call for mixing the Ricotta with breadcrumbs and allowing the breadcrumbs to soak in the cheese, creating an extra-soft and creamy texture.
When using Parmesan, it is important to note that it is a salty cheese, so you may want to reduce the amount of added salt in your meatball recipe. Parmesan is a hard cheese, so it will hold its shape better than Ricotta and is less likely to melt out of the meatballs during cooking.
Both Ricotta and Parmesan cheeses can be used in combination with other cheeses in meatballs as well. For example, mozzarella can be melted on top of meatballs, and Pecorino can be mixed into the meatball mixture or sprinkled on top.
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Cheddar cheese
Cheddar is a hard cheese, and hard cheeses are generally better for adding to meatballs, as soft cheeses tend to melt out and make a mess in the pan. If you want to be sure your cheddar cheese will stay inside your meatballs, cut it into small cubes, and then make an indentation in each meatball and press a cube of cheese into it before forming them.
For a different flavour, you could try adding other herbs and spices to your cheddar cheese meatballs. Oregano and mint, for example, work well with cheddar and feta cheese.
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Feta
If you are making Greek-style meatballs, you can combine beef, lamb, and feta cheese, along with red onion, garlic, oregano, lemon zest, rosemary, egg, and breadcrumbs. Form the mixture into meatballs and fry in a non-stick frying pan with a small splash of olive oil until golden brown on all sides and cooked through.
You can also bake Greek-style meatballs with feta in the oven. To do this, preheat your oven to 400°F/200°C. Spray a glass baking dish with olive oil or non-stick spray. Use a food processor to chop the onion very finely, then drain off any excess liquid. Crumble the feta cheese with a fork, and add it to a bowl with ground beef, the finely chopped onion, minced garlic, egg, olive oil, red wine vinegar, Greek oregano, Greek seasoning, salt, and pepper. Form the mixture into meatballs and bake.
Greek meatballs with feta can be served with a Greek salad, toasted pita bread, or a Greek yoghurt dip. They also go well with tzatziki sauce.
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Pecorino Romano
To make meatballs with Pecorino Romano, you can use a blend of ground beef and pork, along with breadcrumbs, eggs, garlic, Italian herbs, salt, and pepper. Mix the ingredients together with your hands until they are well combined. Form the mixture into balls, and fry them in olive oil until browned. You can then add them to a tomato-based sauce, or serve them with pasta and more grated Pecorino Romano on top.
For a traditional Italian-American recipe, you can use Locatelli Pecorino Romano cheese, which is known for its sharp and distinct flavour. This recipe also includes ground meat, eggs, parsley, garlic, salt, pepper, breadcrumbs, and milk. Mix the ingredients together, form them into 2-3 inch balls, and fry them in a combination of olive oil and canola oil.
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Frequently asked questions
Mozzarella, gouda, cheddar, parmesan, pecorino, feta, and ricotta are all popular choices.
Ground beef, pork, and veal are all good options.
Make sure the cheese is well-sealed inside the meatball.
Breadcrumbs, eggs, garlic, onion, salt, and pepper are all commonly used.
Baking in the oven or frying in a pan are both good options.
