Cheese stuffed Meatballs with MORE cheese on top!

Cheese stuffed Meatballs with MORE cheese on top!

Cheese stuffed Meatballs with MORE cheese on top!

Cheese stuffed Meatballs with MORE cheese on top!

HEALTH BENEFITS: Cheese is a great source of calcium, fat, and protein.  Canned Tomatoes contain a wide variety of nutrients, including vitamin C, Vitamin E, potassium, and fibre. They're also loaded with powerful antioxidants, such as beta-carotene and lycopene. Beef is a great source of protein.





1 onion chopped finely

500g minced Irish beef

4 cloves garlic, minced

Generous hand-full of chopped fresh parsley

½ cup breadcrumbs

1 tablespoon of mayonnaise

1 tablespoon of whole milk

1 teaspoon smoked paprika

1 teaspoon sea salt

1 packet (135g) The Little Milk Company cheddar, cut into 1.5cm cubes

2 tablespoons Irish Rapeseed oil



1 tablespoon Irish Rapeseed oil

2 cloves garlic, minced

½  tablespoon smoked paprika

½  teaspoon anchovy paste (optional)

Splash of red or white wine vinegar

2 roasted red peppers - chopped

2 tins of chopped tomatoes

1 pack (200g) of grated mozzarella cheese


SERVE with spagetti



MEATBALLS: Fry onions on a pan gently until translucent. Leave cool.   Combine beef, garlic, cooked onions, parsley, breadcrumbs, mayonnaise, milk, smoked paprika, and salt in a bowl. Using your hands, gently mix all ingredients to incorporate. Shape mixture into golf ball size balls. Poke a hole in each ball and insert 1 cheese cube. Re-form meatballs to seal in cheese. Refrigerate meatballs for 30 minutes.
Warm olive oil in a large, wide skillet over medium-high heat. Sear meatballs, in batches if necessary, until browned on all sides, about 10 minutes total (they will not be cooked through). Transfer meatballs to a platter and set aside; do not wipe out skillet as this is a great source of flavour that your sauce will incorporate later!

SAUCE: Add oil to same pan used for the meatballs. Add garlic and cook for 1 minute. Add paprika, anchovy paste stirring to combine. Cook for 1 minute, then add wine vinegar, stirring quickly to scrape up browned bits from bottom of pan. Add tomatoes and peppers and bring mixture to a boil.
Add meatballs to sauce and reduce heat to medium-low. Cover the top of the meatballs and sauce with the mozzarella.  Put the lid on and simmer until meatballs are cooked through, about 30 minutes. Serve on a bed of spagetti with a side of garlic bread. Enjoy

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