27 May, 2017
Cheese Stuffed Meatballs
Cheese Stuffed Meatballs
Makes: 12
Ingredients:
- 500g lean beef mince
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 12 bambini bocconcini bells
Method:
- Preheat the oven to 180 degrees Celsius and line a tray with baking paper
- In a small mixing bowl evenly massage the garlic powder and celery salt through the mince
- Divide the mixture into 12 equal portions
- Flatten one portion of the mince into a disc about 1cm thick
- Place the bamini bocconcini in the middle of the mince
- Spread the mixture around the cheese bell to ensure it is fully covered and press to seal the cheese well
- Repeat with the remaining ingredients
- Dampen your hands and roll each meatball one last time to give a nice smooth finish
- Place the meatballs on the baking tray and bake for 20 minutes
- Serve as desired
Nutritional Value per Meatball:
- Calories: 177
- Total fat: 3.5g
- Total carbohydrates: 0.2g
- Protein: 14.8g
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly either cooked or uncooked to be consumed within 6 months
- Also delicious simmered in a can of condensed tomato soup instead of oven baking.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.