Brazilian recipe
Cheese-Stuffed Meatballs (Almôndegas recheadas com queijo)
These homemade cheese-stuffed meatballs are tender, savory, and perfect for a quick, comforting lunch or dinner.
0.0 / 5 by 0 Reviews
Ingredients
30 g of queijo fresco, cubed
1 garlic clove, crushed
1 tsp dried oregano
100 g lean ground beef
1/2 onion, finely chopped
1 tbsp fresh parsley, chopped
Salt to taste
1 tbsp all-purpose flour
1/2 can tomato sauce
1 garlic clove, crushed
1 tsp dried oregano
100 g lean ground beef
1/2 onion, finely chopped
1 tbsp fresh parsley, chopped
Salt to taste
1 tbsp all-purpose flour
1/2 can tomato sauce
Where to find ingredients
You can find queijo fresco and fresh produce at local markets or neighborhood grocery stores. Ground beef and pantry staples are widely available at any standard supermarket meat counter and canned goods aisle.
Preparation method
- Season the queijo fresco cubes with oregano and set aside.
- In a mixing bowl, combine the ground beef, chopped onion, crushed garlic, fresh parsley, and salt.
- Gradually add the flour, mixing thoroughly until you achieve a consistent, bindable meat mixture.
- Take small portions of the meat mixture, flatten them in your palm, and place a seasoned cheese cube in the center.
- Carefully enclose the cheese with the meat, shaping and rolling it into a smooth ball.
- Arrange the meatballs on a baking sheet and bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until golden brown and fully cooked through.
- While the meatballs are baking, heat the tomato sauce in a saucepan.
- Serve the meatballs hot, drizzled with the warm tomato sauce.
Observations
Cheese-stuffed meatballs are a versatile and delicious dish, perfect for anyone looking for a practical yet flavorful meal. This recipe combines the succulence of lean ground beef with the creaminess of melted cheese, resulting in truly irresistible bites. When served with a classic tomato sauce, they make for an excellent choice for everyday dining or casual gatherings with family and friends.
Ratings and comments