Brazilian recipe
Cheese-Stuffed Meatballs (Almôndegas recheadas com queijo)
A straightforward recipe for tender, flavourful homemade meatballs stuffed with queijo fresco, perfect for a quick lunch or dinner.
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Ingredients
30 g queijo fresco, cubed
1 garlic clove, crushed
1 tsp dried oregano
100 g lean minced beef
1/2 onion, finely chopped
1 tbsp fresh parsley, chopped
Salt to taste
1 tbsp all-purpose flour
1/2 tin tomato sauce
1 garlic clove, crushed
1 tsp dried oregano
100 g lean minced beef
1/2 onion, finely chopped
1 tbsp fresh parsley, chopped
Salt to taste
1 tbsp all-purpose flour
1/2 tin tomato sauce
Where to find ingredients
You can find fresh mince and vegetables at local markets or supermarkets like Pick n Pay or OK. Queijo fresco can be sourced from artisanal cheese producers or specialty deli counters; if unavailable, a firm feta or mild mozzarella can serve as a substitute.
Preparation method
- Season the cheese cubes with oregano and set aside.
- In a mixing bowl, combine the minced beef, chopped onion, crushed garlic, chopped parsley, and salt.
- Add the flour gradually, mixing well until you achieve a homogeneous and binded mixture.
- Take small portions of the meat mixture, flatten them in the palm of your hand, and place a seasoned cheese cube in the centre.
- Close the mixture carefully, shaping and rolling it to form the meatballs.
- Arrange the meatballs on a baking tray and bake in a preheated oven at 180°C for approximately 20 minutes, or until golden brown and cooked through.
- While the meatballs are in the oven, heat up the tomato sauce.
- Serve the meatballs hot, drizzled with the heated tomato sauce.
Observations
Meatballs stuffed with queijo fresco are a versatile and delicious dish, ideal for those seeking a practical yet flavourful meal. This recipe combines the succulence of minced beef with the creaminess of melted cheese, resulting in irresistible meat spheres. Served with a homemade tomato sauce, they are an excellent option for daily meals or for hosting friends and family.
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