Cheesy Meatballs

18 May 2012

Category: recipes

These meatballs taste great, and are perfect for the children's tea, or for adult supper.  These are based loosely on a Spanish recipe, with an Isle of Wight twist.

You can vary the spicing to suit your taste - spices that work well (not all together though!) include smoked paprika, ground coriander, ground cumin, fennel seeds, star anise, or try Thai spicing.  Not authentic, but tasty!  Try different cheeses - the Spanish recipe uses Manchego, but mozzarella or feta work well too.  Feta and fresh mint with fennel would be a good mix.

Serve with salad, or make(or buy)  a rich tomato sauce

Cheesy Meatballs

Serves 4.  Preparation time 30 minutes. Cooking Time 30 minutes.


  • 300g beef mince
  • 200g pork mince (or just beef or pork - but adding pork makes a moister meatball)
  • 2 cloves oak smoked garlic, finely chopped or smashed
  • 1 shallot, finely chopped
  • 1 tbsp oak smoked tomatoes, finely chopped or whizzed in a processor
  • 1 tsp thyme
  • 100g cheese cut into small cubes - mozzarella is good
  • pinch salt and pepper


  1. Mix all of the ingredients (except the cheese) together well in a bowl
  2. The mixture should be moist and form easily into ball shapes - if it feels dry, either add some beaten egg, or a tablespoon of tomato puree.
  3. Form into balls, the size of a pingpong ball is a good guide
  4. Flatten each ball, pop a piece of cheese in the centre, and re-form the meat around the cheese, re-creating a ball.  Make sure its well formed, so the cheese doesn't leak out.
  5. Now cook the meatballs.  The best way is in a pan with some oil, gently turning the meatballs until they are brown all over - approximately 20-30 minutes.  You can also start frying them to get some colour, then transfer into a tomato sauce to finish cooking.  Some people suggest baking them in foil in the oven, but this can make them a little dry, although its a healthy method.
  6. However you decide to serve them, you'll have a lovely brown meatball that oozes cheese when you cut into it.  Yum!