Juicy Cheesy Stuffed Meatballs with Herbed Rice

Introduction

These irresistible stuffed meatballs are the ultimate comfort food that combines savory ground beef with a creamy mushroom and cheese filling, all topped with melted cheese and fresh herbs. Perfect for family dinners, this dish has become a weekly staple in many households due to its incredible flavor and simple preparation. The combination of tender meat, creamy filling, and gooey cheese creates a mouthwatering meal that pairs perfectly with herbed rice for a complete and satisfying dinner.

Ingredients

For the Meatballs:

• 500g ground beef
• 1 large egg
• 2 cloves garlic, minced
• 1 yellow onion, finely chopped
• 1 red bell pepper, finely diced
• 5 slices white bread, crusts removed
• 240ml (1 cup) milk
• 1 teaspoon salt
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes
• 100g grated cheese for topping

For the Filling:

• 1 red onion, finely chopped
• 1 teaspoon butter
• 3 cloves garlic, minced
• 200g mushrooms, finely chopped
• 2 tablespoons fresh dill, chopped
• Salt and black pepper to taste
• 1 processed cheese square (approximately 75g)
• 200ml heavy cream

For the Rice:

• 200g (1 cup) white rice
• 240ml (1 cup) water
• ½ teaspoon salt
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Preparing the Meatballs:

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a bowl, soak the bread slices in milk for about 5 minutes, then mash with a fork until smooth.
3. In a large mixing bowl, combine the ground beef, egg, minced garlic, chopped onion, and diced red pepper.
4. Add the soaked bread mixture to the meat mixture.
5. Season with salt, dried basil, and red pepper flakes.
6. Mix everything thoroughly until well combined.
7. Divide the mixture into 6 equal portions and shape into balls.
8. Place the meatballs on the prepared baking sheet and make an indentation in the center of each one for the filling.

Making the Filling:

1. In a skillet over medium heat, melt the butter.
2. Add the chopped red onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
5. Season with salt, black pepper, and fresh dill.
6. Add the processed cheese and heavy cream, stirring until the cheese melts and the mixture thickens slightly, about 3-5 minutes.
7. Remove from heat and let cool slightly.

Assembling and Baking:

1. Fill each meatball indentation with the prepared mushroom and cheese mixture.
2. Sprinkle the grated cheese evenly over the tops of the filled meatballs.
3. Bake in the preheated oven for 40 minutes, or until the meatballs are cooked through and the cheese is golden and bubbly.

Preparing the Rice:

1. Rinse the rice under cold water until the water runs clear.
2. In a saucepan, combine the rice and water with salt.
3. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 15 minutes, or until the water is absorbed and the rice is tender.
5. Fluff with a fork and keep warm until serving.

Serving:

1. Using a small plate or ring mold, shape the rice into neat portions on each plate.
2. Place a cheesy stuffed meatball alongside or on top of the rice.
3. Garnish with additional fresh herbs if desired.
4. Serve immediately while hot and enjoy!

Nutritional Information and Timing

Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Servings: 6

Nutritional Information (per serving):

• Calories: 520
• Protein: 32g
• Carbohydrates: 30g
• Fat: 28g
• Fiber: 2g
• Sugar: 4g
• Sodium: 650mg

Cooking Tips and Tricks

• Temperature test: For perfectly cooked meatballs, use a meat thermometer to ensure they reach an internal temperature of 71°C (160°F).
• Even sizing: Try to make all meatballs the same size for even cooking.
• Rest before serving: Allow the meatballs to rest for 5 minutes after baking for the juices to redistribute throughout the meat.
• Avoid overmixing: When combining the ground beef mixture, mix just until ingredients are incorporated to keep meatballs tender.
• Cold hands: Slightly wet your hands with cold water before forming the meatballs to prevent the meat from sticking to your hands.
• Deep indentation: Make sure the indentation in each meatball is deep enough to hold a good amount of filling without spilling over.

Variations and Substitutions

1. Meat options: Replace ground beef with ground turkey, chicken, or a combination of beef and pork for different flavor profiles.
2. Cheese variations: Substitute the processed cheese with cream cheese, ricotta, or a mixture of mozzarella and parmesan for the filling.
3. Gluten-free version: Use gluten-free bread or crushed gluten-free crackers instead of white bread.
4. Vegetable additions: Add grated zucchini, carrots, or spinach to the meat mixture for extra vegetables and moisture.
5. Grain alternatives: Serve with quinoa, cauliflower rice, or couscous instead of white rice.
6. Spice it up: Add red pepper flakes, paprika, or a dash of hot sauce to the meat mixture for a spicier version.

Common FAQs

Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs up to the point of baking and refrigerate them for up to 24 hours. Allow 5-10 extra minutes of baking time if cooking from refrigerated.

Can I freeze these stuffed meatballs?

Absolutely. Freeze them after baking and cooling completely. Store in an airtight container for up to 3 months. Reheat in a 350°F oven until heated through.

My meatballs are falling apart. What am I doing wrong?

Make sure you’re using enough binding ingredients (egg and soaked bread). Also, avoid overmixing which can break down the meat proteins and lead to crumbly meatballs.

What can I serve with these besides rice?

These stuffed meatballs pair wonderfully with mashed potatoes, pasta, or a crisp green salad for a lighter option.

Can I make this recipe dairy-free?

Yes, use plant-based milk, vegan butter, and dairy-free cheese alternatives. The texture may be slightly different but still delicious.

Storage and Make-Ahead Tips

• Refrigerator storage: Store leftover meatballs and rice in separate airtight containers in the refrigerator for up to 3 days.
• Freezing instructions: Freeze cooled meatballs in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months.
• Reheating: Thaw overnight in the refrigerator and reheat in a 180°C (350°F) oven for 15-20 minutes until heated through, or microwave individual portions on 70% power until hot.
• Make-ahead components: Prepare the mushroom filling up to 2 days ahead and store in the refrigerator. The meat mixture can be prepared and shaped into balls the day before cooking.
• Batch cooking: Double the recipe and freeze half for a quick future meal. Just thaw, reheat, and prepare fresh rice when ready to serve.

These juicy, cheesy stuffed meatballs are sure to become a family favorite with their perfect combination of flavors and textures. Enjoy this comforting and satisfying meal any day of the week!