How to make stuffed Meatballs

Showing you one delicious way of making stuffed meatballs with ingredients we grow, or soon will be growing on our 5.5 ha regenerative farm build. A quick and simple recipe that will make your mouth water. This recipe contains a little extra vitamins due to presence of Swiss chard.

https://youtu.be/RvoBkX-eorY

Making Stuffed Meatballs

Juicy, salty and crispy. These are the sensations you can expect when enjoying these delicious wonders. These stuffed meatballs with salted sheep’s cheese can be served as part of dinner or as a snack to accompany an afternoon glass of wine.

Serves:

6 people

Time to Prepare:

30 min

Time to cook or cure:

15 min

Serves:

Sautéing

Serves:

6 people

Time to Prepare:

30 min

Time to cook or cure:

15 min

Skills:

Fermentation & Baking

Watch it step by step

Ingredients

For the meatball mixture

400 gr of minced pork (20% fat, 80% meat)
2 eggs
8 gr of salt
4 big leaves of chard
1/2 yellow onion, chopped finely
1 spri, (1tbl sp) of fresh dille
1 sprig, (1tbl sp) of fresh coriander
butter to fry

For the filling

120 gr salty sheep’s cheese/ feta
40 ml double cream
2 slices of lemon peel

Tools

cutting board
mixing bowl big
mixing bowl small
spoon
spatula
frying pan
tongs or fork *for turning meatballs
serving plate

Useful guidelines

Choosing your meat

This recipe can be altered by changing the type of meat to beef of turkey. Remember to always have about 20-30% fat in your mixture as otherwise the meatballs will be too dry.

Adding greens into your meat

In this recipe we added Swiss chard. You could also substitute this with spinach. If your vegetable is giving off a lot of liquid, make sure to drain it well before introducing it into the meat mixture.

Frying/sautéing time

These balls take as long as they need depending on the size you rolled them. If you are not sure, try one to test. The meat should be all the way cooked through, especially when it is pork.

Directions

Making stuffed meatballs is simple if you follow these steps:

Step 1 :

Finely chop your onion and Swiss chard.

Step 2 :

Sauté in butter on hot stove for 5 minutes or until onions are cooked through. Then set aside to cool completely.

Step 3 :

Chop dill and coriander finely.

Step 4 :

In a large mixing bowl add your meat, salt, 2 eggs, chopped herbs and the cooled down vegetable mixture. Then mix very well until the colour of the mixture becomes glue-y.

Step 5 :

Mix cheese and chopped lemon peel with cream until it is a rough paste.

Step 6:

Shape the mixture into even balls and lay them out. Then poke a decent sized hole into them where you can then place the cheese filling.

Step 7:

Close the balls off by pinching the meat around the filling and re-rolling them in your hand.

Step 9:

Fry the balls off until the meat is cooked in a frying pan with some butter.

Storage

Best served fresh, but if you would want to reheat them you can save them in the fridge for a day or 3 and re-fry them in a hot frying pan.

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