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.
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
For the meatball mixture
For the filling
Tools
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% Â 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.
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 :Â
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.Â
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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