Cheese-stuffed Meatballs

Cheese-stuffed Meatballs

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 meatballs
Author CASA Veneracion


  • 125 grams cheese (mozzarella, sharp cheddar and feta are great choices)
  • 500 grams ground meat
  • 1 teaspoon salt (use more or less, depending on the saltiness of the cheese)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried tarragon
  • 1/8 teaspoon ground sage
  • 1/4 cup fried shallots homemade or store-bought
  • 1 teaspoon toasted garlic bits
  • 1 egg beaten
  • 1/3 cup panko
  • 2 cups vegetable oil for frying


  • Cut the cheese into half inch cubes.
  • In a bowl, mix together the meat, salt, pepper, herbs, egg and panko.
  • Take about a tablespoonful of the mixture, place a piece of cheese at the center and roll to form a ball and seal in the cheese. Ideally, the meatball should be no more than two inches in diameter because it has to cook through in a very short time.
  • Repeat until you have used up all the meat and cheese. If the size of the meatballs is correct, you should have about twenty.
  • Heat the cooking oil and fry the meatballs in batches. Six to seven per batch. Fry them until golden, about three minutes. Drain on paper towels.
  • Cheese-stuffed Meatballs
  • Serve the cheese-stuffed meatballs as they are. You may opt to serve a dipping sauce on the side. What else can go well with them on the plate, I will leave to your imagination.
  • Cheese-stuffed meatballs
  • Or you can serve meatballs as sliders.