Stuffed Meatballs Vegetables Cheese (Print Version)

Tender meatballs packed with cheese, served alongside vibrant vegetables and crispy roasted potatoes.

# Ingredients:

→ Meats

01 - 400 g minced chicken
02 - 400 g ground beef
03 - 400 g minced pork

→ Dairy and Cheese

04 - 2 eggs
05 - 100-150 g cheese such as cheddar or mozzarella
06 - 150 ml warm milk
07 - Butter for greasing and cooking

→ Vegetables

08 - 1 onion, finely chopped
09 - 3 garlic cloves, minced
10 - 1/3 cabbage, shredded
11 - 1 carrot, grated
12 - 1 leek, chopped
13 - 4 medium potatoes, peeled and chopped
14 - 1 tomato, chopped
15 - 1 cucumber, sliced

→ Herbs

16 - Fresh dill, chopped
17 - Fresh cilantro, chopped
18 - Fresh basil, for garnish

→ Spices and Seasonings

19 - 1 teaspoon paprika
20 - 1 teaspoon cumin
21 - 1 teaspoon curry powder
22 - 1 teaspoon Italian herbs
23 - Salt, to taste
24 - Black pepper, to taste

→ Oils and Acids

25 - 3 tablespoons olive oil
26 - Vegetable oil, for frying
27 - 30 ml lemon juice

# Instructions:

01 - In a large bowl, mix the minced chicken, ground beef, and minced pork with the eggs, chopped onion, two cloves of minced garlic, paprika, cumin, curry powder, Italian herbs, salt, and black pepper until thoroughly combined.
02 - Shape the meat mixture into 18-22 small balls, making an indentation in the center of each. Insert a piece of cheese inside, then seal to enclose the filling.
03 - In a large skillet, melt a tablespoon of butter over medium heat. Sauté the shredded cabbage, grated carrot, and chopped leek for 5–7 minutes until soft. Stir in chopped fresh dill and cilantro. Adjust seasoning with salt and pepper as needed.
04 - Heat vegetable oil in a pan over medium-high heat. Fry the stuffed meatballs, turning to brown all sides evenly for 10–12 minutes, then transfer to a plate and keep warm.
05 - Preheat oven to 200°C. Toss chopped potatoes with olive oil, salt, black pepper, and a pinch of paprika. Spread on a baking tray and roast for 20–25 minutes until golden and crispy.
06 - Melt a tablespoon of butter in a small saucepan over medium heat. Add 30 ml lemon juice, one minced garlic clove, and a splash of warm milk. Mix well and simmer for 3–5 minutes until slightly thickened.
07 - Arrange the stuffed meatballs on plates with roasted potatoes and sautéed vegetables. Drizzle with lemon sauce. Garnish with chopped tomato, cucumber slices, additional cilantro, and fresh basil.

# Notes:

01 - For evenly cooked meatballs, ensure the filling is well sealed to prevent cheese leakage.
02 - Roast potatoes in a single layer for best crispiness.

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