Savory Stuffed Meatballs with Vegetables and Cheese (Print version)

Juicy mixed-meat meatballs stuffed with melty cheese, served with sauteed vegetables, roasted potatoes, and a bright lemon-garlic sauce.

# Ingredients:

For the stuffed meatballs

01 - 13 oz (400 g) ground chicken
02 - 13 oz (400 g) ground beef
03 - 13 oz (400 g) ground pork
04 - 2 large eggs
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 teaspoon sweet paprika
08 - 1 teaspoon ground cumin
09 - 1 teaspoon curry powder
10 - 1 teaspoon dried Italian herbs
11 - 1 1/2 teaspoons kosher salt
12 - 1/2 teaspoon black pepper
13 - 5 oz (140 g) low-moisture mozzarella or cheddar, cut into 18-22 small cubes
14 - 2 tablespoons vegetable oil, plus more as needed for frying

For the vegetables and potatoes

15 - 4 medium potatoes, peeled and cut into 1-inch chunks
16 - 3 tablespoons olive oil, divided
17 - 1/2 teaspoon sweet paprika
18 - Salt and black pepper
19 - 1 tablespoon unsalted butter
20 - 1/3 medium green cabbage, shredded
21 - 1 large carrot, grated
22 - 1 leek, trimmed, rinsed well, and sliced
23 - 2 tablespoons chopped fresh dill
24 - 2 tablespoons chopped fresh cilantro

For the sauce and garnish

25 - 1 tablespoon unsalted butter
26 - 1 garlic clove, minced
27 - 2 tablespoons fresh lemon juice
28 - 1/2 cup (120 ml) warm milk
29 - 1 tomato, chopped
30 - 1/2 cucumber, sliced
31 - Fresh basil leaves, for garnish

# Instructions:

01 - In a large bowl, combine the ground chicken, beef, pork, eggs, onion, 2 minced garlic cloves, paprika, cumin, curry powder, Italian herbs, salt, and pepper. Mix with clean hands just until sticky and evenly seasoned.
02 - Divide the mixture into 18-22 portions. Flatten each portion in your palm, place one cheese cube in the center, then seal the meat around it. Roll until smooth with no visible cracks.
03 - Heat the oven to 400 F. Toss the potatoes with 2 tablespoons olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, turning once, until golden and tender.
04 - Melt 1 tablespoon butter with the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Add cabbage, carrot, and leek. Cook for 5-7 minutes until softened, then stir in dill and cilantro. Season to taste.
05 - Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook for 10-12 minutes, turning often, until browned all over and the centers reach 160 F.
06 - In a small saucepan, melt 1 tablespoon butter over medium-low heat. Add 1 minced garlic clove and cook for 30 seconds. Stir in lemon juice and warm milk, then simmer for 3-4 minutes until slightly thickened.
07 - Arrange the vegetables, roasted potatoes, and stuffed meatballs on plates or a platter. Drizzle with lemon sauce and garnish with tomato, cucumber, basil, and extra herbs if desired.

# Good to know:

01 - Best served hot while the cheese centers are melty.
02 - Cook ground meatballs to 160 F for food safety.
03 - Makes about 18-22 stuffed meatballs.

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