Stuffed Meatballs

Stuffed meatballs recipe is a very unique style of meatballs. Stuffed meatballs are very different in taste. This recipe guide of stuffed meatballs will help you to make delicious and mouth watering meatballs at home. Stuffed meatballs are a modified form of tradional meatballs.
Stuffed meatballs are very healthy, stuffed meatballs are rich in protein, vitamin A,B,D and E, they also have copper and fats present because of the cheese stuffing. Stuffed meatballs are very healthy supplement to have at the time of dinner.
Stuffed meatballs can be served with naan or roti, they can also be served with different kinds of chutneys and also they can be served at the time of snack. Stuffed meatballs are a very nice side dish. They are also very quick to make. You can also create many flavors in stuffed meatballs. Hope you like this step by step recipe of stuffed meatballs. Hide

Recommended By Chef

To Prep

To Cook

Servings

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Recommended By Chef	To Prep
To Cook	Servings
1838	0

Ingredients

Minced Beef_gid433'>Beef – 500 gm
Chopped Coriander_gid28'>Coriander – 2 tbsp
Bread_gid85'>Bread Crumbs – 1 cup
Chopped Green Chili – 1tbsp
Garam Masala – 1 Tsp
Salt_gid22'>Salt – 1 Tsp
Black Pepper – 1/2 Tsp
Egg – 1
Cream_gid187'>Cream Cheese – 1 cup
BOiled & Chopped Spinach_gid594'>Spinach – 1 cup
Mozzarella Cheese – 1 cup
Oil_gid18'>Oil – 3 tbsp
Chopped Tomato_gid34'>Tomatoes – 1/2 cup
Chinese Chili Sauce – 2 tbsp
Garlic_gid588'>Garlic Sauce – 2 tbsp
Chopped Coriander_gid28'>Coriander – 1 tbsp

How to make Stuffed Meatballs

METHOD:

Add minced beef in a bowl, chopped coriander, bread crumbs, chopped green chili, Garam Masala, Salt, Black Pepper, and egg.

Mix well.

In a bowl – add cream cheese, chopped spinach, and mozzarella cheese.

Mix well.

Make meat patty, roll small stuffing balls in it and roll them both together.

Add oil in a frying pan, place meatballs and fry them for 5-6 minutes.

Add chopped tomatoes, Chinese Chili Sauce, Garlic Sauce, and chopped coriander into the pan.

Serve and enjoy.

Posted By: Zareen Khan, Sargodha

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