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Cheese Stuffed Meatballs

By Zerrin & Yusuf
Meatballs stuffed with cheese and caramelized with honey and pomegranate molasses.
Yields: 23
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PREP 1 hour 15 minutes
COOK 20 minutes
TOTAL 1 hour 35 minutes

INGREDIENTS
  

  • 350 g lean ground beef
  • 150 g ground lamb
  • 1 onion grated and juice removed
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cumin
  • 150 g cheese kasar or mozarella, grated
  • 2 tablespoon pomegranate molasses
  • 1 tablespoon honey
  • 2 tablespoon olive oil to fry
  • 2 tablespoon parsley minced

INSTRUCTIONS
 

  • Make mini balls from grated cheese and wait in freezer for 30 minutes.
  • Mix ground beef and lamb with grated onion.
  • Add salt, black pepper and cumin and mix until combined well.
  • Cover it and chill for 30 minutes.
  • Scoop out balls from the mixture, flatten it and place mini cheese balls in the middle.
  • Pat meatballs firmly together in a round shape.
  • Heat olive oil in an iron skillet and cook meatballs for about 10 minutes turning them over occasionally.
  • Mix honey and pomegranate molasses and add it into the pan when the meatballs are almost done.
  • Let them get caramelized and have a shiny outer side.
  • A little cheese might ooze when frying, don’t worry.
  • Serve hot with a little minced parsley on the top.

NUTRITION

Calories: 76kcalCarbohydrates: 2gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 20mgSodium: 139mgPotassium: 82mgFiber: 0.1gSugar: 2gVitamin A: 57IUVitamin C: 1mgCalcium: 37mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner
Cuisine American
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