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Mini Meatball Muffins: Perfectly Portioned, Flavorful, and Melt-in-Your-Mouth Good
Mini Meatball Muffins: Perfectly Portioned, Flavorful, and Melt-in-Your-Mouth Good!
Mini Meatball Muffins are the ultimate single-serving treat—filled with savory ingredients and gooey cheese, they’re bound to impress!
Ingredients:
- For the Mushrooms:
- Olive oil
- 160g mushrooms, sliced
- Salt and pepper, to taste
- For the Meatballs:
- 300g stale bread, soaked and squeezed
- 500g minced meat
- 2 eggs
- Fresh parsley, chopped
- Salt, to taste
- For the Filling:
- 70g baked ham, diced
- 120g provolone cheese, cubed
Instructions:
- Prepare the Mushrooms:
Heat olive oil in a pan over medium heat. Add mushrooms and cook until softened, seasoning with salt and pepper. Set aside to cool. - Prepare the Meatball Mixture:
Break the stale bread into small pieces and soak in water for about 10 minutes. Once softened, squeeze out excess water thoroughly. - Combine Ingredients:
In a large bowl, mix the minced meat, soaked bread, eggs, parsley, and salt until well combined. Knead gently to ensure an even texture. - Assemble the Muffins:
Form small balls from the meat mixture and place them into greased or lined muffin cups. Using your fingers, press a well in each meatball. Fill each well with ham, cheese, and a spoonful of mushrooms. Cover with more meat mixture to seal. - Bake:
Place the filled muffin cups on a parchment-lined baking sheet. Bake in a preheated oven at 180°C (360°F) for about 25 minutes, or until golden and cooked through.
Serving Suggestion:
Enjoy these Mini Meatball Muffins warm as a main dish or appetizer. Their cheesy, savory filling makes them a crowd-pleaser at any gathering!