Cheese stuffed meatballs have completely changed my weeknight dinners! I remember the first time I tried them, inspired by an Indonesian Bakso Solo Samrat recipe I stumbled upon. The idea of a juicy beef meatball with a molten cheese surprise inside felt so adventurous. The aroma of the savory beef, the hint of fried shallots and garlic, and that first bite with the gooey mozzarella and cheddar escaping was pure magic. It’s like a comforting hug in food form! If you’re looking for a healthy chicken salad recipe with Greek yogurt, you might be surprised by how much you love these savory beef delights. Let’s get cooking!
Why You’ll Love These Cheese Stuffed Meatballs
These aren’t your average meatballs! Here’s why you’ll be making them again and again:
- Incredible Taste: A savory, juicy beef exterior giving way to a gooey, molten cheese center is pure bliss.
- Quick Prep Time: With just about 15 minutes of prep, you can have these ready for cooking.
- Budget-Friendly: Made with common ingredients, these are a cost-effective way to enjoy a gourmet-style dish.
- Family-Friendly: Kids and adults alike adore the surprise cheesy center, making mealtime a fun adventure.
- Healthy Choice: Packed with protein and using lean beef, these are a great alternative to heavier options. Think of it as a delicious twist on a healthy chicken salad with Greek yogurt.
- Versatile: Serve them as a fantastic Mediterranean chicken salad alternative, in soup, or as a standalone appetizer.
Ingredients for Cheese Stuffed Meatballs
Gather these ingredients for a truly delightful experience, reminiscent of a fresh tzatziki chicken salad but with a savory beef twist. We’re aiming for that perfect blend of textures and flavors, much like a creamy tzatziki chicken salad.
- 500 g beef shank – this provides the best texture for springy meatballs
- 1 tsp salt – essential for flavor
- 2 tsp sugar – balances the salt and enhances beef flavor
- ½ tsp pepper – for a subtle kick
- 1 tsp beef stock powder – adds depth and umami
- 2 tsp baking powder – crucial for that signature springy texture, similar to how Greek yogurt helps bind a chicken salad
- 2 tbsp fried shallots – for an authentic Indonesian flavor
- 1 tbsp fried garlic – adds a lovely aromatic depth
- 1 egg white – helps bind the mixture together
- 130 g ice – keeps the meat mixture cold for optimal texture
- 80 g tapioca flour – this is key for achieving that bouncy, elastic meatball consistency
- 9 cubes mozzarella cheese – for that melty, gooey center
- 9 cubes cheddar cheese – adds another layer of cheesy goodness
How to Make Cheese Stuffed Meatballs
These cheese stuffed meatballs are surprisingly simple to make, and the result is pure magic! They’re much easier than you might think, almost like whipping up a batch of creamy tzatziki chicken salad but with beef. You’ll be amazed at how this recipe delivers that satisfying, juicy bite, much like a perfectly seasoned Mediterranean chicken salad.
- Step 1: Start by chilling your beef. Place the beef shank in the freezer for about 1 hour before you begin. This makes it easier to process into a fine paste.
- Step 2: In a food processor, combine the chilled beef with salt, sugar, pepper, beef stock powder, baking powder, fried garlic, and fried shallots. Process on low speed until the mixture is as smooth as possible.
- Step 3: Add the egg white, ice cubes, and tapioca flour to the food processor. Blend everything on high speed until you have a sticky, fluffy paste. This paste is the secret to our bouncy meatballs, similar to how Greek yogurt helps create a creamy texture in chicken salad.
- Step 4: Prepare your cooking station. Have a bowl of cold water ready for setting the meatballs and another bowl of clean water for wetting your hands or scoop. Gently heat water in a large pot over low heat; you want it warm, not boiling, for the initial setting.
- Step 5: Take about two tablespoons of the meat paste into your left hand. Flatten it slightly and place a cube or ball of cheese in the center.
- Step 6: Carefully wrap the meat paste around the cheese, ensuring it’s completely sealed. Use a spoon to help shape it into a smooth ball, making sure no cheese is peeking out.
- Step 7: Dip your spoon in the clean water to help release the meatball smoothly. Gently drop the formed meatball into the warm pot of water. It should sink to the bottom.
- Step 8: Cook until the meatballs float to the surface, indicating they are set. Remove them from the water and let them cool. You can store these uncooked meatballs in an airtight container in the freezer for up to a month.
- Step 9: When you’re ready to serve, bring a pot of water to a boil and cook the cheese stuffed meatballs until they are fully heated through and cooked. Serve them hot, perhaps with a side of noodles or a flavorful broth, making it a complete meal.
Preparing the Meatball Mixture
The key to achieving that signature springy texture in these cheese stuffed meatballs lies in the preparation. Blending the chilled beef with the wet ingredients and tapioca flour creates a sticky, elastic paste. This meticulous blending process ensures each meatball has that delightful bounce, much like a well-made Greek yogurt chicken salad. For more delightful recipes, explore our collection of delicious recipes.
Shaping and Cooking the Cheese Stuffed Meatballs
Carefully wrapping the cheese inside the meat mixture is crucial for that molten surprise. Ensure the cheese is fully enclosed to prevent it from leaking during cooking. Gently dropping the meatballs into warm water allows them to set without falling apart, setting the stage for a perfect, cheesy bite. Learn more about the science behind achieving the perfect meatball texture from Serious Eats.
Pro Tips for the Best Cheese Stuffed Meatballs
I’ve learned a few tricks that make these Indonesian-inspired meatballs absolutely irresistible, much like perfecting a healthy chicken salad with Greek yogurt. Follow these tips for a truly amazing experience!
- Always use very cold beef and ice. This is non-negotiable for achieving the right texture.
- Don’t overmix after adding tapioca flour; you want the paste to be sticky but not gummy.
- Ensure the cheese is completely sealed within the meatball to prevent leaks during cooking.
- For an authentic Bakso Solo Samrat flavor, don’t skip the fried shallots and garlic – they add immense depth.
What’s the secret to perfect Cheese Stuffed Meatballs?
The secret is in the temperature and the binder. Keeping the beef and ice extremely cold, combined with the tapioca flour and baking powder, creates that signature bouncy, springy texture. It’s a technique that makes them as satisfying as a creamy tzatziki chicken salad.
Can I make Cheese Stuffed Meatballs ahead of time?
Absolutely! You can form the meatballs and store the uncooked ones in an airtight container in the freezer for up to a month. This makes them a fantastic make-ahead meal, perfect for busy weeks when you’d normally reach for a quick chicken salad wrap. They’re a great alternative to a Mediterranean diet chicken salad for meal prep. Check out our Mediterranean Chicken Zucchini Bake for another healthy option.
How do I avoid common mistakes with Cheese Stuffed Meatballs?
The biggest pitfall is using warm meat, which leads to a dense, crumbly texture instead of bouncy ones. Also, ensure you seal the cheese completely; if it leaks, you won’t get that delicious molten center. Overcooking can also make them tough, so watch for them to float to the surface as a sign they’re cooked through, similar to how you’d know a Greek yogurt chicken salad is ready to chill.
Best Ways to Serve Cheese Stuffed Meatballs
These versatile cheese stuffed meatballs are fantastic served in so many ways! For a truly authentic Indonesian experience, try them in a warm, savory broth with noodles, fresh herbs, and a squeeze of lime, much like you might enjoy a flavorful broth with a Mediterranean chicken salad. They also make a delightful appetizer or main dish when served with your favorite pasta and a rich marinara sauce. For something a bit different, consider serving them alongside a crisp salad, perhaps a Greek chicken salad with cucumber and dill, for a lighter, yet equally satisfying meal. They’re great for a quick lunch too, tucked into a wrap with some lettuce and a zesty sauce, similar to a tzatziki chicken salad wrap. You might also enjoy our Chicken Meatballs with Lemon Orzo.
Nutrition Facts for Cheese Stuffed Meatballs
Here’s a breakdown of the estimated nutritional information per meatball, offering a glimpse into this delightful dish. While these numbers are approximate, they give you a good idea of what you’re consuming, similar to how you might check the details for a healthy chicken salad with Greek yogurt.
- Calories: 150-180 (estimates vary based on cheese and beef fat content)
- Fat: 8-10g
- Saturated Fat: 4-5g
- Protein: 12-15g
- Carbohydrates: 5-7g
- Fiber: <1g
- Sugar: 1-2g
- Sodium: 250-300mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of cheese and the leanness of the beef. For more information on healthy eating, consult with a registered dietitian or explore resources like the Academy of Nutrition and Dietetics.
How to Store and Reheat Cheese Stuffed Meatballs
Proper storage is key to enjoying these delightful cheese stuffed meatballs long after you’ve made them. Once cooked, allow the meatballs to cool completely before storing them in an airtight container. In the refrigerator, they’ll stay fresh for about 3 to 4 days, perfect for quick lunches or snacks, much like having leftover healthy chicken salad with Greek yogurt ready to go. For longer storage, uncooked or cooked meatballs can be frozen for up to 3 months. Wrap them tightly in plastic wrap, then foil, to prevent freezer burn. When you’re ready to reheat, frozen cooked meatballs can go directly into a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Thawed meatballs can be reheated in the oven or gently in a pan, ensuring that cheesy center is perfectly gooey again, making them a convenient alternative to a chicken salad wrap. Consider trying our Romanian Fried Meatballs for another delicious meatball variation.
Frequently Asked Questions About Cheese Stuffed Meatballs
What’s the secret to perfect Cheese Stuffed Meatballs?
The secret to achieving that signature bouncy, springy texture in these cheese stuffed meatballs lies in keeping the beef and ice extremely cold, combined with the careful use of tapioca flour and baking powder. It’s a technique that makes them as satisfying as a creamy tzatziki chicken salad, offering a delightful chewiness.
Can I make Cheese Stuffed Meatballs ahead of time?
Absolutely! You can form the meatballs and store the uncooked ones in an airtight container in the freezer for up to a month. This makes them a fantastic make-ahead meal, perfect for busy weeks when you’d normally reach for a quick chicken salad wrap. They’re a great alternative to a Mediterranean diet chicken salad for meal prep.
How do I avoid common mistakes with Cheese Stuffed Meatballs?
The biggest pitfall is using warm meat, which leads to a dense, crumbly texture instead of bouncy ones. Also, ensure you seal the cheese completely; if it leaks, you won’t get that delicious molten center. Overcooking can also make them tough, so watch for them to float to the surface as a sign they’re cooked through, similar to how you’d know a Greek yogurt chicken salad is ready to chill.
Variations of Cheese Stuffed Meatballs You Can Try
Once you’ve mastered the basic cheese stuffed meatballs, you can get creative with flavor and dietary twists! These variations offer new ways to enjoy this delightful dish, much like exploring different takes on a healthy chicken salad with Greek yogurt.
- Spicy Kick: Add a pinch of cayenne pepper or finely minced jalapeño to the meat mixture for a bit of heat. This is a great way to spice up a dish that might otherwise be like a bland chicken salad with cucumber yogurt sauce. Try our Jalapeno Buffalo Chicken Casserole for a spicy dish.
- Herbaceous Delight: Incorporate fresh herbs like chopped cilantro or parsley into the meatball mixture. This adds a burst of freshness, reminiscent of a Greek chicken salad with cucumber and dill, making them feel even lighter.
- Air Fryer Method: For a crispier exterior, try air frying the meatballs at 375°F (190°C) for about 10-12 minutes, flipping halfway through. This offers a different texture than boiling and is a quick alternative to making a chicken salad wrap for lunch.
- Turkey or Chicken Version: While this recipe uses beef, you can adapt it using ground turkey or chicken for a lighter option. Ensure you adjust seasonings to complement the poultry, similar to how you’d season a Mediterranean chicken salad recipe.
Cheese Stuffed Meatballs: Pure Melty Bliss
Discover a unique fusion of Indonesian street food and Western comfort with these springy, juicy beef meatballs filled with molten cheese. Inspired by Indonesia’s Bakso Solo Samrat, these cheese-stuffed meatballs offer a delightful surprise at the center and are perfect for adventurous eaters.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 18 meatballs 1x
- Category: Main Dish, Side Dish
- Method: Blending, Shaping, Boiling
- Cuisine: Indonesian
- Diet: Halal
Ingredients
- 500 g Beef Shank
- 1 tsp Salt
- 2 tsp Sugar
- ½ tsp Pepper
- 1 tsp Beef Stock Powder
- 2 tsp Baking Powder
- 2 tbsp Fried Shallots
- 1 tbsp Fried Garlic
- 1 Egg White
- 130 g Ice
- 80 g Tapioca Flour
- 9 cubes Mozzarella Cheese
- 9 cubes Cheddar Cheese
Instructions
- Pre-freeze the beef for 1 hour before making the meatballs.
- In a food processor, blend the chilled beef with salt, sugar, pepper, beef stock powder, baking powder, fried garlic, and fried shallots on low speed until the mixture is as fine as possible.
- Add the egg white, ice cubes, and tapioca flour. Blend again on high speed until the mixture becomes a sticky and fluffy paste.
- Prepare a bowl of cold water for setting the meatballs and another bowl of clean water for wetting your scoop or spoon. Heat water in a large pot over low heat.
- Take about two tablespoons of the meat paste into your left hand. Flatten it slightly, place a cube or ball of cheese in the center, and carefully wrap the meat around the cheese.
- Use a spoon to shape it into a smooth ball, ensuring the cheese is completely sealed inside.
- Dip the spoon in water to release the meatball easily, then gently drop the meatball into the warm pot of water. The meatball should sink.
- Once it floats to the surface, it’s set and can be removed and cooled. You can store these in an airtight container in the freezer for up to 1 month.
- When ready to serve, boil the cheese-stuffed meatballs in water until fully cooked through. Serve hot with noodles or broth of your choice.
Notes
- This recipe is inspired by Bakso Solo Samrat, a famous Indonesian eatery.
- The meatballs can be served in broth, with spaghetti, or on their own.
- For a spicy kick, serve with broth, noodles, vegetables, chilies, and lime juice.
- Store uncooked meatballs in an airtight container in the freezer for up to 1 month.
Nutrition
- Serving Size: 1 meatball
