Description

The cheese stays hidden until the first bite, and that is what makes these meatballs special. Cheese Stuffed Freezer Meatballs are worth keeping on hand for nights when dinner needs to feel easy but still thoughtful.

Ingredients

Units Scale

1.5 kg lean or extra lean mince
2 slices brown bread
7.5 to 10 ml BBQ salt
5 ml freshly ground black pepper
15 ml soy sauce
15 ml minced garlic
25 ml chutney
2 ml nutmeg
50 ml rolled oats
30 ml cream
Havarti cheese slices, cut into small chunks, about 3 pieces per meatball

You can swap the Havarti for any cheese you’ve got. Cheddar, mozzarella, or even grated cheese works just fine.

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Instructions

Tear the 2 slices of brown bread into small pieces and place them in a large mixing bowl.
Pour over the 30 ml cream and let it soak for a minute so it softens properly. This keeps the meatballs juicy and not dense.
Add the 1.5 kg lean mince to the bowl, followed by the 7.5 to 10 ml BBQ salt, 5 ml black pepper, 15 ml soy sauce, 15 ml minced garlic, 25 ml chutney, 2 ml nutmeg, and 50 ml rolled oats.
Using clean hands, gently mix everything just until combined.
Don’t overwork it or the meatballs will be tough. If the mixture feels very soft, pop it into the fridge for 10 mins so it’s easier to roll.
Scoop the meat mixture using a 1/2 cup measure.
Roll into a ball, then flatten it slightly in your palm.
Place 3 small pieces of Havarti cheese in the center, fold the meat over the cheese, and roll back into a tight ball.
Make sure the cheese is fully sealed inside so it doesn’t leak out while baking.
At this stage, you can freeze the raw meatballs on a tray until solid, then transfer them to freezer bags. They’ll keep well for up to 3 months.
When ready to cook, preheat the oven to 350°F.
Place the meatballs on a lined baking tray with a bit of space between them.
Bake for 30 to 35 mins, turning once halfway if you like even browning.
They’re done when cooked through and lightly browned.
If you want to be precise, the internal temp should be hot all the way through and no longer pink inside.
Serve straight from the oven or cool and store for quick weeknight meals.

Notes

Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes