Giant cheesy meatballs

At work we have a book collection that everyone contributes to and takes from as they wish. It’s a great way to pass on unwanted books and a good way to spend a lunch break.

A few weeks ago someone had clearly done a bookshelf clean-out and on a Monday morning there was a giant stack of really old cookbooks.

Old as in…circa 1980s. (I’m allowed to say that’s old, I’m a child of the 80s!)

And there, taking pride of place in one of the grainy black and white photos, was a meatloaf. Ahh, the meatloaf. Who hasn’t had their fair share, hey?

Turns out, Bryan hasn’t.

Not one.

I’m going to have to have a word with his parents. I mean seriously, where is his culinary education if he’s never had a meatloaf?

So I did what anyone else would do. I passed on the favour.

But…I did spare him the boredom of a plain meatloaf. It was cheesy. Possibly a little too cheesy (if there is such a thing).

I wouldn’t call it an all-round success. But it did inspire this recipe, so it can’t have been all that bad…somewhat like the 80s themselves!

Print Recipe
Giant cheesy meatballs
giant meatballs
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
meatballs
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
meatballs
Ingredients
giant meatballs
Instructions
  1. Place the mince, egg, garlic, salt and pepper in a bowl and stir to combine.
    giant meatballs
  2. If the mixture is too wet, add a tablespoon of almond meal. You'll know it's too wet if your hands have a lot of moisture on them after mixing.
    giant meatballs
  3. I ended up adding 2.5tbs of almond meal to this mix. See how my hand is much dryer now.
    giant meatballs
  4. Ensure the mixture is well-combined and split roughly in two. Using one half, line six muffin spots with mince, pushing it up the sides and with a depression in the middle.
  5. Add some of each cheese to the dip in each meatball.
    giant meatballs
  6. Divide remaining mince into roughly six parts and press each over the cheese, forming a seal the whole way around each meatball.
    giant meatballs
  7. Cook in the oven for 25 minutes at 180C and serve.
    giant meatballs
Recipe Notes

We had a bit of cheese seepage on this one but they were still filled with cheese; I will roll them more thoroughly next time.

You could experiment with lots of different cheeses or fill with avocado, mushrooms, jalepenos etc.

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