March 23, 2011

Cheddar, Green Olive and Onion Stuffed Meatballs

 One Year Ago:  Sticky Cinnamon Rolls

There is something about the combination of cheddar and green olive that I adore.  I have stuffed meatballs with lots of different things, my favorite of which is pepperoni, mozzarella and green pepper.  Last night, I had a dream about these puppies and I knew that I would be making them first thing in the morning.  These are now my favorite stuffed meatballs.  This would be a perfect appetizer to bring to a party.  They are easy and you can stuff them with pretty much anything you love, in any combination. 

  • 1 lb ground beef
  • 1 egg, beaten
  • 1/4 c Italian style bread crumbs
  • 2 tbsp Parmesan cheese
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3 tbsp oil, divided 
  • 1/4 c onion, diced
  • 1 clove garlic, minced
  • Cheddar cheese, cut into 1/2-inch cubes 
  • Green olives, sliced

In a large bowl, combine the beef and egg.  Add the bread crumb, cheese, parsley, salt and pepper and mix well.  Form 3-inch rounds about 1/4-inch thick in the palm of your hand and set aside. 

Heat 1 tbsp of the oil in a large skillet to medium heat.  Add the onion and cook until soft, about 5 minutes.  Add the garlic, stirring and cooking for 1 minute longer.  Remove the onion with a slotted spoon and set aside.  

Place about 1/2 tsp of onion in the center of each beef round and top with a cheese cube and an olive slice.  

Gather the sides of the beef up and around the filling and seal and form a meatball.  Be careful not to over-stuff your meatballs or this will happen while cooking:  

Using the same skillet, heat the remaining 2 tbsp of oil over medium heat.  Add the stuffed meatballs to the skillet.  Cook and brown on all sides, turning carefully; until cooked through.  


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