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.