There is something great about spaghetti and meat balls. It is a lovely representation of comfort food. I serve it a lot at home.
This is the first time I have ever made cheese stuffed meat balls though.
They really aren’t as difficult to make as I would have thought. Really it was quite easy. I don’t know why I always thought it would be complicated.
The only difference from the recipe is that my cheese didn’t really stick together enough to form balls with.
I used white cheddar. Maybe it is a little less sticky than a traditional cheddar.
It worked anyway though. I smashed the meat mixture down and placed the cheese in the center. Working the meat around the cheese was fairly easy as well.
You do really need to pinch the meat together. I had a few of the meat balls that wanted to come apart while in the pan.
The meat balls are quite large as well. So two meat balls was the perfect serving size.
I served the meat balls with spiral cut zucchini instead of pasta.
GINGER CHEESE MEAT BALLS
1 Pound Ground Beef
1 Onion, Chopped
1 1/2 Teaspoons Salt
1/16 Teaspoon Pepper
1/8 Teaspoon Garlic Powder
1/4 Cup Fine Dry Bread Crumbs
1/2 Cup Grated Cheddar Cheese
1 Teaspoon Ground Ginger
2 Tablespoons Shortening
8 Ounces Tomato Sauce
1/4 Teaspoon Oregano
1/4 Teaspoon Dried Tarragon
1/8 Teaspoon Ginger
1/4 Cup Water
In a bowl combine the beef with the onion, salt, pepper, garlic powder, and bread crumbs. Mix well. Divide into eight portions. In a separate bowl combine cheese with the 1 teaspoon ginger. Form into eight small balls. Shape the meat portions around the cheese balls. Add shortening to a heavy skillet and melt. Add the balls and brown on all sides. Combine tomato sauce with the oregano, tarragon, ginger, and water. Pour over browned balls. Cover tightly and simmer 25 minutes. Serve with pasta and extra sauce over the top.
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