This cheesy meatballs recipe is my mother’s and it’s one of my favorite dishes to eat – ever since I was a kid and I admit I get a bit excited when we are asked to come over to lunch and this is on the menu (not to mention my mom always makes a ton of these which we can then freeze and use on lazy days).
These are best on rainy days as they are the perfect “pick me up” food… You just can’t have a bad day when you have a plate full of jummy, cheesy meatballs in front of you! They go great with mashed potatoes but bread is my favorite side dish for these are there is nothing more delicious than dipping the bread in the sauce!
1.5 lbs / 3/4 kg ground meat (beef and pork)
3 tablespoons rice
4 tablespoons breadcrumbs
3 garlic gloves (or garlic powder)
1 to 2 eggs
2 tablespoons vegetable oil
3 to 4 tablespoons chopped onions
1 cup pressed fresh tomatoes (you can totally cheat here)
1 tablespoon ground paprika
1 tablespoon flour
1/4 cup vegetable stock
Cheesy Meatballs Recipe
First quickly fry the rice in a pan so that it becomes a bit clear. Put the ground meat in a larger bowl and add fried rice, breadcrumbs, chopped garlic, salt, pepper and egg(s). Mix it well (best with hands, sorry).
Make small (walnut sized) balls from the “meat dough”. Heat up oil in the pan and place in the meatballs and cook them until they are brown on all sides (and cooked all way round). Remove them from the pan and place them in a larger pot and store somewhere warm (also cover them).
Now fry the salted onions, add pressed tomatoes. Cover the pan and cook until the onions become super soft and “fall apart”. Add flour and 1/4 cup vegetable stock. Cook for 15 minutes. Purée the sauce with a blender. Add some grated cheese while the sauce is still hot.
Pour the sauce into over the meatballs and serve!