Cheese burger meatballs are a fun way to dress up a family favourite. These cheesy filled meat balls are so simple to make and can be eaten in a variety of ways.
Prep: 50 mins Cook: 25 mins
- 500g mince
- 1 teaspoon garlic, optional
- 1 small onion, optional
- ½ zucchini
- 1 carrot
- ¾ cup tasty cheese
- 1 egg
- ½ cup panko bread crumbs
- 1 tablespoon tomato paste, optional
- 2 tablespoons olive oil
- 1 small onion
- 1 clove garlic
- 2 cups diced veg (about 1/2 zucchini, 1/2 red capsicum and a handful of mushrooms)
- 1 jar passata
- 1 cup stock
- Use a food processor to mince up onion, garlic zucchini and carrot
- Once minced add egg, panko bread crumbs, tomato paste and pulse again to combine
- Take mixture and combine with the mince meat mixture
- Grate cheese in a separate bowl and set aside
- Divide mince mixture into 1 tablespoon portions and roll into balls
- Flatten each ball and stuff each one with grated cheese
- Reform the ball and set in fridge for at least 30 minutes
- While balls are setting, heat a pan with oil and fry off onion, garlic and vegetables
- Add passata and stock
- Bring to a simmer, then add meatballs
- Cook for around 15 minutes (adjust heat to cook on a simmer, carefully stirring every 5 minutes)
- Before serving, cut through one meatball to check it is cooked
Serve with pasta, rice or on mashed potato. Enjoy served with salad on the side.
You can easily add any other vegetables you have on hand to the meatballs or sauce.
If you don’t want to use a food processor, simply grate the veggies.
Instead of grated cheese you can also use cheese cut into tiny cubes.
Let the kids choose if they would like meatballs and sauce on top or on the side.
You can also bake the meatballs, if doing this no need to make sauce, just a jar of passata. Simply spread half a jar of pasata onto the base of an oven proof dish. Top with meatballs and then drizzle with remaining passata. Bake at 180°C for about 30-40 minutes.