Meatballs stuffed with mushrooms and cheese

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Today I'd like to share a recipe for meatballs stuffed with a generous amount of mushrooms and cheese. 

Meatballs are tender and slightly spicy thanks to cayenne pepper. There is a hint of marjoram in the background that plays nicely with cheese and mushroom stuffing. Add in some starch, veggies and you'll get a delicious dinner!

You'll find a list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 1 medium onion (~100 g)
  • 1 small bunch parsley
  • 300 g mushrooms
  • 1 stale bun
  • 1 tbsp butter
  • 2-3 garlic cloves
  • 40 g grated cheese
  • Salt and pepper to taste
  • 500 g minced pork
  • 1 egg
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/4 tsp marjoram
  • Frying oil, eg. rapeseed

Method

  1. Chop one medium onion and a small bunch of parsley finely. Clean 300 g mushrooms and grate them on a coarse grater.
  2. Put one stale bun into a small bowl and cover it with water. Set it aside to soak.
  3. Melt 1 tbsp butter in a large pan. Put grated mushrooms onto hot grease and fry them for a few minutes, until moisture evaporates and mushrooms visibly decrease in volume. Transfer fried mushrooms into a separate bowl; you may weigh the bowl first to make it easier to divide stuffing into equal portions. Set mushrooms aside to cool slightly.
  4. Melt another tbsp of butter in a pan. Put diced onions onto hot grease and fry it for a few minutes, until it becomes soft and translucent. Add 3 crushed garlic cloves. Fry the contents of the pan for another minute until garlic releases aroma. Take pan off heat then and cool its contents.
  5. Add chopped parsley and 40 g grated cheese into mushrooms. Season with a small pinch of salt and two pinches ground black pepper. Mix contents of the bowl until cheese and spices are well distributed in mushrooms.
  6. Add fried onions, 1 large egg, 1 tsp paprika, 1/2 tsp cayenne, 1/4 tsp marjoram, 2 pinches salt and pepper into 500 g ground pork. Add drained bun and knead everything together until well combined. 
  7. Divide meat into 6 equal portions. Roll a large-ish ball out of each portion in your hands. Press each ball gently in the palm of your hand to about 0.5 cm thickness. Put 1/6 of stuffing into each meat patty and carefully close meat around mushrooms and cheese.
  8. Place formed meatballs onto a hot oil in a pan. There should be enough oil to reach around 1/3 of meatballs. Fry them on medium heat for about 6 minutes per side, until brown. Once meatballs are looking good on both sides, turn heat down to low and cover the pan for some 2-3 minutes. Take meatballs out of the pan then and place them on a plate lined with baking paper to drain excess fat. Serve them with your favourite starches and vegetables.
  9. Enjoy!

Approximate nutritional value

100 g

  • 225 kcal
  • Carbs: 5 g 
  • Fat: 16 g
  • Protein: 16 g
  • Fibre: 1 g

1 meatball (recipe makes 6 meatballs)

  • 299 kcal
  • Carbs: 7 g 
  • Fat: 21 g
  • Protein: 21 g
  • Fibre: 1 g

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