I might try them later incorporating some ground lamb. Be forewarned that they splatter more than regular meatballs. I think the liquid in the cheese causes this. I have a splatter guard. Something worth purchasing.
Servings: 25 meatballsHardware: Measuring spoons and cups, a mixing bowl, un-powdered latex gloves, a large heavy pan, a fork
Time: Prep: 10 minutes Cooking: 1 hour
- 1 ½ pound ground beef
- ½ cup bread crumbs
- 8 ounces chèvre (goat cheese)
- 1 tablespoon dried parsley
- ½ tablespoon Greek seasoning
- 1 tablespoon dried dill
- 2 teaspoons olive oil
- This is easiest to do with your hands. Put on latex gloves.
- Combine all the ingredients in the bowl and mix with your hands. Mash the cheese up and mix it in well. Make golf ball sized meat balls. Make sure to compact the meatballs, because the cheese will make them fall apart.
- Heat the oil on medium. Brown the meatballs on all sides for about 8 minutes. Turn it ¼ time every 2 minutes. The meatballs will splatter because of the cheese.
- Drain the fat from the pan.
- Add enough liquid to the pan to cover the meatballs about 2/3 of the way. Simmer them for about 45 minutes. Check the largest meatball to
see if it is done.