Description
Hearty meatballs packed with cheddar cheese, vegetables, and a creamy tangy sauce make this dish a satisfying and flavorful meal. Perfect for family dinners or gatherings, it’s rich in flavor and textures.
Ingredients
For the Meatballs: 2 lb (900 g) minced meat, 2 chicken eggs, 3 onions, 2.5 oz (70 g) breadcrumbs, 1 onion, 1 carrot, 2 garlic cloves, 2 potatoes, ½ sweet red pepper, Mushrooms, 7 oz (200 g) red cheddar cheese, Olive oil, Vegetable oil, Butter, Salt, Ground black pepper, Dried garlic, Paprika, Oregano
For the Sauce: 2 tbsp sour cream, 2 tbsp mayonnaise, Salt, Ground black pepper, 1 tsp paprika, ½ tsp dried garlic, Basil, 5.3 oz (150 ml) warm water
For the Lettuce: 4 radishes, Lettuce leaves, ½ red sweet pepper, Dill, Salt, Olive oil
Instructions
- Prepare the vegetables by peeling and finely chopping onions, carrots, garlic, and potatoes. Dice the sweet red pepper and chop the mushrooms.
- In a large bowl, combine the minced meat, eggs, breadcrumbs, chopped onions, grated carrots, minced garlic, chopped sweet pepper, salt, black pepper, paprika, dried garlic, and oregano. Mix well and shape into small meatballs.
- In a large pan, heat olive oil and butter over medium heat. Fry the meatballs in batches until golden brown and cooked through, about 15-20 minutes. Remove from the pan and set aside.
- For the sauce, whisk together sour cream, mayonnaise, warm water, paprika, dried garlic, basil, salt, and black pepper in a small bowl until smooth.
- For the lettuce, wash and slice radishes, chop the red sweet pepper, and combine with lettuce leaves and dill. Drizzle with olive oil and season with salt.
- Serve the meatballs with the creamy sauce on top and the fresh lettuce salad on the side.
Notes
- Vegetarian Version: Substitute minced meat with plant-based alternatives for a vegetarian dish.
- Cheese Variations: Mozzarella, Gouda, or even Parmesan can be used in place of cheddar.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat meatballs in a pan over medium heat with a splash of water or broth to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Whisking
- Cuisine: International
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
