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In a large bowl, mix the minced meat, eggs, salt, pepper, dried garlic, fresh garlic, onion, and chopped parsley. Form small meatballs about the size of a golf ball.
Make the cheese filling:
In a separate bowl, combine the cream cheese, grated mozzarella, chopped chives, salt, and pepper. Set aside.
Stuff the meatballs:
Press a small indentation in the center of each meatball and fill it with a spoonful of the creamy cheese mixture. Seal the meatball around the cheese and set aside.
Bake the vegetables:
Preheat the oven to 180°C (350°F). Toss the sliced carrots, zucchini, and red bell pepper with olive oil, salt, and pepper. Spread them out evenly on a baking sheet and roast for 20-25 minutes, until tender.
Cook the meatballs:
While the vegetables are roasting, heat some oil in a large skillet over medium heat. Brown the stuffed meatballs on all sides for about 6-8 minutes. Once browned, transfer them to a baking dish and place them in the oven with the vegetables for an additional 10-15 minutes, allowing the meatballs to cook through.
Serve:
Serve the juicy meatballs alongside the roasted vegetables. Enjoy the delicious creamy cheese filling inside!
Serving and storage tips:
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