Egg and Cheese Meatballs Recipe 🧀🥚

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A Protein-Packed Twist on a Classic Favorite

Introduction:

Savory, tender, and bursting with cheesy goodness, these Egg and Cheese Meatballs are a comforting spin on the classic meatball — with an extra hit of protein and flavor. Perfect for weeknight dinners, high-protein snacks, or meal prep, these meatballs use hard-boiled eggs and melty cheese tucked into a juicy meat mixture for a bite that’s satisfying and indulgent without being heavy.

Origin:

This dish takes inspiration from Mediterranean and Middle Eastern cooking traditions, where eggs are often used as a protein-rich filler or stuffing in meat-based dishes. The fusion of cheesy meatballs and boiled eggs is a creative and hearty combination that’s especially popular in Eastern Europe and North Africa, where meat-stuffed egg recipes are traditional. This version is simplified, oven-baked or pan-fried, and family-friendly.

Ingredients (Makes 12–15 meatballs):

🍖 For the Meatball Mixture:

  • 500g (1 lb) ground beef, chicken, or turkey
  • ½ cup breadcrumbs (panko or regular)
  • ¼ cup milk
  • 1 small onion, grated or finely chopped
  • 2 garlic cloves, minced
  • 1 egg (raw)
  • ½ cup grated cheese (cheddar, mozzarella, or a mix)
  • ¼ cup chopped parsley or chives
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika or chili flakes (optional)

🥚 For the Filling:

  • 3–4 hard-boiled eggs, chopped
  • ½ cup shredded cheese (mozzarella or your favorite melty cheese)

Optional Add-Ins:

  • 1 tsp mustard or Worcestershire sauce for depth
  • A touch of cumin or oregano for an herby flavor
  • Stuff whole quail eggs instead of chopped eggs for a fun twist
  • Add spinach or grated zucchini for hidden veggies

Instructions:

Step 1 – Prep the Filling:

  1. Chop the hard-boiled eggs and mix with shredded cheese in a bowl.
  2. Set aside — this will be the surprise center of each meatball.

Step 2 – Make the Meatball Base:

  1. In a large bowl, combine the breadcrumbs and milk. Let sit 2 minutes.
  2. Add the ground meat, onion, garlic, raw egg, parsley, grated cheese, and seasonings.
  3. Mix gently with your hands or a spatula until well combined but not overworked.

Step 3 – Form the Meatballs:

  1. Take about 2 tablespoons of meat mixture and flatten in your palm.
  2. Place about 1 tsp of the egg-cheese filling in the center.
  3. Wrap the meat around the filling and roll into a ball, sealing well.
  4. Repeat until all meatballs are formed.

Step 4 – Cook the Meatballs:

Option A – Oven-Baked:

  • Preheat oven to 400°F (200°C).
  • Place meatballs on a baking sheet lined with parchment.
  • Bake for 18–20 minutes, until golden and cooked through.

Option B – Pan-Fried:

  • Heat oil in a skillet over medium heat.
  • Fry meatballs, turning frequently, for 10–12 minutes until browned and cooked inside.

Tips for Success:

  • Use grated onion instead of chopped for extra moisture.
  • Seal the filling well to prevent cheese from leaking out.
  • Wet your hands slightly when rolling meatballs to prevent sticking.
  • For uniform cooking, make all meatballs the same size.

Serving Recommendations:

  • Serve with:
    • Garlic mashed potatoes or herbed rice
    • Tomato sauce or tzatziki
    • Inside a pita or sandwich wrap
    • As a party appetizer with toothpicks and dipping sauce
  • Pair with a fresh cucumber salad, roasted veggies, or a tangy slaw.

Nutrition (Per Meatball – Approximate):

  • Calories: 120
  • Protein: 9g
  • Fat: 8g
  • Carbs: 3g
  • Fiber: 0.3g
  • Sugar: 0.5g
  • Sodium: 180mg

Note: Nutritional values vary based on meat choice and cheese.

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