Cheesy Pepper Meatballs
Sink your teeth into these irresistibly juicy Cheesy Pepper Meatballs, a mouthwatering blend of ground beef and pork infused with gooey mozzarella, rich Parmesan, and bold black pepper. This recipe takes classic meatballs to new heights with a touch of paprika and a milk-soaked breadcrumb base that guarantees an ultra-tender texture. After a quick sear in olive oil for a golden crust, these hearty meatballs finish baking to perfection in the oven. Perfect as a savory appetizer, a protein-packed dinner over pasta or rice, or tucked into a crusty bread roll, these cheesy delights are as versatile as they are delicious. Garnish with fresh parsley for a vibrant pop of color, and enjoy comfort food at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 60 ml Milk
- 100 grams Shredded mozzarella cheese
- 50 grams Grated Parmesan cheese
- 1 large Egg
- 2 Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 2 teaspoons Freshly cracked black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Chopped parsley (optional for garnish)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes until the breadcrumbs absorb the milk and form a paste-like consistency.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumb mixture, shredded mozzarella cheese, grated Parmesan cheese, egg, minced garlic, paprika, salt, and cracked black pepper.
Use clean hands or a spatula to gently mix the ingredients until well combined. Be careful not to overmix, as this can make the meatballs tough.
Shape the mixture into 1.5-inch meatballs using your hands or a meatball scoop. You should have about 20-24 meatballs.
Heat the olive oil in a large skillet over medium heat. Working in batches, sear the meatballs for 1-2 minutes on each side until browned. Transfer the browned meatballs to the prepared baking sheet.
Once all the meatballs are browned and placed on the baking sheet, bake them in the preheated oven for 15-18 minutes, or until the internal temperature reaches 75°C (165°F).
Remove the meatballs from the oven and allow them to rest for 5 minutes before serving.
Garnish with chopped parsley if desired and serve warm. These cheesy pepper meatballs pair perfectly with marinara sauce, pasta, rice, or crusty bread.
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 6120 mg | 266% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.5 g | ||
| Protein | 217.6 g | 435% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1572 mg | 121% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1519 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
