Name: Cheddar-stuffed meatballs in tomato sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Slovak
Ingredients: 250 g Ground pork; to taste Salt and pepper; 1 Garlic clove; to taste Herbes de Provence; 50 g Cheddar cheese; 1 Onion; 1–2 tbsp Olive oil; 400 g Tomatoes (peeled, crushed); 2 handfuls Baby spinach; to taste Salt and pepper

Instructions

Tip: tap a step to mark it as done.

Mix the ground pork with the pepper, crushed garlic, herbs, and salt. Shape into small meatballs and press a cube of cheese into each one.
Smooth the meatballs, sealing the cheese inside. Once all the meatballs are ready, pan-fry them on all sides until golden brown, about 7 minutes. The ground pork must be cooked through in the center: cut one meatball open to check that the meat is no longer pink and the juices run clear. If not, cook the meatballs a little longer.
Heat the olive oil in a skillet and sauté the onion until softened. Add the tomatoes, salt, and pepper, simmer briefly, then stir in the spinach.
Remove the skillet from the heat and let the spinach wilt. Serve with spaghetti or couscous.

Tip: Refrigerate the cheese-stuffed meatballs for 15 minutes before frying. The meat will firm up so the meatballs hold their shape better and the cheddar stays inside during cooking.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 587 kcal
Protein: 30 g
Carbohydrates: 16 g
of which sugars: 7.7 g
Fat: 46 g
of which saturates: 16 g
Fiber: 4.1 g
Salt: 2.6 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Mäsové guľôčky plnené čedarom v paradajkovej omáčke