Ingredients

For the Meatballs:

• Minced Meat: 1.5 kg (3 lb), ground beef or pork
• Cheese: 150 g (5.3 oz), grated (such as cheddar or mozzarella)
• Pickled Cucumbers: 100 g (3.5 oz), finely chopped
• Bread Crumbs: 30 g (1.1 oz)
• Salt: 4 g (0.1 oz), to taste
• Black Pepper: 4 g (0.1 oz), to taste
• Eggs: 2 large
• Toast Bread: 3 slices
• Milk: 150 ml (5.1 fl oz)
• Onion: 3 medium-sized, finely chopped
• Butter: 30 g (1 oz), for frying
• Olive Oil: 20 ml (0.7 fl oz)

For the Potato Side:

• Potatoes: 5 medium-sized, peeled and diced
• Water: 1.2 liters (41 oz), for boiling
• Parsley: 15 g (0.5 oz), chopped
• Dill: 15 g (0.5 oz), chopped
• Garlic: 2 cloves, minced

For the Sauce:

• Egg Yolks: 5 large
• Butter: 30 g (1 oz)

Step-by-Step Instructions

Step 1: Soak the Bread

1. Prepare the Bread: Start by soaking the toast bread slices in 150 ml of milk for about 5 minutes, until soft. Once softened, squeeze out any excess milk and set the bread aside. This will help bind the meatballs and keep them tender.

Step 2: Prepare the Meatball Mixture

1. Mix the Meat: In a large mixing bowl, combine the minced meat, soaked bread, finely chopped onion, bread crumbs, 2 eggs, salt, and black pepper. Mix thoroughly with your hands or a spoon until all the ingredients are well incorporated.
2. Add the Filling: Fold in the grated cheese and chopped pickled cucumbers. These ingredients will act as the filling for the stuffed meatballs, providing a delightful combination of melted cheese and tangy pickles inside each ball.

Step 3: Shape the Meatballs

1. Form the Meatballs: Using your hands, shape the meat mixture into balls that are slightly larger than a golf ball. Ensure each ball has some cheese and pickle mixture inside.
2. Chill the Meatballs: Place the shaped meatballs on a tray and refrigerate them for about 30 minutes. This helps firm them up and makes them easier to handle when frying.

Step 4: Cook the Meatballs

1. Fry the Meatballs: Heat the olive oil and butter in a large pan over medium heat. Once hot, add the meatballs in batches and cook them until golden brown on all sides, about 8-10 minutes per batch. Make sure the meatballs are cooked through and the cheese inside has melted.

Step 5: Prepare the Potato Side

1. Boil the Potatoes: While the meatballs are cooking, bring 1.2 liters of water to a boil in a large pot. Add the diced potatoes and a pinch of salt. Boil the potatoes until they are tender, about 10-12 minutes.
2. Mash the Potatoes: Once boiled, drain the potatoes and mash them with minced garlic, chopped parsley, and dill. Add a splash of olive oil or butter for a richer flavor.

Step 6: Make the Egg Sauce

1. Prepare the Sauce: In a small saucepan, melt 30 g of butter over low heat. Beat the 5 egg yolks and gradually whisk them into the melted butter. Stir continuously to avoid curdling, until you have a smooth and creamy sauce.

Step 7: Serve

1. Assemble the Dish: Serve the stuffed meatballs hot alongside the mashed potatoes. Drizzle the egg yolk sauce over the meatballs for a rich, creamy finish. Garnish with extra parsley and dill if desired.

Cooking Tips

1. Use Ground Beef and Pork for Flavor: A combination of ground beef and pork gives the meatballs a rich flavor, but you can use any type of minced meat.
2. Chilling the Meatballs: Chilling the meatballs before frying helps them maintain their shape and prevents them from falling apart during cooking.
3. Stuffing Variations: Experiment with other fillings like sun-dried tomatoes, olives, or even mushrooms for a unique twist on the recipe.

Storage

1. Refrigeration: Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
2. Freezing: You can freeze the cooked meatballs for up to 3 months. Let them cool completely before freezing in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Thaw in the fridge overnight before reheating.

Nutritional Facts (Per Serving)

• Calories: Approximately 400 kcal
• Protein: 25g
• Fat: 28g
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 4g
• Sodium: 800mg

This meal is rich in protein and essential fats, making it a filling and satisfying dish. The cheese and pickles add flavor without significantly increasing the calorie content.

FAQs

1. Can I use different types of cheese?

• Yes! You can use any melting cheese such as mozzarella, gouda, or cheddar. Each type will offer a slightly different flavor.

2. What can I serve with the meatballs besides potatoes?

• These meatballs pair wonderfully with rice, pasta, or even a fresh salad if you’re looking for a lighter option.

3. Can I make the meatballs in advance?

• Yes, you can prepare the meatballs a day ahead and store them in the fridge. Fry them just before serving for the best texture.

4. How do I prevent the meatballs from falling apart?

• Be sure to properly chill the meatballs before frying and avoid overmixing the meat mixture, which can make the meatballs too dense.

5. Can I bake the meatballs instead of frying?

• Yes, you can bake the meatballs at 200°C (400°F) for about 20-25 minutes or until fully cooked. This is a healthier alternative to frying.

Conclusion

Stuffed Meatballs with Cheese and Pickles is a delightful combination of rich, savory flavors and creamy textures. The addition of pickles gives the dish a tangy kick that balances well with the melted cheese and succulent minced meat. This recipe is easy to make, versatile, and perfect for sharing with family and friends. Whether you’re preparing a weeknight dinner or a special meal for guests, these stuffed meatballs will be a hit. Serve with mashed potatoes and enjoy a comforting and hearty dish that satisfies the taste buds.