Next, I take a handful of the meat mixture and flatten it in my palm to create a small patty. Then, I place a cube of smoked cheese in the center and carefully fold the meat around it, shaping it into a tight ball. I’ve learned that if the cheese is too big, it can burst during cooking, so I recommend keeping the cheese cubes relatively small. Once shaped, I place the meatballs on a baking sheet lined with parchment paper, ensuring they are spaced evenly.
After that, I pop them into the preheated oven and let them bake for about 20-25 minutes. I always like to check the internal temperature with my meat thermometer to make sure they’re perfectly cooked, aiming for 160°F (71°C). While the meatballs bake, my kitchen fills with a mouth-watering aroma that makes it hard to wait!
Finally, once they’re perfectly browned, I take them out and let them rest for a few minutes before serving. This resting period not only keeps the cheese nice and melty inside but also allows the juices to redistribute throughout the meatball. Yes, patience truly pays off when it comes to these delicious bites!
Pro Tips for Best Results
I tested this recipe in a few different ways, and one of my top tips is to season your meat well. You can adjust the seasonings according to your taste, but don’t be shy! The seasoning is crucial for enhancing that flavor punch.
Another tip I have is to experiment with the type of cheese you use. I once made these with smoked cheddar, and they turned out fantastic! The sharpness of the cheddar paired beautifully with the herbs in the meat mixture.
Lastly, don’t skip the resting time. I’ve rushed this before and lost some of that gooey center. Allowing the meatballs to rest for at least five minutes makes a world of difference — trust me!
Common Mistakes to Avoid
One common mistake I’ve encountered is using meat that’s too lean. A bit of fat in your meat mixture keeps these meatballs juicy and flavorful. I’ve tried ground turkey, which tends to be dry, so go for at least an 80/20 mix for the best results! (See the next page below to continue…)