“A quick, tasty, and easy grilled appetizer”
These rich, cheesy meatballs are packed with flavor thanks to a mix of aromatic spices, fresh herbs, and milk-softened bread. They’re lightly pressed into mini patty shapes and finished with melted cheese for a delicious touch.
Ingredients:
- Ground meat (beef or your preferred choice) – 500 g
- Garlic, finely chopped – 1 clove
- Shallot, finely chopped – 1
- Fresh parsley, chopped – 1 tbsp
- Worcestershire sauce – 1 tsp
- Tomato paste – 1 tsp
- Bread crumbs soaked in milk – about 1/2 cup
- Grated cheese (mixed into the meat) – 2 tbsp
- Salt, black pepper, paprika, cumin, 5-berry spice blend, thyme – to taste
- A drizzle of oil (for mixing)
- Additional cheese for melting on top
Instructions:
- Combine the ingredients:
In a large mixing bowl, add the ground meat, all the seasonings (salt, pepper, paprika, cumin, 5-berry blend, thyme), the drizzle of oil, chopped garlic and shallot, parsley, Worcestershire sauce, tomato paste, the milk-soaked breadcrumbs, and 2 tablespoons of grated cheese. Mix everything together gently until evenly incorporated. - Form the meatballs:
Roll the mixture into balls, then press them slightly so they resemble small, thick patties. - Cook the patties:
Warm a combination of butter and oil in a skillet over medium heat. Fry the patties until they are browned on both sides and fully cooked (internal temperature 160°F / 71°C). - Finish with cheese:
Sprinkle extra grated cheese over the tops during the last moments of cooking. Cover the pan briefly until the cheese melts. Serve immediately.
