Description
These Meatloaf-Style Stuffed Meatballs are a flavorful and comforting dish featuring juicy ground red meat stuffed with melted pepper Jack cheese. Baked to golden perfection and served over creamy whipped gold potatoes with a tangy homemade tomato jam, this recipe offers a delightful twist on classic meatloaf flavors with a juicy, cheesy center and a sweet-savory topping.
Ingredients
Meatballs
- 1 Tbsp. olive oil
- ½ cup diced onion
- 4 garlic cloves, minced
- 2 lb ground red meat (beef, bison, elk or venison)
- 2/3 cup dried breadcrumbs (plain or Italian; sub almond meal for GF)
- 1/2 cup milk
- 2 eggs, beaten
- 1 Tbsp. balsamic vinegar
- 2 tsp. Worcestershire sauce
- 2 tsp. Italian seasoning
- 1 ½ tsp. salt
- ½ tsp. pepper
- 8 oz. pepper Jack cheese, cut into small cubes
Tomato Jam
- ½ cup diced onion
- 1 garlic clove, sliced
- 1 ½ cups cherry or grape tomatoes, halved
- 1 tsp. tomato paste
- 1-2 Tbsp. sugar
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. water
Mashed Potatoes
- About 2 ½ lbs gold potatoes, peeled and cut into chunks
- 3 Tbsp. softened butter
- 2 Tbsp. softened cream cheese
- ½-1 cup warm milk, depending on desired consistency
- Sea salt, to taste
- Pepper, to taste
Instructions
- Preheat and Sauté Aromatics: Begin by preheating your oven to 375°F (190°C) and heating a medium pan over medium heat. Add the olive oil and diced onion, sautéing until the onion becomes translucent. Then add the minced garlic and cook for an additional 2-3 minutes before removing from heat.
- Prepare Meatball Mixture: Transfer the sautéed onion and garlic into a large bowl with the ground meat, breadcrumbs, milk, beaten eggs, balsamic vinegar, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix everything together thoroughly until well combined.
- Form Stuffed Meatballs: Using a medium or large cookie scoop or spoon, portion out about 2-3 tablespoons of the meat mixture. Place the portion on a lined baking sheet. Before fully shaping the meatballs, press a cube of pepper Jack cheese into the center of each portion, then roll the meat around the cheese to fully encase it, forming tight balls.
- Bake Meatballs: Arrange all the meatballs on the lined tray. Bake in the preheated oven for approximately 25 minutes or until the meatballs are golden brown on the outside and cooked through inside.
- Cook Potatoes: While the meatballs bake, place the potato chunks into a pot with cold water. Bring to a boil and cook for 10-15 minutes until potatoes are fork-tender. Drain the potatoes and return them to the pot. Let them sit off the heat for about a minute to allow excess moisture to evaporate.
- Mash Potatoes: Use a potato ricer or masher to press the potatoes until smooth. Add the softened butter, cream cheese, and warm milk. Whisk or stir until creamy and smooth. Season with sea salt and pepper to taste. Adjust milk quantity to achieve preferred consistency.
- Prepare Tomato Jam: In a pan, cook the diced onion over medium heat for about 5 minutes until translucent. Add the sliced garlic and cook for an additional minute. Stir in the halved tomatoes and tomato paste. Add sugar, apple cider vinegar, and water. Allow the mixture to simmer gently, stirring occasionally, until it thickens to a saucy consistency.
- Serve: When the meatballs are done baking, serve them on top of a bed of mashed potatoes. Spoon some of the tomato jam over the meatballs and potatoes. Enjoy this hearty and flavorful meal!
Notes
- For a gluten-free option, substitute dried breadcrumbs with almond meal.
- Adjust the amount of sugar in the tomato jam based on desired sweetness.
- Use a potato ricer for the smoothest mashed potatoes.
- The cheese inside the meatballs adds moisture and flavor; ensure they are well sealed for best results.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
