Cheese meatballs only work if the cheese stays inside. We shape the mixture cold, press the Gouda cube in deep and seal the seam completely. Otherwise the cheese runs out during frying and the pan gets sticky.
The mince mixture from the Thermomix® is stable enough, thanks to the rolled oats and egg, to keep the filling in place. Beef mince is important because it has more binding protein than mixed mince. The 30 seconds in reverse direction at speed 4 combines everything without mashing the meat.
Cheese Meatballs with Corn Vegetables, Thermomix®
Ingredients 0 / 17 ✓
- 1/2 bunch flat-leaf parsley
- 1 red onion
- 500 g minced beef
- 1 egg
- 1 tbsp medium-hot mustard
- 80 g rolled oats
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp sweet paprika powder
- 100 g young Gouda
- 10 g rapeseed oil
- 1 red pepper
- 500 g tinned sweetcorn drained
- 40 g butter
- 1 tbsp sweet paprika powder
- 1 pinch cumin
- 1/2 tsp salt
Instructions 0 / 8
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1
Wash the parsley, pat dry, pick the leaves, add to the mixing bowl and chop for 3 sec / speed 8.
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2
Peel the onion, halve it, add to the bowl, chop for 3 sec / speed 5 and scrape down with the spatula.
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3
Add the minced beef, egg, mustard, rolled oats, salt, pepper and paprika powder and combine for 30 sec / reverse direction / speed 4.
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4
Cut the Gouda into 8 cubes. Shape the mince mixture into 8 patties and press one cube of Gouda into the centre of each one, sealing the meat around it.
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5
Heat the oil in a frying pan and cook the meatballs for 5 to 7 minutes on each side until cooked through. Keep warm until the vegetables are ready.
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6
Meanwhile, rinse the mixing bowl. Wash and trim the pepper, quarter it, add to the mixing bowl, chop for 2 sec / speed 5 and scrape down with the spatula.
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7
Add the sweetcorn, butter, paprika powder, cumin and salt and cook for 7 min / 100°C / reverse direction / gentle stir setting.
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8
Arrange the meatballs with the vegetables on 4 plates and serve.
Tip: To keep the meatballs warm, preheat the oven to 100 °C and place the cooked meatballs inside until ready to serve.
Nutrition per serving
Gouda instead of Mozzarella or Cheddar
Young Gouda melts at 60 to 70 °C and stays firm as it does so. Mozzarella becomes too runny, Cheddar turns oily. We cut 100 g of Gouda into 8 equal cubes, not slices. A cube has less surface area than a slice and does not break apart when you work it into the mixture.
The recipe makes 8 meatballs, one cube per meatball. If you want to make 4 larger meatballs instead, use two cubes per piece and shape the mixture thicker.
Parsley and onion before the meat
We chop the parsley first for 3 seconds at speed 8, then the onion for 3 seconds at speed 5. Only then does the mince go in. This order prevents meat from sticking to the blades. If the meat goes in first, the onion will not be chopped evenly.
Red onion is milder than a yellow onion. If you use a yellow onion, halve the quantity or use only half of one.
5 to 7 minutes per side over medium heat
Bring the rapeseed oil in the pan to medium heat. Not too hot, or the outside will burn before the centre is cooked through. The meatballs need 5 to 7 minutes per side. At too high a heat they split open and the cheese runs out.
If you are not sure whether the centre is cooked through, use a meat thermometer. 70 °C is the minimum core temperature for beef mince. Below 70 °C the meat is still pink.
While the meatballs are frying, rinse the mixing bowl and prepare the corn vegetables. Keep the cooked meatballs warm at 100 °C in the oven until the vegetables are ready.
Corn vegetables with pepper and cumin
Wash and quarter the pepper, chop for 2 seconds at speed 5. Then add the sweetcorn, butter, paprika powder, cumin and salt. Cook for 7 minutes at 100 °C in reverse direction on the gentle stir setting. The reverse direction prevents the pepper pieces from being mashed.
Cumin is the foundation of the flavour. Without cumin the vegetables taste only of pepper and corn. One pinch is enough, too much makes the vegetables bitter.
The tinned sweetcorn must be drained first. If you add the liquid, the vegetables turn soupy.
As meal prep for 2 days
The meatballs keep for 2 days in the fridge. Store them separately from the vegetables, otherwise the coating goes soft. To reheat: 3 minutes in the microwave at 600 W or 10 minutes at 150 °C in the oven. The vegetables take 2 minutes in the microwave or a few minutes in a saucepan over low heat.
Goes well with: Mashed potatoes and mustard.
Freezing works too. Freeze the meatballs individually on a tray first, then transfer to a freezer bag so they do not stick together. They keep for 3 months. To defrost, place in the fridge overnight.
More Thermomix® main courses: Meatballs, One-Pot Salmon Pasta, Sweet Potato Gratin.
