Dubliner Cheese Recipes

Cheese-Stuffed Meatballs

Serves 4

For the meatballs:

  • 1 small onion, finely chopped
  • 3 garlic cloves, crushed
  • 500g lean beef mince
  • 2 eggs, beaten
  • 120g breadcrumbs
  • ½ tsp oregano
  • Salt and black pepper
  • 100g Dubliner Vintage Cheese, chopped into 1cm cubes
  • 1 tbsp olive oil

 

For the tomato sauce:

  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 1-2 tsp dried red chilli flakes, optional
  • 1 small bunch of fresh basil, leaves picked
  • 2 x 400 g tins of chopped tomatoes
  • 2 tbsp balsamic vinegar

 

To serve:

  • Spaghetti
  • Dubliner Vintage Cheese, grated
  • Basil leaves
  • Garlic bread

 

  1. Heat the oil in a pan over a medium heat. Cook the onion for 4-5 minutes until softened but not coloured. Add the garlic and oregano and cook for 1-2 minutes longer, then remove the mixture to a bowl and allow to cool to room temperature.
  2. In a large bowl, mix the cooled onion and garlic mixture with the minced beef, eggs, breadcrumbs and oregano. Season with salt and pepper.
  3. Shape the mixture into small meatballs around 4cm in diameter, enclosing a cube of Dubliner Cheese inside each one. Chill for 15-20 minutes.
  4. For the sauce, heat a large pan over a medium heat and add the olive oil. Cook the onion for 6-7 minutes, until softened and lightly golden, then add the garlic and chilli and cook for a further 1-2 minutes.
  5. Add the basil leaves, the tomatoes and the balsamic. Bring the sauce to the boil and season to taste, then reduce to a simmer.
  6. Meanwhile, heat a tablespoon of olive oil in another large pan and add the meatballs. Cook for 8-10 minutes until browned all over.
  7. Add the meatballs to the sauce and simmer gently for 10 minutes; in the meantime, cook the spaghetti according to packet instructions.
  8. When the pasta is ready, divide it between serving bowls and top with the sauce and meatballs. Add a sprinkling of Dubliner Cheese on top of each bowl, garnish with a few extra basil leaves and serve with garlic bread.
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