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Meat Cheesy Balls

This is an easy recipe and a very tasty one. Little bites of minced meat with cheddar, parmesan cheese, eggs, parsley can make a Sunday lunch or a simple get together very feisty!

You can fry them or (as I did) bake them in the oven.

You can increase the size and serve them with a mixed salad or with some potatoes as side dish and you have a nice meat main course.


Serve: 40/50 pieces

Preparation: 50 minutes (30 minutes to let the meat mixture rest in the fridge).

Cooking: 15 minutes.


  • 500gr lean minced meat (organic if you prefer)

  • 2 eggs - slightly beaten

  • 50gr parmesan cheese

  • 50gr cheddar cut into very small pieces (mature cheddar if you like it)

  • Stale bread

  • Parsley, fresh - 1 handful

  • Thyme, fresh - 5/6 sprigs

  • Garlic 1 clove crushed

  • Breadcrumbs

  • Salt, pepper.


Preheat the oven to 180 degrees C fan.

Cut the bread into small pieces and blend it with the garlic, thyme and parsley to a medium crumbly, smooth mixture.

In a big bowl put the meat, eggs, cheddar and parmesan cheese, the bread mixture, salt and pepper and mix all together quite carefully and thoroughly with a fork.

Put the mixture in the fridge for 30 minutes covered with some cling film.

Create some little balls (I made about 40/50) or the same size.

Roll them in breadcrumbs and add them on top of a baking tray covered with parchment paper.

Make sure to keep them separate so they do not stick together.

Bake for 30 minutes and serve warm!

* If you want to fry them, Heat some oil in a deep pan and when it reached 180 degree heat (check with a cooking thermometer) fry for 2/3 minutes. Add only a few meat balls at a time so the oil temperature does not go down.

Once golden and ready drain them and put on a tray with some kitchen paper to absorb any unwanted oil.


You can keep them in the fridge for 2/3 days covered with cling film or in an airtight container.

You can also add some chilli to the meat mixture if you like.


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