Sometimes I wonder why so many of our comfort food staples never made it on the blog before. Maybe that’s because I am greedy and just don’t want to share my favorites with you! I know – highly unlikely. I love to share a good food experience as long as I don’t have to share the actual food that’s on my plate. Naw, probably I’d also share that with you! I guess I have a better explanation!
Maybe this is because I always wanted to post healthy recipes on here and most of my comfort foods just didn’t fall under that category. At least not under that very strict and limited category of healthy food I once had.
Regarding that I luckily grew up over the last year or so. I have changed a lot and so has my attitude towards food. I’ve loosened up, grew more comfortable with foods I once avoided and the category ‘healthy food’ is a much broader and wider concept now. Hence I discover more and more recipes we eat on a fairly regular basis that now under the remodeled category of healthy food will be introduced to you!
Like those baked meatballs. Those little balls of bliss! Those yummy balls directly from heaven that make me giggle like a 12 year old – because c’mon MEATBALLS!!! Yeah probably not so very mature after all!
Look at those stunners and thank me for growing up – in terms of food at least – and throwing this recipe in your direction. Because those meatballs literally entail everything I ask for when it comes to proper comford food. They are warm, juicy and spicy in flavor and if that isn’t enough for greedy you already they have an almost maddening melted cheese core popping up like a little naughty surprise.
Is your oven turned on already? Because after this kinda foodie foreplay we will jump right into the recipe – or better get a cold shower first!
- 1 tsp ginger (I used a ginger paste)
- 1/2 - 1 tsp Sriracha depending on how spicy you want it
- 1 T sweet soy sauce
- 1 T soy sauce
- 1 T orange juice
- 2 T red Thai curry paste
- 600g ground beef
- 16 cheese cubes approx. the size of a large hazelnut - I used Gouda
- In a large mixing bowl add the ginger, Sriracha, soy sauces, orange juice and curry paste and mix well until you have a smoothe paste
- Add the ground beed and knead well until the paste is well incorporated and completely covered in sauce - set aside for approx an hour to marinade
- Pre-heat the oven to 180°C (360°F)
- Divide the beef in 16 equal sized parts
- Now take one of the beef portions and knead with your hands, take one of the cheese cubes and place in the middle of the meatball
- Now knead the meat around the cheese until you have a smooth surface with no 'cracks' - repeat the procedure for the other 15 portions
- On a baking tray lined with baking parchment place all the meatballs and bake in the oven for 18 minutes once turning them after about 9 minutes
- Make sure to knead out the 'cracks' in the meat surface properly. During the baking process when the cheese melts and expands it will leak out of these cracks otherwise.
- Eat warm for a melte cheese core
Compared with other meatball recipes this dish goes without added fat as they are not fried but baked in the oven instead. They are juicy and soft yet remain egg-free and gluten-free – as long as you use gluten-free soy sauce.
Now it’s time to get creative. Toss them over a large mixed salad or boatload a sandwich with them. Or even like I love to do, just sneak in the kitchen and steal one or even three from the baking tray pretending the recipe makes 15 meatballs and not 18!
Guys I am in love with those balls and there’s no reason we can’t all fall for them together! Because you gotta share a good food experience, right? RIGHT! Next time I have non Vegeterian guests over I’ll definitely make those again! Because MEATBALLS!
When you come over should I make those for you?