Lamb and Pork Meatballs Stuffed with Goat Cheese are a delicious twist on a classic favorite. Lamb, Italian sausage and hearty spices surrounded by a creamy goat cheese center. Its like Italy wrapped around France in your mouth. I know that sounds dirty, but it is delicious.
You can make your own marinara here, or use a good quality store bought. I used San Marzano vodka sauce. I also drizzled the finished meatballs with a beautiful olive oil that my friend Bernardo makes in Italy! SottoFiesole is a spicy, peppery olive oil.
Can you tell I am still dreaming of Tuscany!
Every night I want to cook something that reminds me of my trip. Crazy as it sounds, I think I am eating healthier than I have in quite some time.
The reason I think is because on my trip every meal was slow. Yes, there was an abundance of food. So much so that we may have complained a time or two. Sometimes the quantity of food put in front of us each day was overwhelming. Everything was so beautiful, smelled so delicious, looked like art and you had to try it. That meant maybe just a sliver of eggplant pie (yes I will be making that and sharing it here), sliced wild boar, stuffed rabbit, parmesan spinach balls. You get my drift AMAZING FOOD!
Not a single protein bar to be found.
Everything made from scratch with the highest quality ingredients. So your plate was not piled high. You picked a samples of each offering so you could taste it all. Then we sat around the table and we talked. A meal took hours, we sampled, we sipped and we talked.
Why you want to make Lamb and Pork Meatballs Stuffed with Goat Cheese.
I get it this isn’t something we can do daily. BUT, I definitely want to try and work just a smidge harder maybe 15 minutes more a day to cook better. Not choose what is easy, but what will not only fuel me but nourish me.
So these Lamb and Pork Meatballs Stuffed with Goat Cheese are a great quality recipe that you can easily make start to table in under an hour. The first time you make them will take the longest. Learning how to roll the goat cheese and form the meatballs will slow you down the first time.
Once you do it once you will be able to speed up the prepping process.
Try to choose organic grass fed lamb to ensure the highest quality for your recipe.
Don’t be intimidated by the goat cheese centers.
Stuffing these meatballs is really rather easy. I served these Lamb and Pork Meatballs Stuffed with Goat Cheese along side an Arugula salad of Parmesan, lemon and olive oil. A simple but hearty dinner.
TO MAKE THIS RECIPE GLUTEN FREE USE GLUTEN FREE BREAD CRUMBS
More Meatballs… (here)
Lamb and Pork Meatballs Stuffed with Goat Cheese
- Dutch Oven or Large Skillet
- 3 tablespoons olive oil extra virgin
- 1 medium sweet yellow onion peeled and diced
- 1 garlic clove peeled and minced
- 1 tablespoon fresh minced rosemary
- 1 teaspoon fennel seeds
- 1/2 teaspoon corriander seeds
- 1/4 cup good quality goat cheese
- 1 pound ground lamb
- 2 italian spicy sausage casing removed
- 2 eggs
- 1/2 cup Italian breadcrumbs
- 1-28 ounce can of good quality marinara or vodka marinara
- Grated Parmesan cheese
- In a large dutch oven or skillet heat olive oil over medium heat.
- Add onion and garlic, stirring to sweat not brown, about 3 minutes.
- Add herbs, stirring to soften and release the aromatics, about 2-3 minutes.
- Remove to a bowl and set aside, you can sit in refrigerator to accelerate cooling.
- Take goat cheese into pieces and roll into 1/2” balls, setting aside. You will need around 20-25 balls.
- In a large bowl add eggs, breadcrumbs, onion mixture and stir to combine. Add lamb and sausage breaking apart as you add. Using your hands evenly combine all the ingredients.
- Start forming 2” meatballs by rolling the meat mixture. Use your finger to indent the ball into the center. Add one of your goat cheese balls into the indention and then pinch or fold the meat over the goat cheese so that it is now covered and in the center of the meatball.
- Set aside and continue until all meat has been formed into meatballs.
- Using the same pan you used to cook onion, add your marinara sauce over low-medium heat. Heating to a low simmer and you see slow bubbles around edge of the pan.
- Add your meatballs slowly. Spooning sauce over top of exposed meatballs until they are all added. Cover pan and cook for 12-15 minutes, checking to flip balls mid way and continuing to spoon sauce over top of exposed meatballs.
- Remove from heat. Plate and sprinkle with grated parmesan cheese.