Adding halloumi to meatballs is a brilliant way to get them to turn deep golden brown without having to cook them too long: the cheese browns quickly and evenly under the broiler. Double (or triple) the recipe if you’re serving as a party appetizer; these bite-sized morsels will go quickly. To lighten your load, form the balls a day ahead of time, transfer them to a parchment-paper lined baking sheet, and cover tightly with plastic wrap. Pair with plenty of your favorite marina sauce for dipping. Alternatively, toss them with spaghetti and fresh basil and drizzle with olive for dinner.
4 ounces halloumi cheese, coarsely chopped
¼ cup packed fresh flat-leaf parsley leaves
1 tablespoon fresh thyme leaves
1 pound 90/10 ground beef
1 large egg
1 cup marinara sauce, warmed
Sat fat 9.58g
How to Make It
Process halloumi, parsley, and thyme in a food processor until very finely ground. Transfer mixture to a large bowl. Add beef and egg; mix with hands just until combined. Shape mixture into 24 (1-inch) meatballs. Preheat broiler with oven rack 6 inches from heat. Place meatballs in a single layer on a baking sheet; broil until cooked through, 9 to 10 minutes. Serve with marinara.
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