There’s nothing better than a good meatball in my book. They are bite size, full of flavor and can be used in a million different ways. But one of the downfalls is that nearly every good recipe I’ve ever used includes breadcrumbs! And as someone who suffers a pretty bad gluten intolerance, this is a big no-no.
Plus, the ingredients list for most meatballs is miles long. Tons of herbs, breadcrumbs, eggs to bind, milk, and more! If you don’t have the ingredients on hand, this can get to be majorly expensive.
So in an effort to find a tasty meatball recipe, I thought hard and realized that just plain meat is pretty awesome on its own. If I want that extra burst of flavor, surely there is an easier way? And that’s how I came up with these AWESOME stuffed meatballs.
Seriously, everyone in this house was begging for more, and I was floored by how well they went over. So yummy and full of flavor and only THREE ingredients!
First up, if you’re like me, you have tons of cream soup cans in your pantry, as well as lots of onion soup mix and dip mixes. One of my favorites is Lipton Secrets Vegetable Dip Mix. I promise this is not a sponsored post – I just really love Lipton soup mixes. They are full of flavor and make life EASY.
I’ve made so many dishes more flavorful with these mixes, and it’s a great way of getting my children to eat vegetables without forcing them to eat something they hate. I have about twenty boxes of this in my pantry for emergencies.
So anyway, now that you see the secret to the recipe, let’s get to it!
1 envelope Lipton Recipe Secrets Vegetable Soup and Dip Mix
8 oz Cream Cheese
1 lb ground pork
Let the cream cheese soften a bit and then stir it together with the dip mix. Make sure it’s well combined, and then set it in the fridge to harden up. It’s best to have it really hard before using it.
Spread out a bit of parchment or wax paper on the counter and then spoon 16 – 24 blobs of the cheese mixture onto it. These are going to serve as the filling of the meatball, so they should be vaguely ball shaped.
Once you have them all laid out, grab your meat. I used ground pork, but you can use beef or even ground turkey if you prefer. I like pork and had it on hand. Take about an ounce or less of the meat and form a very thin flat patty in your hand. Pick up one of the cream cheese balls and set it in the middle of the patty. Then close the meat patty around it.
Roll it around in your hand to ensure there is no cheese mixture showing and then set it down. Do the same for all of your meatballs.
Next, cook the meatballs up in a hot pan with a bit of olive oil in it. I like to sear them on all sides to make sure none of the cheese escapes.
Once they are all done, add your favorite sauce to the pan to heat through and coat the meatballs. I used a homemade tomato-based sauce, but you can use marinara, alfredo or even BBQ sauce. Whatever you fancy!
I also added some mushrooms to the pan while the meatballs cooked to bulk it up and give it some more flavor.
The great thing is that you can serve this in so many ways. Over pasta, with mashed potatoes, on a hoagie roll (gluten free for me!)… all are equally delicious. We even served it as is, with no side, and everyone was perfectly satisfied. Though I did add a bit of chopped onion on it, as I wanted some crunch.
What is your favorite way to eat meatballs? Are you a sandwich person, a pasta person or something else? Give me some new ideas!