Pulpets baked with cheese. Even better than traditional

You can prepare baked meatballs with cheese without frying. Soft meat with cheese stuffing comes out juicy, full of different flavors. After cutting the meatballs, it is moist and creamy. Even more aroma is hidden by a distinct tomato sauce with the addition of vegetables. On the top of the meatballs, they are sprinkled with a large portion of cheddar cheese, which creates a tasty feather.

Ingredients:

Meatballs:

• 500 g of minced pork-of meat,
• 2 eggs,
• 4 tablespoons of breadcrumbs
• a teaspoon of dried lovage,
• a teaspoon of ground sweet pepper,
• 100 g of cheese for filling,
• Salt and pepper,
• Rapeseed oil to sprinkle meat.

Additionally:

• A can of tomatoes,
• yellow pepper,
• carrot,
• 100 g sera cheddar,
• a teaspoon of Provencal herbs,
• Salt and pepper.

Method of performance:

In a large bowl, mix minced meat, eggs, breadcrumbs, lovage, ground pepper, salt and pepper. Make the mass for a few minutes until it is uniform.

Cut the cheese into cubes about a centimeter side.

Get a portion of meat, flatten it in your hands, and then place a cube of cheese inside and thoroughly stuff the meat. The cheese should be entirely closed. Place the meatballs on the plate.

Peel the carrot and grate on a thick grater. Cut the peppers into small cubes. Connect them in a bowl. Pour canned tomatoes, season with salt, pepper and Herbes de Provence. Transfer the prepared sauce to a deep heat -resistant dish. Transfer the meatballs to the top. Gently sprinkle with oil.

Heat the oven to 180 degrees Celsius and bake such prepared meatballs for 15 minutes. At this time, grate the cheddar cheese on a grater. Sprinkle the meatballs in the oven and leave it for another 25 minutes. Pulpets baked with cheese fit perfectly with pasta, potatoes or groats.

Source: NowowoPuje.pl