Ingredients

The following ingredients have 25 Servings
  • 2 pounds ground beef
  • 2 large eggs
  • 4 cloves garlic, minced
  • 1 cup shredded sharp white cheddar cheese
  • 1/4 cup chopped sun-dried tomatoes
  • 3 tablespoons rough chopped Italian flat leaf parsley
  • 2 tablespoons Dijon mustard
  • 1 tablespoons dried minced onion (I use this brand)
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 1 medium avocado, pitted and cubed
  • 3 tablespoons olive oil

Instruction

  • In a large mixing bowl, combine ground beef, egg, garlic, cheese, sun-dried tomatoes, parsley, Dijon mustard, minced onion, sea salt, and black pepper. Mix until all ingredients are well incorporated.
  • Form the meat mixture into 25 equal sized meatballs. No need to make them perfectly round at this stage as we still need to stuff them.
  • Press your thumb into the center of the meatball to make a pocket. Put the avocado in the center and then form the meatball around it.
  • Repeat this process with each meatball.
  • Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the meatballs to the pan. Brown on all sides. Cook for 6-8 minutes.
  • If the meatballs are sticking to the pan, slide a rubber spatula underneath them to unstick them while still keeping them in tact.