2 cloves garlic, minced
1 egg
Salt and pepper to taste
2 tablespoons olive oil
1 cup heavy cream
1/2 cup chicken broth
1 cup shredded Cheddar cheese
Preparation
Preheat your oven to 200°C (400°F). Combine the ground pork, breadcrumbs, Parmesan cheese, mozzarella cheese, parsley, basil, garlic, egg, salt, and pepper in a large bowl. Mix well.
Form the meatballs into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook on all sides for about 5–7 minutes.
Transfer the cooked meatballs to a baking dish.
In the same skillet, heat the cream and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the Cheddar cheese until melted and smooth.
Pour the cheese sauce over the meatballs in the baking dish.
Bake in the preheated oven for 15–20 minutes, or until the meatballs are cooked through and the cheese sauce is bubbling.
Garnish with parsley and basil before serving.
Variations & Tips
For a spicier touch, add a pinch of chili flakes to the meatball mixture. For a lighter version, you can also use ground turkey or chicken. For more vegetables, you can mix finely chopped spinach or zucchini into the meatballs. For a gluten-free version, use gluten-free breadcrumbs. Experiment with different cheeses like Gouda or Fontina for a unique flavor.
