A quick dinner, tapa or lunchbox addition , these cheeseburger bombs are freezable, finger and child friendly, and easy to make ahead!
Ingredients
- 500g ground beef (or a mix of beef and pork)
- 150g grated cheddar cheese (or any melting cheese like mozzarella)
- 50g grated Parmesan cheese
- 1 garlic clove, minced
- 1 teaspoon onion powder
- Salt and pepper (to taste)
For the Coating:
- Alternative to pastry: Mashed Potato, Instant works 🙂
- 2 pastry sheets
- Rolled thin, if preferred
- 50g breadcrumbs
- Alternatives: seeds, crushed nuts, crisps, cornflakes
- 20-30g grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 egg, for egg wash, optional
- Sesame seeds, for topping, optional
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Instructions
Preheat your oven to 360°F (180°C) . Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
Meatballs
- In a large mixing bowl, combine the ground beef, Parmesan cheese, garlic, onion powder, salt, and pepper.
Shape the Bombs
- Divide the meat mixture into 8–10 equal portions (about 2 tablespoons each).
- Flatten each portion into a disc.
- Place a rounded teaspoon of grated cheese in the center of each disc and carefully wrap the meat around the cheese, sealing it completely.
- Roll the filled meat into a smooth ball.
Coat the Bombs
- In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder.
- Sprinkle over the pastry and lightly roll until integrated then cut into squares.
- Wrap each meatball in square, coating side outmost, the roll gently to ensure everything is sealed.
Bake the Bombs
- Place the coated bombs on the prepared baking sheet, spacing them evenly apart.
- Bake for 30–40 minutes, or until golden brown and cooked through.
Serve and Enjoy
