Cream Cheese Stuffed Meatballs

40 min


  • 1 small brown onion
  • 3/4 cup panko breadcrumbs (45g)
  • 250g prime beef mince
  • 250g pork mince
  • 1 egg
  • 2 tsp Worcestershire sauce
  • 1 beef stock cube
  • 1 tsp garlic powder
  • 1 tsp Italian herbs
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 125g Meadow Fresh Traditional Cream Cheese (1/2 cup)


Preheat oven to 190ÂșC fan bake and line a large oven tray with baking paper.

Grate onion and place in a large bowl with the breadcrumbs. Stir to combine and leave for 5 minutes.

Add beef mince, pork mince, egg, Worcestershire sauce, crumbled stock cube, garlic powder, herbs, salt and pepper to breadcrumbs. Mix until well combined (you might find it easiest to use your hands).

Shape mixture into meatballs (about 1 1/2 tablespoons mixture per meatball). Flatten into disks, place a dollop of cream cheese in the centre and shape the mince mixture around the cream cheese to enclose well.

Place on prepared tray and bake for 20 minutes, until meatballs have browned and are cooked through. Skewer with cocktail sticks to serve.


  • Seal the meatballs as well as you can, to help prevent filling from oozing out.
  • Meatballs can be made up to 24 hours in advance, refrigerated and then baked before serving.
  • Make gluten free by using gluten-free breadcrumbs, Worcestershire sauce and stock cube.
  • Delicious served with tomato relish for dipping.

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