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    Urban Bliss Life » Blog » Manchego Cheese Stuffed Spanish Meatballs Recipe

    Published: August 19, 2013 / Updated: November 26, 2024 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Manchego Cheese Stuffed Spanish Meatballs Recipe

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    Jump to Recipe

    Tapas + PDX Food Bloggers + Whole Foods Market = happy weekend!

    After returning from our European vacation (I'll share our adventures on the blog starting tomorrow!), I was so delighted to get back into my own kitchen and cook again. The PDX Food Bloggers group, spearheaded by Rebekah of PDX Food Love and Fabiola of Not Just Baked, teamed up with Whole Foods Market and A Well Crafted Party to host a Tapas Competition and Spanish Wine Tasting event. What better way to snuggle right back into my lovely hometown? I decided to make Manchego Stuffed Spanish Meatballs (recipe below) for my contribution.

    PDX Food Bloggers Whole Foods Event

    The event kicked off with a Spanish wine tasting, presented by Justin with Whole Foods Market. I'm normally a fan of the bold Spanish reds and not so much a fan of Spanish white wines, but I instantly took a liking to the first pouring of a 2009 Marques de Gelida Brut Reserva Cava. I was sweating from having just run in from the warm outdoors (a few minutes late, per usual) & from rushing to set up my tapas dish, and the moment that refreshing light white wine hit my lips, I was transported to a place of calm as if on a tender summer breeze. Delightful!

    I also enjoyed the 2006 Dehesa La Granja. Like most Spanish Tempranillos, this was a tender, approachable red wine that is also, at just about $20, wallet-friendly.

    After the wine tasting, Bee of The Spicy Bee dropped some fun tapas knowledge on the group, and then it was time to taste the tapas.

    Admittedly, I was nervous bringing my dish to not just be tasted but also (gulp) judged by local food bloggers. This is one talented bunch when it comes to cooking and baking, and although I thoroughly enjoy everyone's company, cooking for them is a little intimidating! From tasting my first cronut (croissant + donut = cronut) used in Andrew's delicious braised pork rib slider to Rebekah's delightful Pinot noir mushroom pate with pickled blackberries (she pickled the blackberries! Genius!), each and every contribution was worthy of applause (and seconds...and thirds...).

    In the end, the mouthwatering pumpkin flan by Tiffany of Thyme of Taste won first place in the tapas competition. Tiffany's dish elevated flan to a new level, as the intense pumpkin flavor and tenderness of the flan was paired with a crunchy brittle. I'm still drooling thinking about it.

    While we couldn't all win first place, the adorable, talented Jenni Bost of A Well Crafted Party put together some fantastic goody bags for each of us, including super cute cocktail picks that she created (I'll be using those for an event soon, for sure!), Goodness Knows sample bars, Pukka tea, a coffee card from Black Rock Coffee. The sweet event cards and napkins were by TinyPrints, and of course, I loved the whole color scheme ;).

    It is always such a joy to reconnect with fellow food blogger pals and to meet new ones. So many times, you feel like you know someone since you've been connected with them online and read their blogs for so long, that it when you meet for the first time in person it just feels like seeing an old friend. I've included the participating blogger links and encourage you to follow them and get to know them as well! Such a talented, friendly, fun group!

    • Mary Eats
    • PDX Food Love
    • Not Just Baked
    • A Well Craft Party
    • Margaritas in the Rain
    • The Spicy Bee
    • Pechluck's Food Adventures
    • Tossing the Script
    • Cooking Catastrophe
    • Thyme of Taste
    • Kung Foo Feltus

    Even though my Manchego Stuffed Spanish Meatballs didn't win, I'm still pretty proud of them, considering I was still in a somewhat jet-lagged daze when cooking them :) They are hubby-approved and I highly recommend these for your fall and winter get-togethers. Be sure to read my make-ahead and leftover tips too at the bottom.

    Manchego Stuffed Spanish Meatballs

    Recipe inspired by and adapted from Cake and Batter Bowl

    Manchego Stuffed Spanish Meatballs

    SAUCE INGREDIENTS:

    1 15-ounce can diced tomatoes
    1 cup low sodium chicken broth
    ¾ cup roasted red peppers
    1 teaspoon of minced garlic
    ½ cup sundried tomatoes
    1 tablespoon sherry cooking wine
    ½ teaspoon salt

    TO MAKE THE SAUCE:

    Place all of the above ingredients into a food processor and blend until smooth.

    Manchego Stuffed Spanish Meatballs 03

    Manchego Stuffed Spanish Meatballs 05

    MEATBALL INGREDIENTS:

    1 pound ground sirloin (I used 93% fat free ground sirloin)
    1 pound ground pork
    1 large egg
    ¾ cup Panko
    3-4 minced garlic cloves
    1 Tablespoon paprika
    1 teaspoon salt
    4 ounces of Manchego cheese cut into about 40 very small cubes (see photo below)
    2 Tablespoons olive oil

    NOTE: Manchego cheese usually comes in 6-pounce portions, and the image below shows a 6-ounce portion with approximately 4 ounces cubed. I used very small cubes because I didn't want to overwhelm the meatballs with oozing cheese, but you are also free to use larger chunks of cheese if you'd like. I might, in fact, do so the next time I make these. 

    Manchego Stuffed Spanish Meatballs 02

    TO MAKE THE MEATBALLS:

    1. Place the ground sirloin, pork, Panko, egg, garlic, paprika, and salt into a large mixing bowl. Using your hands, mix and knead the mixture until all ingredients are well blended.

    2. Shape about 40 meatballs and place one cube of cheese in the center of each. Close up the meat around the cheese and take a minute to reshape the meatball in your palms, ensuring you completely seal the cheese in.

    Manchego Stuffed Spanish Meatballs 07

    Manchego Stuffed Spanish Meatballs Recipe

    3. Place meatballs onto plates and place in the refrigerator to chill for just about 10-15 minutes. I always find this helps meatballs keep their shape when cooking.

    4. When you're ready to cook the meatballs, heat olive oil over medium heat in a large nonstick skillet. Remove meatballs from the refrigerator and, working in batches to ensure evenness, cook the meatballs until they are browned on all sides.

    5. Reduce the heat to a low simmer and add the pureed sauce to the pan. Gently fold in the sauce with the meatballs so all of the meatballs get delicately dressed in the sauce. Simmer for about 15-20 minutes or until all of the meatballs are cooked through.

    6. To serve at parties, pierce a toothpick or cocktail pick through each meatball and gently spoon some sauce over each meatball.

    PDX Food Bloggers Whole Foods Event

    MAKE AHEAD TIPS:

    1. You can make the sauce up to one day ahead of time. Simply keep covered and refrigerated until you are ready to use.

    2. You can make the meatballs up to one day ahead of time as well. Keep covered and refrigerated, and then set out for about 10 minutes at room temperature before you are ready to start cooking the meat.

    LEFTOVER IDEAS:

    1. Toss them into a bowl of pasta for a quick spaghetti with meatballs dish.

    2. Place leftover meatballs in a hoagie with some sauteed onions for a meatball sub.

    Manchego Stuffed Spanish Meatballs 04

    two manchego-stuffed meatballs on an orange plate with toothpicks.

    Manchego Cheese Stuffed Spanish Meatballs Recipe

    5 from 1 vote
    Prep Time: 25 minutes mins
    Cook Time: 25 minutes mins
    Chill: 15 minutes mins
    Total Time: 1 hour hr 5 minutes mins
    Recipe by Marlynn Schotland
    These manchego stuffed meatballs make for a great appetizer for your next get together.
    Servings: 20
    Calories: 172kcal
    PRINT PIN RATE 🤍 SAVESaved!

    Ingredients

    • SAUCE INGREDIENTS:
    • 15 ounces (1 can) diced tomatoes
    • 1 cup low sodium chicken broth
    • ¾ cup roasted red peppers
    • 1 teaspoon of minced garlic
    • ½ cup sundried tomatoes
    • 1 tablespoon sherry cooking wine
    • ½ teaspoon salt
    • MEATBALL INGREDIENTS:
    • 1 pound ground sirloin I used 93% fat free ground sirloin
    • 1 pound ground pork
    • 1 large egg
    • ¾ cup Panko
    • 3 minced garlic cloves
    • 1 Tablespoon paprika
    • 1 teaspoon salt
    • 4 ounces of Manchego cheese cut into about 40 very small cubes see photo below
    • 2 Tablespoons olive oil

    Instructions

    • TO MAKE THE SAUCE:
    • Place all of the above ingredients into a food processor and blend until smooth.
    • TO MAKE THE MEATBALLS:
    • Place the ground sirloin, pork, Panko, egg, garlic, paprika, and salt into a large mixing bowl. Using your hands, mix and knead the mixture until all ingredients are well blended.
    • Shape about 40 meatballs and place one cube of cheese in the center of each. Close up the meat around the cheese and take a minute to reshape the meatball in your palms, ensuring you completely seal the cheese in.
    • Place meatballs onto plates and place in the refrigerator to chill for just about 10-15 minutes. I always find this helps meatballs keep their shape when cooking.
    • When you’re ready to cook the meatballs, heat olive oil over medium heat in a large nonstick skillet. Remove meatballs from the refrigerator and, working in batches to ensure evenness, cook the meatballs until they are browned on all sides.
    • Reduce the heat to a low simmer and add the pureed sauce to the pan. Gently fold in the sauce with the meatballs so all of the meatballs get delicately dressed in the sauce. Simmer for about 15-20 minutes or until all of the meatballs are cooked through.
    • To serve at parties, pierce a toothpick or cocktail pick through each meatball and gently spoon some sauce over each meatball.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 172kcal | Carbohydrates: 5g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 337mg | Potassium: 296mg | Fiber: 1g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 1mg

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. black women hairstyles says

        May 05, 2014 at 9:44 am

        I’m not that much of a internet reader to be honest but your sites really nice, keep it up!
        I'll go ahead and bookmark your website to come back in the future.

        Cheers

        Reply
      2. Marisa @MargaritasInTheRain says

        August 22, 2013 at 11:48 pm

        These were seriously amazing... thanks for sharing the recipe! :)

        Reply
      3. Tiffany @thyme of taste says

        August 20, 2013 at 7:31 am

        It was great to meet you! And those meatballs will be a favorite in our house, thanks for posting! Cheers~

        Reply
      4. Beeb says

        August 19, 2013 at 9:11 pm

        I'm so happy we finally got to meet! Between your jetlag and my late night bachelorette party hosting, we should have called our table the sleep-deprived tapas. :) Thank you for sharing your recipe, your meatballs were DELISH!

        Reply
        • Marlynn Jayme Schotland says

          August 20, 2013 at 6:14 am

          Glad you enjoyed them, Beeb! Loved meeting you finally in person as well. You looked FABULOUS for having thrown a bachelorette party the night before! ;)

      5. Jenni says

        August 19, 2013 at 6:05 pm

        Such a wonderful recap and the meatballs were AMAZING. I loved your presentation as well!

        Reply
        • Marlynn Jayme Schotland says

          August 20, 2013 at 6:13 am

          Glad you liked them, Jenni! Thanks for all of your hard work to make the event so fabulous!

      5 from 1 vote (1 rating without comment)

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! If you're looking for easy, fast, delicious family-friendly recipes, wine pairings, and travel tips, you've come to the right place! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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