Receita de Almôndegas no Chopped Cheese 😋

Ingredients

• 500 g Ground Beef (80% lean, cold)
• 1 large Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 tsp Salt (to taste)
• ½ tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (for greasing the chapa)
• 100 ml Barbecue Sauce (store‑bought or homemade)
• 50 ml Ketchup (adds a sweet tang)
• 4 slices Cheddar Cheese (full‑fat, sliced)

Instructions

1. Prepare Vegetables

   Finely chop the onion and mince the garlic. Set aside in a small bowl.

   Time: PT5M

2. Season and Form Meatballs

   In a mixing bowl combine ground beef, chopped onion, minced garlic, salt, and black pepper. Mix gently with hands until just combined, then shape into 20‑mm diameter balls.

   Time: PT5M

3. Preheat the Chapa

   Place the grill pan on medium‑high heat, add olive oil, and let it heat until it shimmers.

   Time: PT2M

   Temperature: Medium‑high

4. Cook the Meatballs

   Arrange the meatballs on the hot chapa, leaving a little space between each. Cook for about 4‑5 minutes per side, turning once, until browned and cooked through.

   Time: PT10M

   Temperature: Medium‑high

5. Add Sauce and Cheese

   Reduce heat to medium. Drizzle barbecue sauce and ketchup over the meatballs, stirring gently to coat. Lay a slice of cheddar on each meatball, cover the pan for 1‑2 minutes until the cheese melts.

   Time: PT5M

   Temperature: Medium

6. Serve

   Transfer the cheesy barbecue meatballs to a serving plate. Serve hot with extra sauce on the side if desired.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

12 g

Fat

22 g

Fiber

1 g