Receita de Almôndegas no Chopped Cheese
Receita de Almôndegas no Chopped Cheese 😋 is a easy Brazilian recipe that serves 4. 350 calories per serving. Recipe by Prospect Park Deli Brasil on YouTube.
Prep: 10 min | Cook: 20 min | Total: 40 min
Cost: $8.90 total, $2.22 per serving
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
Prepare Vegetables
Finely chop the onion and mince the garlic. Set aside in a small bowl.
Time: PT5M
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
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
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
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
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
Dietary info: Contains meat, Contains dairy
Allergens: Dairy
Ingredient Substitutions
- Instead of Ground Beef: Ground turkey, Ground pork
- Instead of Onion: Shallots, Leeks
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Barbecue Sauce: Homemade BBQ sauce
- Instead of Ketchup: Tomato sauce
- Instead of Cheddar Cheese: Mozzarella, Provolone
Equipment Needed
- Grill Pan (Chapa)
- Mixing Bowl
- Spatula
- Knife
- Cutting Board
- Measuring Spoons (optional)
Critical Steps — Do Not Skip
- Forming uniform meatballs without over‑mixing.
- Ensuring the chapa is properly preheated before adding meatballs.
- Cooking meatballs until fully done but still juicy.
- Adding sauce and cheese at the right moment to avoid burning.
Chef Tips from the Video
- Use a mix of 70% lean and 30% fat beef for juicier meatballs.
- For extra smoky flavor, add a few drops of liquid smoke to the barbecue sauce.
- If you like heat, stir in a pinch of smoked paprika or a dash of hot sauce with the BBQ sauce.
Troubleshooting
Meatballs are dry.
Do not over‑mix the meat and keep the cooking time short; add a tablespoon of olive oil to the mixture if needed.
Sauce separates or becomes too thick.
Add a splash of water or broth to loosen the sauce and stir continuously.
Cheese does not melt.
Cover the pan for a minute to trap steam, or lower the heat slightly and let it melt gradually.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze uncooked meatballs on a tray, then transfer to a zip‑lock bag for up to 2 months.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Form and freeze raw meatballs in a single layer; transfer to a bag once solid.
- Barbecue sauce can be prepared a day ahead to develop deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of almôndegas na chapa in Brazilian cuisine?
Almôndegas, originally from Portuguese and Mediterranean traditions, became a staple in Brazilian home cooking. Grilling them on a chapa (flat iron grill) adds a smoky, street‑food vibe popular in Rio's snack bars and family gatherings.
What are the traditional regional variations of almôndegas in Brazil?
In the Southeast, meatballs are often served with tomato sauce, while in the South they may include pork and be cooked in a broth. The northern version sometimes incorporates fish or shrimp, reflecting coastal influences.
How is almôndega traditionally served in Brazil?
Traditionally, almôndegas are served hot with rice, beans, and a simple tomato or garlic sauce. In casual settings they appear on a chapa with a side of pão francês (French roll) to soak up the juices.
What occasions or celebrations feature almôndegas in Brazilian culture?
Almôndegas are common at family barbecues (churrasco), birthday parties, and weekend gatherings where a quick, crowd‑pleasing snack is needed.
What other Brazilian dishes pair well with almôndegas na chapa com molho barbecue?
They pair nicely with feijão tropeiro, fried yucca (mandioca frita), a fresh green salad, or simply with pão de queijo (cheese bread) for a hearty snack.
What are the authentic traditional ingredients for Brazilian almôndegas versus acceptable substitutes?
Traditional ingredients include ground beef or a mix of beef and pork, onion, garlic, and breadcrumbs. In this recipe we use only beef, but you can substitute pork, chicken, or add breadcrumbs for texture if desired.
What are the most common mistakes to avoid when making almôndegas na chapa?
Common mistakes are over‑mixing the meat, which makes the balls tough, and cooking on a pan that isn’t hot enough, leading to sticking and loss of flavor. Also, adding sauce too early can cause the meatballs to steam instead of sear.
Why does this recipe use barbecue sauce and ketchup together instead of a plain tomato sauce?
The combination gives a sweet‑smoky balance that complements the grilled flavor of the meatballs, creating a richer glaze than a simple tomato sauce would provide.
Can I make almôndegas na chapa com molho barbecue ahead of time and how should I store them?
Yes, you can form the meatballs ahead and freeze them raw. Cooked meatballs keep in the refrigerator for up to three days; reheat gently on the chapa or in a skillet with a splash of sauce.
What texture and appearance should I look for when the meatballs are done?
The exterior should be nicely browned and slightly crisp, while the interior remains juicy and pink‑free. The cheese on top should be fully melted and lightly golden.
How do I know when the meatballs are fully cooked?
A meat thermometer inserted into the center should read 71°C (160°F). Alternatively, cut one open; the juices should run clear and the meat should no longer be pink.
What does the YouTube channel Prospect Park Deli Brasil specialize in?
Prospect Park Deli Brasil focuses on casual Brazilian street‑food recipes, showcasing quick, flavorful dishes that can be prepared at home with everyday ingredients.
How does the YouTube channel Prospect Park Deli Brasil's approach to Brazilian cooking differ from other Brazilian cooking channels?
Prospect Park Deli Brasil emphasizes fast, grill‑centric preparations and often adds playful twists, like mixing classic sauces, whereas many other channels stick to traditional home‑cooking methods and slower braises.
What other Brazilian recipes is the YouTube channel Prospect Park Deli Brasil known for?
The channel is popular for its recipes such as pão de queijo recheado, pastel de carne, and feijoada fast‑track, all presented with a lively, informal style.
Last updated: September 3, 2026
