Can I make Dill Pickle Stuffed Meatballs ahead of time?

Yes, you can prepare the meatballs (stuffing included) up to a day in advance and store them covered in the refrigerator. Bake them just before serving. You can also freeze cooked meatballs and reheat them gently.

What kind of dill pickles should I use?

For the best flavor and texture, use whole or spear dill pickles that are firm and crunchy. Avoid softer, sliced pickles as they might not hold up as well during baking.

What can I serve with Dill Pickle Stuffed Meatballs?

These versatile meatballs are great as an appetizer on their own, perhaps with a side of creamy ranch or a simple dipping sauce. For a meal, they pair wonderfully with mashed potatoes, a fresh green salad, or roasted vegetables.

How do I prevent the pickles from making the meatballs watery?

To prevent excess moisture, make sure to pat your dill pickle pieces very dry with a paper towel before stuffing them into the meatballs. This helps keep the meatballs from becoming soggy.

Dill Pickle Stuffed Meatballs: A Flavor Bomb You Won't Forget!

Name: Dill Pickle Stuffed Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1.5 lbs ground beef (80/20 recommended); 1/2 cup panko breadcrumbs; 1 large egg, lightly beaten; 1/4 cup finely minced onion; 2 cloves garlic, minced; 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill); 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 6-8 small whole dill pickles or spears, cut into 1-inch pieces

Description

Tender, seasoned ground beef meatballs with a surprise tangy dill pickle center, perfect as a snack or a unique main course.

Ingredients

Scale

1.5 lbs ground beef (80/20 recommended)
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
1/4 cup finely minced onion
2 cloves garlic, minced
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
6-8 small whole dill pickles or spears, cut into 1-inch pieces

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Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Thoroughly pat the cut dill pickle pieces dry with paper towels. This step is crucial to prevent soggy meatballs.
Step 3: In a large bowl, gently combine the ground beef, panko breadcrumbs, egg, minced onion, minced garlic, fresh (or dried) dill, onion powder, garlic powder, salt, and black pepper. Mix until just combined, being careful not to overmix, as this can lead to tough meatballs.
Step 4: Take about 1.5 tablespoons of the meat mixture and flatten it into a disc in the palm of your hand.
Step 5: Place one dried dill pickle piece in the center of the meat disc.
Step 6: Carefully wrap the meat mixture around the pickle piece, sealing it completely to form a ball. Ensure there are no gaps where the pickle can escape.
Step 7: Place the stuffed meatball onto the prepared baking sheet. Repeat with the remaining meat mixture and pickle pieces.
Step 8: Bake for 20-25 minutes, or until the meatballs are cooked through and browned on the outside. The internal temperature should reach 160°F (71°C).
Step 9: Remove from the oven and serve hot. These are fantastic on their own or with your favorite dipping sauce!

Notes

For an extra kick, try adding a pinch of cayenne pepper to the meat mixture. You can also experiment with different dipping sauces like a creamy ranch, a tangy mustard, or even a spicy sriracha mayo.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizer, Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 3 meatballs
Calories: 280 kcal
Sugar: 2g
Sodium: 450mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 10g
Fiber: 1g
Protein: 19g
Cholesterol: 80mg