Spicy Mexican cheese stuffed meatballs with homemade coleslaw

img_20160530_194324-featureToday’s recipe originated at my soon-to-be parents in law and their lovely outdoor kitchen in sunny Weymouth.  My other half built this kitchen for his parents who love a good BBQ, so once it was all finished I was really eager to give it a go.

I had to think about something a bit upscale from the normal burger, so I came up with this recipe and it was good that everybody loves spicy food.

Ingredients for 6 balls:

  • 750gr minced beef
  • 240gr of spicy Mexican cheese (jalapeno, or normal if you like)img_20160528_091332
  • Salt and pepper to taste


  • ½ head of cabbage, shredded
  • 1 carrot, shredded
  • 1 small red onion
  • Mayonnaise (make up to your pref’s)
  • Salt, pepper, chili flakes, cayenne pepper, to taste
  • 1 tsp paprika
  • dash Worcester sauce
  • dash of vinegar

Take a big bowl, put the meat in and start to knead it.  This makes the meat more compact and the cheese wont leak out of the ball. You also don’t have to add egg to help bind it.

Do this until it is a good mass and then add spices to your liking. Salt and pepper should be a 20160529_103656must, but depending on how much spice you want in the burger, is up to you. If you can’t find any spicy cheese, you can make the burger spicier, it will balance out the normal cheese, but still give it a kick. Make sure all spices are evenly distributed.

Cut the cheese into 6 1.5cm blocks and work the blocks of cheese into the meat to form square-ish meatballs. I do this to make turning easier and get it nicely browned all over. The meat will contract a bit anyway and they will look more “ballsy” when done.

Take another big bowl to combine coleslaw, carrots, red onion and add mayonnaise to your liking until it reaches the preferred consistency. I like mine just about covered. Add paprika, salt, pepper, Worcester sauce and vinegar, mix everything evenly together and the job is done!


On the BBQ I used a griddle plate so the excess fat can drain off, there is enough left in the cheese and it won’t end up dry. Brown each side until cooked. Serve with the homemade coleslaw and sauce of your choice. In the picture I used sour cream with sprinkles or Sriracha sauce and also added leafy salad and french fries.


I hope you enjoy!

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