These cheese-stuffed meatballs began in my soon-to-be parents-in-law’s outdoor kitchen in sunny Weymouth. My other half had built the kitchen for them and, as soon as it was finished, I was eager to give it a proper first outing.

I wanted something a little more exciting than an ordinary burger, so I made six substantial beef meatballs with spicy jalapeño cheese hidden inside. They are unapologetically generous: serve two each for three hungry people, or divide them between four with plenty of homemade coleslaw, salad and fries.

Method

1. Season the beef. Put the minced beef into a large bowl with the smoked paprika, chilli flakes, black pepper and optional salt. Work it together gently but thoroughly with clean hands until the seasoning is evenly distributed and the mixture holds together. There is no need for egg or breadcrumbs.
2. Fill the meatballs. Divide the beef into 6 equal portions, roughly 125g each. Flatten one portion in your palm, place a piece of cheese in the centre and bring the meat completely around it. Pinch every seam closed, then shape it into a slightly squared ball; the flatter sides make it easier to turn and brown evenly. Repeat with the remaining beef and cheese.
3. Chill. Place the filled meatballs on a plate, cover and refrigerate for at least 20 minutes so they firm up before cooking.

4. Cook on the barbecue. Heat a barbecue griddle plate over a medium-high heat. Cook the meatballs for about 12–16 minutes, turning regularly so every side becomes well browned. Keep the heat steady rather than fierce: this gives the centre time to cook without burning the outside.
5. Or cook indoors. Heat a heavy griddle or frying pan over a medium-high heat. Brown the meatballs on every side, then lower the heat, cover loosely and continue cooking until done.
6. Check and rest. The beef should be thoroughly cooked and reach 75°C in the centre when checked with a food thermometer. Rest for 3–5 minutes before serving so the cheese is less likely to rush out when cut.
7. Serve. Spoon the spicy homemade coleslaw alongside the hot meatballs. I like them with leafy salad, French fries and either sour cream or Sriracha sauce.