Dill Pickle Stuffed Meatballs (Print Version)

Juicy baked beef meatballs stuffed with cheddar and dill pickle, finished browned and served with a cool creamy dip.

# Ingredients:

For the meatballs

01 - 1 lb (450 g) 80/20 ground beef
02 - 1/2 cup (55 g) plain breadcrumbs
03 - 1 large egg, beaten
04 - 1/3 cup (50 g) finely chopped dill pickles, patted dry
05 - 2 tablespoons dill pickle juice
06 - 1/4 cup (35 g) finely minced yellow onion
07 - 1 teaspoon yellow mustard
08 - 1 teaspoon garlic powder
09 - 1 teaspoon dried dill
10 - 1/2 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
12 - 4 oz (115 g) sharp cheddar cheese, cut into 20 small cubes
13 - 20 small dill pickle pieces, patted dry
14 - Cooking spray or 1 tablespoon oil for the pan

For the creamy dill dip

15 - 1/3 cup (80 g) sour cream
16 - 1/4 cup (55 g) mayonnaise
17 - 1 tablespoon finely chopped dill pickles
18 - 1 tablespoon dill pickle juice
19 - 1 teaspoon chopped fresh dill or 1/2 teaspoon dried dill
20 - 1/4 teaspoon garlic powder
21 - Black pepper, to taste

# Instructions:

01 - Preheat the oven to 400 F. Line a rimmed baking sheet with parchment and lightly coat it with cooking spray or oil.
02 - In a large bowl, mix the beef, breadcrumbs, egg, chopped pickles, pickle juice, onion, mustard, garlic powder, dill, salt, and pepper just until combined.
03 - Divide the mixture into 20 portions. Flatten each portion, add 1 cheddar cube and 1 small pickle piece, then wrap the meat around the filling and seal fully.
04 - Place seam side down on the prepared pan. Bake for 16-18 minutes, until browned and the center of the meat reaches 160 F.
05 - For deeper color, broil the meatballs for 1-2 minutes. Watch closely so the cheese does not leak and burn.
06 - Stir together the sour cream, mayonnaise, chopped pickle, pickle juice, dill, garlic powder, and black pepper while the meatballs rest.
07 - Rest the meatballs for 5 minutes, then serve warm with the creamy dill dip and extra pickle chips if desired.

# Notes:

01 - Best served warm while the cheddar is soft.
02 - Pat pickle pieces dry before stuffing to help seal the meatballs.
03 - Use an instant-read thermometer for the most reliable doneness check.

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