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Meatball cob loaf dip recipe
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Indulge in a decadent meatball cob loaf bursting with juicy meat and gooey cheese.
Ingredients:
  • 500g pork mince
  • 1 onion, grated
  • 2 cloves garlic, crushed
  • 40.00 ml chopped fresh oregano or basil
  • 400g jar napolitana sauce
  • 75g (1/4 cup) pizza sauce
  • 1 large cob loaf
  • 100g light cream cheese
  • 80g (1/3 cup) sour cream
  • 100g (1 cup) 3 cheese melt
Instructions:
  • In a large bowl, mix together the mince, onion, garlic, and oregano. Season generously with salt and pepper. Shape two teaspoonfuls of the mixture into balls and arrange them on a tray as instructed in the note.
  • Heat oil in a large non-stick frying pan over medium heat. Cook meatballs in batches for 3-4 minutes until golden and cooked. Place on a plate. Add napolitana and pizza sauce to the pan with water. Bring to a boil, then reduce heat and simmer meatballs in the sauce for 5-10 minutes until slightly thickened.
  • Preheat the oven to 180C/160C fan-forced. Remove the top of the cob loaf and scoop out the soft bread from the center, leaving a 2-3 cm shell. Also, remove any soft bread from the lid. Place two sheets of foil on the counter, crossing each other. Lay a piece of non-stick baking paper over the foil. Position the cob in the middle. Fill the cob with the meatball mixture. Wrap the paper around the edges of the cob to prevent burning.
  • In a bowl, blend cream cheese, sour cream, and half of the cheese until creamy. Spread over the meatballs. Sprinkle the rest of the cheese on top. Bake for 25-30 minutes until the crust is crispy, and the cheese is gooey. Serve hot.

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