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Meat dishes with cheese

Cheese-Stuffed Meat Patties (Zrazy)

The tastiest juicy, tender, mouthwatering patties for dinner! These cheese-stuffed meat patties — known as zrazy — are perfect for any occasion, whether it's a festive spread or a hearty family dinner. They're incredibly easy to make, so even a total beginner will nail them, and you can change up the filling however you like!

Snezhana

Recipe author

Composition / ingredients

Servings:

Ground meat

350

Eggs (1 for the meat, 1 for the filling)

Hard cheese

100

Onion

Fresh herbs

Vegetable oil

Salt

Ground black pepper

Wheat flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 11 g

Fats 59 % 23 g

Carbohydrates 13 % 5 g

265 kcal

GI: 40 / 0 / 60

Cooking method

Step 1:

How do you make cheese-stuffed meat patties? Start by gathering your ingredients. A mix of ground pork and beef works best here — it makes the patties even tastier and juicier. If you like, you can add bread soaked in milk to the meat, but they come out much better made purely from meat, with nothing but the cheese filling. Hard-boil one of the eggs.
Step 2:

Peel the onion and cut it into halves or quarters, removing the root end. Run the meat and onion through a meat grinder. Grinding it twice gives you a more tender mixture.
Step 3:

Wash and dry the remaining egg, then crack it raw into the meat. Season with salt and ground black pepper to taste. Stir the mixture with a spoon so the egg is evenly distributed throughout.
Step 4:

Now make the filling. Grate the hard cheese on the medium side of a box grater.
Step 5:

Chop the hard-boiled yolk with a knife and add it to the grated cheese. Finely chop the washed and dried fresh herbs, add them to the filling, and mix.
Step 6:

Start shaping the patties. Spread the wheat flour on a flat plate. Take a small handful of the meat mixture and flatten it into a disk in your palm. Place a spoonful of the cheese filling in the center of each disk, then carefully seal the edges around it so the filling won't leak out.
Step 7:

Shape each one into a small round patty. Dredge all the patties in flour.
Step 8:

Heat the oil in a heavy-bottomed skillet. Add the patties and fry on one side until golden, then flip and brown the other side.
Step 9:

Reduce the heat to medium and cover the skillet with a lid. Cook the patties, covered, for about 10 to 20 minutes (adjust for your stove). Cooking them this way is exactly what keeps them so juicy inside — the seared crust locks the juices in. Take the skillet off the heat, transfer the patties to a platter, and serve them hot. Enjoy!

Keep in mind that properly thawing your ingredients has a big impact on the quality and flavor of the finished dish. To avoid mistakes and choose the best method, see our article on thawing.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils generally have a low smoke point because they're full of unfiltered particles that burn quickly, while refined oils handle heat much better. If you're cooking in the oven, in a skillet, or on the grill, reach for a high-smoke-point oil — refined sunflower, olive, or grapeseed oil are all common choices.
The right skillet makes a big difference — even a great recipe can fall flat in the wrong pan, so choose one that's a good fit for what you're cooking.