Venezuelan Arepa-Stuffed Beef Gyro Meatballs

Steps

1. 1

   Prepare the arepa filling

   • In a small saucepan, bring 1 cup (240 ml) chicken broth and 2 tbsp (30 g) butter to a boil over medium-high heat.
   • Slowly whisk in 0.5 cup (85 g) cornmeal, stirring constantly to prevent lumps.
   • Reduce heat to medium-low and cook for 5–7 minutes, stirring frequently, until the mixture thickens and pulls away from the sides of the pan.
   • Stir in 0.75 cup (100 g) crumbled queso blanco and 0.25 tsp (1.5 g) salt until cheese melts.
   • Spread the mixture on a small plate to cool for 15 minutes until it's firm enough to handle but still slightly warm.

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   Ready when: Mixture is thick, creamy, and pulls from the pan sides

   Tip: Whisk the cornmeal in slowly to avoid lumps; if lumps form, push through a fine-mesh sieve

2. 2

   Mix the meatball seasoning

   • In a large mixing bowl, combine 1.25 lb (570 g) ground beef, 0.5 cup (60 g) panko breadcrumbs, 1 large egg, 4 minced garlic cloves (20 g), 1.5 tsp (3 g) cumin, 1 tsp (1 g) oregano, 0.75 tsp (1.5 g) smoked paprika, 0.5 tsp (3 g) salt, and 0.25 tsp (0.5 g) black pepper.
   • Mix gently with your hands until just combined—do not overwork the meat or the meatballs will be dense.

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   Ready when: Spices are evenly distributed, no streaks of spice visible

   Tip: Chill the mixture for 10 minutes if it feels warm; cold meat binds better and is easier to stuff

3. 3

   Shape and stuff meatballs

   • Using a 2-tablespoon scoop, portion out the beef mixture into 12 roughly equal balls.
   • Flatten each ball into a 2.5-inch (6 cm) disk in your palm.
   • Scoop a heaping teaspoon of cooled arepa filling into the center, then gently fold the edges of the beef over the filling and roll between your hands to seal, creating a smooth ball.
   • Place each meatball seam-side down on the parchment-lined baking sheet, spacing them about 1.5 inches (4 cm) apart.

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   Ready when: All 12 meatballs are sealed and evenly shaped

   Tip: If the arepa filling is too warm and leaks, chill it longer; if it's too firm, microwave for 15 seconds to soften slightly

4. 4

   Brush and bake meatballsOven 400°F / 205°C

   • Drizzle or brush the 12 meatballs with 1.5 tbsp (22 ml) olive oil.
   • Bake on the parchment-lined baking sheet in a preheated 400°F (200°C) oven for 18–20 minutes, until the surface is browned and an instant-read thermometer inserted into the center of a meatball (avoiding the filling) reads 160°F (71°C).

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   Ready when: Golden-brown exterior; internal temp 160°F (71°C) in the meat

   Tip: Do not turn the meatballs during baking; the bottom that sits on the pan will brown naturally

5. 5

   Rest and serve

   • Remove the meatballs from the oven and let them rest on the baking sheet for 5 minutes.
   • The filling will set slightly and be less likely to leak.
   • Transfer to a serving platter and serve warm with tzatziki, sliced tomatoes, cucumber, red onion, and pita bread on the side.

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   Ready when: Meatballs are cool enough to handle and slightly firmer

   Tip: If serving later, reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through