Cheese Stuffed Meatballs
Alright, folks, gather ’round the virtual stovetop because I’m about to drop a recipe that’s been a secret weapon in my culinary arsenal for years. These aren’t your average meatballs, these are cheek-pinchingly good, cheese-bursting beauties that my family begs for like it’s Thanksgiving every other week.
I’m talking juicy, seasoned meatballs packed with savory beef and pork, then surprise-stuffed with melty mozzarella that just oozes out with every bite. Think comfort food on steroids, folks. Forget fancy Michelin-starred plates, this is the kind of dish that brings folks together, creates memories, and leaves empty plates and full bellies.
So, whether you’re a seasoned pro in the kitchen or just starting out, trust me, this recipe is your new hero. It’s simple enough for weeknight warriors but fancy enough to impress even the most discerning palate. And because I don’t just throw recipes out there without testing them in the real-world firestorm of my family’s taste buds, this one’s got their stamp of approval, loud and clear.
Get ready to experience the meatball magic, people. Buckle up, preheat your ovens, and let’s get cookin’!
Questions I often get asked about this recipe:
Q: Can I use leaner ground beef?
A: Yes, you can use leaner ground beef (90/10) but adding a tablespoon of olive oil to the meatball mixture might be necessary to compensate for lost moisture.
Q: Can I substitute the mozzarella cheese?
A: Yes, you can! Try provolone, ricotta, or even Gorgonzola for a bolder flavor.
Q: Do I have to bake the meatballs? Can I fry them?
A: Absolutely! Frying gives the meatballs a nice browning and adds extra flavor. Follow the same instructions but pan-fry in olive oil until golden brown on all sides before adding the sauce (if using).
Q: Can I make these meatballs ahead of time?
A: Yes! You can form the meatballs and either refrigerate them for up to 24 hours before cooking or freeze them for up to 3 months. Thaw completely before baking or pan-frying.
Q: What can I serve these meatballs with?
A: The options are endless! Try them over pasta, mashed potatoes, polenta, roasted vegetables, or even as an appetizer with marinara sauce for dipping.
What you need to make the meatballs:
Ingredients:
Meatball Mixture:
1.5 lbs ground beef (80/20)
1.5 lbs ground pork (80/20)
1 cup seasoned breadcrumbs (Italian or plain)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup finely chopped onion
3 cloves garlic, minced
2 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
Cheese Stuffing:
12 ounces fresh mozzarella cheese, cut into 12 cubes (about 1-inch each)
Sauce (optional):
Your favorite marinara sauce, store-bought or homemade
How to make the best cheesy meatballs:
Instructions:
Prep the breadcrumb mixture: In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to soften.
Combine the meatball ingredients: In a large bowl, mix together the ground beef, pork, seasoned breadcrumbs, Parmesan cheese, parsley, onion, garlic, eggs, salt, pepper, and red pepper flakes (if using).
Form the meatballs: Wet your hands to prevent sticking. Divide the meat mixture into 12 equal portions. Gently press each portion into a flat disk. Place a mozzarella cube in the center of each disk. Wrap the meat around the cheese, enclosing it completely, and roll into a ball.
Cooking Method: Choose your preferred method:
Baking: Preheat oven to 375°F (190°C). Arrange the meatballs on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until cooked through and lightly browned.
Stovetop: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5 minutes per side. Add marinara sauce (optional) and bring to a simmer. Cover and cook for 15-20 minutes, or until meatballs are cooked through and sauce is heated through.
Serve: Enjoy your cheesy meatballs over pasta, with mashed potatoes, on garlic bread, or as an appetizer with marinara sauce for dipping.
Tips:
For extra cheesy goodness, add a sprinkle of shredded mozzarella or Parmesan cheese on top of the meatballs before baking or serving.
You can substitute other cheeses for the mozzarella, such as provolone, ricotta, or Gorgonzola.
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Printable recipe:
Cheese Stuffed Meatballs
Ingredients
- 1.5 lbs ground beef (80/20)
- 1.5 lbs ground pork (80/20)
- 1 cup seasoned breadcrumbs (Italian or plain)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped onion
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 12 ounces fresh mozzarella cheese, cut into 12 cubes (about 1-inch each)
- Your favorite marinara sauce, store-bought or homemade
Instructions
- Prep the breadcrumb mixture: In a small bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to soften.
- Combine the meatball ingredients: In a large bowl, mix together the ground beef, pork, seasoned breadcrumbs, Parmesan cheese, parsley, onion, garlic, eggs, salt, pepper, and red pepper flakes (if using).
- Form the meatballs: Wet your hands to prevent sticking. Divide the meat mixture into 12 equal portions. Gently press each portion into a flat disk. Place a mozzarella cube in the center of each disk. Wrap the meat around the cheese, enclosing it completely, and roll into a ball.
- Cooking Method: Choose your preferred method:
- Baking: Preheat oven to 375°F (190°C). Arrange the meatballs on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until cooked through and lightly browned.
- Stovetop: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5 minutes per side. Add marinara sauce (optional) and bring to a simmer. Cover and cook for 15-20 minutes, or until meatballs are cooked through and sauce is heated through.
- Serve: Enjoy your cheesy meatballs over pasta, with mashed potatoes, on garlic bread, or as an appetizer with marinara sauce for dipping.
Notes
- For extra cheesy goodness, add a sprinkle of shredded mozzarella or Parmesan cheese on top of the meatballs before baking or serving.
- You can substitute other cheeses for the mozzarella, such as provolone, ricotta, or Gorgonzola.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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