Cheese Stuffed Meatballs (Printable)
Gooey mozzarella-stuffed meatballs drenched in creamy spicy cheddar sauce for a comforting, hearty meal.
# What's Needed:
→ Meatballs
01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup breadcrumbs
06 - 1/4 cup whole milk
07 - 1 large egg
08 - 1/4 cup fresh parsley, chopped
09 - 3/4 tsp kosher salt
10 - 1/2 tsp black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tbsp unsalted butter
13 - 2 tbsp all-purpose flour
14 - 1 cup whole milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 tsp cayenne pepper
17 - 1/4 tsp smoked paprika
18 - 1 tbsp pickled jalapeños, finely chopped (optional)
19 - Salt and black pepper, to taste
→ For Serving
20 - Fresh parsley, chopped (optional garnish)
21 - Crusty bread, pasta, or rice (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak breadcrumbs in 1/4 cup milk for 5 minutes. Add ground beef, ground pork, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Gently mix until just combined, being careful not to overwork the meat.
03 - Scoop approximately 2 tablespoons of the meat mixture and flatten it in the palm of your hand. Place a mozzarella cube in the center and wrap the meat around it, rolling to form a sealed ball. Repeat with the remaining mixture.
04 - Arrange stuffed meatballs on the prepared baking sheet, spacing them evenly. Bake for 20 to 22 minutes until fully cooked through and golden brown on the outside.
05 - While meatballs bake, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually pour in 1 cup milk while whisking continuously to prevent lumps. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens to a creamy consistency.
07 - Reduce heat to low. Stir in grated cheddar, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
08 - Transfer hot meatballs to a serving platter and drizzle generously with spicy cheese sauce. Garnish with additional chopped parsley if desired. Serve alongside crusty bread, pasta, or rice.
# Tips for Success:
01 -
- The moment you cut into a meatball and the cheese stretches out like a pizza commercial, you will understand why this dish has no leftovers.
- That spicy cheese sauce is basically liquid gold and you will want to put it on everything from fries to toast.
- It sounds fancy enough for guests but honestly comes together with everyday ingredients and zero special skills.
02 -
- Do not overmix the meat or your meatballs will turn out dense and tough, gentle hands make tender meatballs.
- Make sure the cheese cube is completely enclosed in meat before baking or it will leak out and burn on the pan.
- The sauce thickens as it sits so if it seems a little thin right off the stove, give it a minute before adding more flour or cheese.
03 -
- Wet your hands slightly before shaping each meatball and the mixture will not stick to your palms nearly as much.
- Let the baked meatballs rest for two minutes before serving so the cheese inside settles and does not rush out like lava at first bite.