Cheese Stuffed Meatballs (Printable)
Mozzarella-stuffed meatballs baked golden and smothered in a creamy, spicy cheddar sauce for a hearty comfort meal.
# What You Need:
→ 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 milk
07 - 1 large egg
08 - 1/4 cup fresh parsley, chopped
09 - 3/4 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 teaspoon cayenne pepper
17 - 1/4 teaspoon smoked paprika
18 - 1 tablespoon pickled jalapeños, finely chopped (optional, to taste)
19 - Salt and black pepper, to taste
→ To Serve
20 - Fresh parsley, chopped (optional)
21 - Crusty bread, pasta, or rice (optional)
# How-To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak the breadcrumbs in 1/4 cup milk for 5 minutes. Add the ground beef, ground pork, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Gently mix with your hands until just combined, being careful not to overwork the meat.
03 - Scoop approximately 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center and carefully shape the meat around the cheese, rolling it into a ball to seal the cheese completely inside. Repeat with the remaining mixture.
04 - Arrange the stuffed meatballs on the prepared baking sheet, spacing them evenly. Bake for 20 to 22 minutes, or until cooked through and golden brown on the outside.
05 - While the meatballs bake, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk in 1 cup milk, pouring slowly while whisking to prevent lumps. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens to a smooth consistency.
07 - Reduce heat to low. Stir in the grated cheddar, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir continuously until the cheese has fully melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
08 - Transfer the hot meatballs to a serving platter and drizzle generously with the spicy cheese sauce. Garnish with additional chopped parsley if desired. Serve immediately alongside crusty bread, pasta, or rice.
# Expert Tips:
01 -
- The moment you cut open a meatball and cheese oozes out like lava, you will understand why this dish disappears fast.
- That spicy cheese sauce is so good you will want to pour it on everything from toast to roasted vegetables.
02 -
- If the cheese is not fully sealed inside the meatball it will leak out during baking and you will end up with hollow meatballs and a cheesy baking sheet.
- Do not overmix the meat because working it too much makes the meatballs tough and rubbery instead of soft and juicy.
03 -
- Wet your hands slightly with cold water before shaping each meatball and the meat will not stick to your palms.
- Grate your own cheddar instead of using pre shredded because those bags contain anti caking agents that make the sauce grainy instead of velvety smooth.