Cheese Stuffed Meatballs (Printable)
Gooey mozzarella-stuffed meatballs drizzled with creamy cayenne cheddar sauce.
# What You’ll 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 tsp 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 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, 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 Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, soak breadcrumbs in 1/4 cup milk for 5 minutes. Add ground beef, ground pork, onion, garlic, egg, parsley, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.
03 - Take roughly 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center and shape the meat around the cheese, sealing it completely. Repeat with the remaining mixture.
04 - Arrange the stuffed meatballs on the prepared baking sheet. Bake for 20–22 minutes until fully cooked through and golden brown on the outside.
05 - While the meatballs bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
06 - Gradually whisk in 1 cup milk until smooth. Continue cooking, stirring constantly, until the mixture thickens, about 2–3 minutes.
07 - Reduce heat to low. Add cheddar cheese, cayenne, smoked paprika, and jalapeños if using. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
08 - Serve the hot meatballs drizzled with spicy cheese sauce. Garnish with additional chopped parsley if desired. Pair with crusty bread, pasta, or rice.
# Expert Tips:
01 -
- The surprise of biting into a meatball and hitting a molten cheese center never gets old, no matter how many times you make it.
- The spicy cheese sauce is versatile enough to pour over everything from pasta to crusty bread, so nothing on the plate goes to waste.
02 -
- Seal the cheese completely inside each meatball because any gaps will let mozzarella leak out and burn on the pan during baking.
- Adding cold milk all at once to the roux creates lumps that are nearly impossible to whisk out, so pour it in slowly while stirring.
03 -
- Let the shaped meatballs rest in the refrigerator for fifteen minutes before baking because chilled fat holds its shape better and prevents the cheese from escaping.
- Always grate your cheddar from a block rather than using bagged shredded cheese since the anti caking agents on pre-shredded varieties will make your sauce gritty instead of velvety.