Cheese-Stuffed Meatballs

by

There’s something incredibly comforting about biting into a juicy, flavorful meatball—especially when it surprises you with a melty, cheesy center. Cheese-stuffed meatballs are the ultimate upgrade to your standard recipe. Whether served with spaghetti, tucked into a hoagie roll, or enjoyed on their own as appetizers, they’re a delicious and versatile treat that can turn any meal into a cozy indulgence.

What Makes Cheese-Stuffed Meatballs Special?

These meatballs feature a classic blend of ground beef, breadcrumbs, herbs, and spices, all wrapped around a gooey cube of mozzarella cheese. Once baked or grilled, the cheese melts inside to create an irresistible surprise in every bite.

Ingredients (US Cups & Units)

For the Meatballs:

  • 1½ lbs ground beef (85% lean)

  • ½ cup plain breadcrumbs

  • ¼ cup whole milk

  • 1 large egg

  • 2 cloves garlic, minced

  • ½ small onion, finely grated

  • 1 tbsp chopped fresh parsley

  • 1 tsp dried oregano

  • 1 tsp salt

  • ½ tsp ground black pepper

  • 12–14 cubes mozzarella cheese (about ½ inch each)

For Cooking:

  • 2 tbsp olive oil (if pan-frying)

  • 1½ cups marinara sauce (optional, for serving)

Directions

Step 1: Prepare the Mixture

In a large bowl, mix together the ground beef, breadcrumbs, milk, egg, garlic, grated onion, parsley, oregano, salt, and pepper. Use your hands or a fork to blend everything thoroughly without overworking the meat.

Step 2: Stuff the Meatballs

Divide the mixture into 12–14 equal portions. Flatten each portion in your palm, place a cube of mozzarella in the center, and wrap the meat around it to form a sealed ball. Roll gently to ensure the cheese is completely enclosed.

Step 3: Cook the Meatballs

Option 1 – Oven-Baked: Preheat your oven to 400°F (200°C). Place the meatballs on a greased baking sheet or in a cast iron skillet. Bake for 18–20 minutes until browned and fully cooked.

Option 2 – Pan-Fried: Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, then cover and cook for 10–12 minutes until the internal temperature reaches 160°F.

Option 3 – Grilled: Preheat your grill to medium-high. Grill the meatballs on a cast iron griddle or over indirect heat for 15–20 minutes, turning occasionally.

Step 4: Serve

Serve hot with warm marinara sauce, spaghetti, or on a toasted roll for the perfect cheesy meatball sub.

Prep Time & Nutrition

  • Prep Time: 20 minutes

  • Cook Time: 20 minutes

  • Total Time: 40 minutes

  • Calories per Meatball: Approx. 200–220 kcal (varies by size and cheese amount)

Tips for Perfect Cheese-Stuffed Meatballs

  • Seal Well: To avoid cheese leaking out, make sure the meat completely seals the cheese cube.

  • Use Low-Moisture Mozzarella: This helps prevent excessive cheese leakage during cooking.

  • Chill Before Cooking: Refrigerating the formed meatballs for 10–15 minutes helps them hold their shape.

  • Double the Batch: These freeze beautifully—store uncooked meatballs for up to 2 months and bake when ready.

  • Flavor Swaps: Add red pepper flakes for spice, or try stuffing with cheddar or pepper jack for a twist.

Leave a Comment