Cheese Stuffed Meatballs (Printable)
Juicy meatballs stuffed with gooey mozzarella, served with a creamy spicy cheddar sauce for a comforting meal.
# 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 whole milk
07 - 1 large egg
08 - 1/4 cup fresh parsley, chopped
09 - 3/4 teaspoon kosher 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 whole 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)
19 - Salt and black pepper to taste
→ To Serve
20 - Fresh parsley, chopped (optional garnish)
21 - Crusty bread, pasta, or rice (optional)
# Directions:
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 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 the palm of your hand. Place a mozzarella cube in the center and carefully shape the meat around it, sealing the cheese completely inside. Roll into a ball and repeat with the remaining mixture.
04 - Arrange the 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 the meatballs bake, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes to form a light roux.
06 - Gradually pour in 1 cup milk while whisking continuously to prevent lumps. Continue cooking and stirring until the mixture thickens, about 2 to 3 minutes.
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 the hot meatballs to a serving dish and drizzle generously with the spicy cheese sauce. Garnish with additional chopped parsley if desired and serve alongside crusty bread, pasta, or rice.
# Expert Suggestions:
01 -
- That moment when someone bites in and the cheese stretches like a pizza commercial is pure kitchen magic.
- The spicy cheese sauce is the kind of thing you will want to put on everything from fries to toast.
02 -
- Overmixing the meat turns meatballs dense and tough, so stop as soon as everything looks evenly combined.
- Letting the roux cook a full minute before adding milk prevents a raw flour taste in your sauce.
03 -
- Wet hands slightly before rolling each meatball and the mixture will not stick to your palms.
- Grate your own cheddar instead of using pre shredded, since the anti caking powder on bagged cheese makes the sauce grainy.