Cheese Stuffed Meatballs (Printer-Friendly)
Gooey mozzarella-stuffed meatballs baked golden and drizzled with creamy spicy 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 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
→ For Serving
20 - Fresh parsley, chopped (optional)
21 - Crusty bread, pasta, or rice (optional)
# How to Make It:
01 - Preheat the 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 the palm of your hand. Place a mozzarella cube in the center and carefully wrap the meat around the cheese, rolling it into a ball to seal completely. Repeat with the remaining mixture and arrange on the prepared baking sheet.
04 - Bake for 20 to 22 minutes, or until the meatballs are fully cooked through and golden brown on the outside. The internal temperature should reach 160°F.
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 creamy consistency.
07 - Reduce the heat to low. Add the grated cheddar, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir continuously until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
08 - Arrange the hot meatballs on a serving platter and drizzle generously with the spicy cheese sauce. Garnish with additional chopped parsley if desired. Serve alongside crusty bread, pasta, or rice.
# Expert Advice:
01 -
- The moment you cut into a meatball and the cheese stretches out is genuinely one of the most satisfying things you will experience at a dinner table.
- The spicy cheese sauce is versatile enough that you will start drizzling it on everything from fries to roasted vegetables.
02 -
- Sealing the cheese completely inside each meatball is the single most important step because even a tiny gap will let the mozzarella leak out during baking and you will end up with hollow balls.
- Adding cheese to the sauce over high heat causes it to break and turn grainy, so always reduce to low heat and stir patiently.
03 -
- Wet your hands slightly with cold water before shaping each meatball because it prevents sticking and gives you a smoother round shape.
- Grate your own cheddar from a block instead of using pre shredded bags because the anti caking coatings on pre shredded cheese prevent it from melting smoothly.