Cheese Stuffed Meatballs Recipe

Imagine cutting into a perfectly browned meatball, only to find a heart of gooey, molten cheese waiting inside. Cheese Stuffed Meatballs are the kind of meal that calls everyone to the table—the melty mozzarella at their center, the rich, beefy flavor, and that glorious blanket of marinara sauce bring comfort, excitement, and a little bit of surprise all in one bite. Whether you’re serving them for a cozy family dinner or impressing your friends at your next get-together, these meatballs are the ultimate upgrade to classic Italian comfort food.

Ingredients You’ll Need

Ingredients You’ll Need

The best part about Cheese Stuffed Meatballs is how each simple ingredient works its magic—bringing juicy, cheesy bites and irresistible flavor. Nothing fancy or hard to find, just the classics coming together for something special.

• Lean ground beef (93%-7% fat): Provides structure and a rich, meaty foundation without excess grease.
• Ground mild Italian sausage: Adds a layer of savory depth and a hint of mild spice to each bite.
• Large egg: Binds everything together for perfectly tender meatballs.
• Breadcrumbs: Soaks up juices, keeping the meat mixture moist and light.
• Grated parmesan cheese: Adds salty, nutty flavor and helps crisp the tops.
• Yellow onion (very finely diced): Melts into the meat for subtle sweetness and moisture.
• Half & half: A splash of creaminess that makes each meatball tender.
• Grated garlic: Layers in savory, aromatic depth that smells as good as it tastes.
• Dried Italian seasoning blend: Brings classic herbs like oregano, basil, and thyme into the mix.
• Salt: Enhances all those savory ingredients, never to be skipped.
• Black pepper: Adds a gentle kick that balances the richness.
• Moist mozzarella cheese cubes: These are the stars! Go for an 8-ounce block, cut into fifteen 3/4-inch cubes—don’t use pre-shredded.
• Tomato & basil marinara sauce (jarred): Velvety, herby sauce ready to cradle your meatballs.
• Fresh chopped parsley (optional garnish): Pops of color and herby freshness at the end.

How to Make Cheese Stuffed Meatballs

Step 1: Prep Your Pan

Start by heating your oven to 400°F and line a large rimmed baking sheet with foil, then give it a quick spritz with olive oil spray. This ensures the meatballs won’t stick and cleanup is a breeze—a win for any busy cook!

Step 2: Mix the Meatball Base

In a spacious mixing bowl, combine your lean ground beef, Italian sausage, egg, breadcrumbs, parmesan, onion, half & half, garlic, Italian seasoning, salt, and black pepper. Mix everything with your hands or a sturdy spoon just until the ingredients come together. Take care not to overmix—this keeps your Cheese Stuffed Meatballs tender, not tough!

Step 3: Portion and Flatten

Scoop out the meat mixture into fifteen portions, using a 2-inch cookie scoop so they’re all the same size. Roll each portion into a ball, then use your palm to flatten it into a round disc about 3 1/2 inches wide. This sets the stage for that glorious cheesy filling.

Step 4: Stuff with Cheese

Place a cube of mozzarella right in the center of each meaty disc. Gently fold the meat up and around the cheese, sealing it fully so no cheese peeks out. Roll it back into a ball. The key: make sure none of the cheese is exposed, so it stays inside as a molten surprise!

Step 5: Bake to Golden Perfection

Arrange the Cheese Stuffed Meatballs on your prepared baking sheet in tidy rows. Slide them into the oven and bake for 20-25 minutes, until golden brown and fully cooked through. If you’re unsure, slice one in half—it should be no longer pink inside and the cheese at the center perfectly melty.

Step 6: Heat the Marinara Sauce

While the meatballs rest on the sheet for about five minutes, pour your marinara sauce into a medium skillet and warm it gently over medium-low heat. You’re aiming for a cozy bath for those meatballs, not a rapid boil.

Step 7: Serve and Garnish

Spread some of the warm sauce on a serving plate, arrange the Cheese Stuffed Meatballs over it, and then top generously with more marinara. Give everything a final flourish with extra grated parmesan and a sprinkle of fresh parsley for color and flavor.

How to Serve Cheese Stuffed Meatballs

Garnishes

A bit of freshly grated parmesan melting over the top and a sprinkle of chopped parsley make these Cheese Stuffed Meatballs look and taste elevated. If you’re feeling playful, add a touch of crushed red pepper or drizzle of olive oil!

Side Dishes

These meatballs shine alongside a pile of buttery spaghetti or atop creamy polenta. For a lighter touch, serve them with steamed broccoli, garlic bread, or a crisp Caesar salad—the options are endless and always satisfying.

Creative Ways to Present

Try serving Cheese Stuffed Meatballs as sliders with soft buns, skewer them for party appetizers, or spoon them into toasted sub rolls for the ultimate meatball sub. If you’re feeling extra creative, nestle them atop mini pizza crusts!

How to Serve

Serve this delicious recipe with your favorite sides.

Make Ahead and Storage

Storing Leftovers

Pop leftover Cheese Stuffed Meatballs (with or without sauce) into an airtight container and keep them in the fridge. They’ll stay fresh and flavorful for up to three days, making them great for meal prep or next-day lunches.

Freezing

You can freeze these meatballs cooked or uncooked. Arrange them on a tray to freeze solid, then move to a zip-top bag or freezer container. They’ll keep beautifully for up to three months—just thaw overnight in the fridge before reheating.

Reheating

For the best results, reheat Cheese Stuffed Meatballs covered in a baking dish at 350°F until warmed through. If you’re in a hurry, the microwave works too; just use medium power so the cheese melts evenly without overheating.

FAQs

Can I use a different cheese for the filling?

Absolutely! Mozzarella is classic for that stretchy pull, but you can swap in fontina, provolone, cheddar, or even a little blue cheese for a flavor twist. Just make sure to use block cheese and cut it into cubes for best results.

How do I prevent the cheese from leaking out?

Seal the meat completely around the cheese, making sure no bits of cheese are showing before baking. Chilling the formed meatballs for 10-15 minutes before baking can also help your Cheese Stuffed Meatballs hold their shape and seal in all that cheesy goodness.

Can I make these gluten-free?

Yes! Just swap the regular breadcrumbs for your favorite gluten-free variety. You’ll get the same texture and taste, with no compromise in flavor or structure.

Is it okay to use store-bought marinara?

Store-bought marinara sauce is a lifesaver for busy nights and tastes delicious with Cheese Stuffed Meatballs—but if you have homemade on hand, go for it! Either way, let the meatballs be the star.

Can I double this recipe for a party?

Definitely! This recipe scales up like a charm. Just use a larger bowl and a second baking sheet, and you’ll have plenty of Cheese Stuffed Meatballs for a crowd—get ready to rake in the compliments.

Final Thoughts

These Cheese Stuffed Meatballs hit that magical spot between nostalgic comfort and show-off centerpiece. Whether you’re sharing them with family or serving up a party platter, one thing’s for sure: they never fail to delight. Trust me, give this recipe a whirl and see how quickly everyone at your table lights up!

Print