The Best Cheese Stuffed Meatballs Recipe

Get ready to meet your new go-to crowd-pleaser: The Best Cheese Stuffed Meatballs Recipe! Imagine biting into a juicy, tender meatball only to find a pocket of gooey, melty mozzarella waiting inside. This dish delivers pure comfort—Italian American style—with every bite. Whether you serve these as an appetizer, pile them onto spaghetti, or load them into a hoagie roll, you’ll be making (and craving) them again and again.

Ingredients You’ll Need

Let’s keep it real—simple ingredients make The Best Cheese Stuffed Meatballs Recipe taste truly special. Each component brings something unique, whether it’s richness, flavor, or that irresistible cheesy pull.

• Lean ground beef: Provides a hearty, classic base that soaks up flavor beautifully without being too greasy.
• Ground mild Italian sausage: Adds subtle spice and juiciness, balancing the beef with classic Italian flair.
• Large egg: Acts as a binder to hold everything together and ensures tender meatballs.
• Breadcrumbs: Give the meatballs a delicate, tender texture and help lock in moisture.
• Grated parmesan cheese: Offers a savory, nutty kick; plus, a bit extra on top is the chef’s kiss.
• Yellow onion (very finely diced): Brings sweetness and depth without overpowering.
• Half & half: Adds extra creaminess, making every bite richer and smoother.
• Grated garlic: Packs in that irresistible garlic aroma—use freshly grated for maximum zing.
• Dried Italian seasoning blend: Provides an herby punch, perfect for classic Italian flavor.
• Salt: Balances and sharpens all the other flavors—don’t skip it!
• Black pepper: Adds just the right touch of warmth and spice.
• Mozzarella cheese cubes (¾-inch): The star of the show, giving you that epic melty core.
• Tomato & basil marinara sauce: Just the right balance of sweet-tangy, this sauces ties everything together.
• Fresh chopped parsley (optional): A fresh green finish for color and herby brightness.

How to Make The Best Cheese Stuffed Meatballs Recipe

Step 1: Prep Your Baking Sheet

Start off strong by cranking your oven to 400°F. Line a large rimmed baking sheet with foil and give it a spritz of olive oil cooking spray. This means easy cleanup and evenly browned meatballs—two wins for the price of one.

Step 2: Mix Up the Meatball Mixture

In your biggest mixing bowl, combine the ground beef, sausage, egg, breadcrumbs, parmesan, diced onion, half & half, garlic, Italian seasoning, salt, and pepper. Mixing with your hands is the best way to gently blend everything without overworking the mixture—keep it loose for tender meatballs every time!

Step 3: Portion Out and Shape the Meatballs

Scoop out the mixture using a 2-inch cookie scoop (or eyeball it) to make about 15 even-sized meatballs. Set these aside briefly on a plate while you prepare the cheesy surprise inside.

Step 4: Stuff with Mozzarella

Take one meatball in your palm and flatten it into a wide, thin disc (about 3½ inches across). Place a cube of mozzarella right in the center. Carefully fold the meat around the cheese, rolling it up until the cheese is completely encased. You want no cheese peeking out—think of it as a delicious hidden treasure!

Step 5: Arrange and Bake

Place your neatly stuffed meatballs in rows on your prepared baking sheet. Slide them into the oven for 20-25 minutes, until they’re gorgeously browned and cooked through. At the 20-minute mark, cut one open if you’re unsure. You’re looking for fully cooked meat and that magical melty center.

Step 6: Sauce and Serve

While your meatballs take a quick rest, warm up the marinara sauce in a skillet. Spoon a pillow of sauce on your serving dish, nestle the meatballs on top, then drizzle with more sauce. Finish with a shower of parmesan and a sprinkle of parsley for that knockout finish.

How to Serve The Best Cheese Stuffed Meatballs Recipe

Garnishes

Go bold with an extra touch of grated parmesan and freshly chopped parsley. Not only do they add a bit of prettiness, but the flavors truly elevate The Best Cheese Stuffed Meatballs Recipe to restaurant-worthy status. A drizzle of good olive oil or a quick crack of black pepper never hurt, either!

Side Dishes

Pair these dreamy meatballs with classic spaghetti, a plate of buttery garlic bread, or a crisp green salad. You can also tuck them into toasted rolls for outrageously good meatball subs—the possibilities are as limitless as your appetite!

Creative Ways to Present

For a fun appetizer, skewer each meatball with a toothpick and arrange on a platter with a bowl of extra marinara for dipping. Or, serve family-style in a big dish, letting everyone dig in and discover that gooey middle. You can even set up a “meatball bar” with small rolls, extra cheese, and sauce for an interactive dinner party experience!

Make Ahead and Storage

Storing Leftovers

Leftover meatballs (on the rare occasion that happens!) keep beautifully in the fridge. Store them in an airtight container with a bit of the sauce to keep them moist. They’ll taste just as incredible the next day for lunch or dinner.

Freezing

To freeze, let The Best Cheese Stuffed Meatballs Recipe cool completely. Arrange the meatballs (sauceless) on a baking sheet to freeze individually, then transfer to a zip-top bag or airtight container. They’ll keep perfectly for up to 3 months, letting you enjoy cheesy meatball magic anytime!

Reheating

Reheat thawed or refrigerated meatballs gently in the oven (covered with foil) at 350°F for about 15 minutes, or simmer them together with marinara over medium-low heat until warmed through. This keeps the meat tender and the cheese gooey, just as you remember.

FAQs

Can I use different types of cheese for stuffing?

Absolutely! While classic mozzarella brings that iconic cheese pull, you can swap in provolone, sharp cheddar, or fontina for a twist. Just cut your cheese into even cubes so every meatball gets its fair share of melty goodness.

Is it okay to make the meatballs ahead and bake later?

Yes, you can assemble the meatballs, cover tightly, and store them in the fridge for several hours (or overnight) before baking. This actually lets all the flavors mingle even more. Just let them sit at room temperature for a few minutes before popping them in the oven.

What’s the best way to keep the cheese from leaking out?

Make sure the meat completely seals the cheese inside—no holes or thin spots! Pinch and roll carefully, and avoid overstuffing. This helps guarantee a surprise molten center and not a cheese puddle on your tray.

Can I use ground turkey or chicken instead of beef and sausage?

You can! If subbing with leaner meats like turkey or chicken, consider adding an extra tablespoon of half & half or a drizzle of olive oil to keep The Best Cheese Stuffed Meatballs Recipe moist and flavorful. Adjust your seasoning to taste as well.

How do I avoid tough meatballs?

The key is not to overmix the meatball mixture and not to pack them too tightly. Mix just until everything comes together, and handle them gently when stuffing and rolling. This keeps them melt-in-your-mouth tender.

Final Thoughts

I truly hope you give The Best Cheese Stuffed Meatballs Recipe a try. It’s irresistibly cheesy, hearty, and full of flavor—just the thing to put smiles on everyone’s faces. Whether for a weeknight family dinner or a special gathering, these stuffed meatballs are guaranteed to be the star of the show!

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