Oh yes! Homemade cheesy meatballs are a delicious, indulgent comfort food. Here’s a complete recipe that makes them tender, flavorful, and full of gooey cheese inside.
Ingredients (makes about 20 meatballs)
- 1 lb (450 g) ground beef (or half beef, half pork for extra flavor)
- 1/2 cup breadcrumbs (plain or Italian-style)
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese (for stuffing)
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tsp Italian seasoning (or mix of oregano, basil, thyme)
- Salt and pepper to taste
- Optional: pinch of red pepper flakes for heat
For topping/baking:
- 1 cup marinara sauce (or tomato sauce)
- Extra shredded mozzarella for topping
Instructions
- Preheat oven
Preheat to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. - Prepare the meat mixture
In a large bowl, combine:- Ground beef
- Breadcrumbs
- Parmesan cheese
- Milk
- Egg
- Garlic, onion, Italian seasoning, salt & pepper
Mix gently—don’t overwork it or the meatballs will be dense.
- Stuff with cheese
Take about 2 tablespoons of meat mixture and flatten it in your hand. Place a small cube (about 1 tsp) of mozzarella in the center, then carefully wrap the meat around it and roll into a ball. Repeat for all meatballs. - Bake meatballs
Place meatballs on the prepared baking sheet. Bake 15–20 minutes, until golden brown and cooked through. - Add sauce and extra cheese
Reduce oven to 375°F (190°C). Spoon marinara sauce over the meatballs, sprinkle extra mozzarella on top, and bake for 5–10 more minutes until cheese melts and sauce is bubbly. - Serve
Perfect with pasta, in a sub sandwich, or even on their own as appetizers.
✅ Tips for perfect cheesy meatballs:
- Use cold mozzarella for stuffing—it melts perfectly inside without leaking.
- Don’t overmix the meat; keep them tender.
- For extra flavor, you can sear the meatballs in a skillet first, then finish in the oven with sauce.
If you want, I can also give a slow-cooker version where the meatballs cook in sauce all day and the cheese stays ooey-gooey inside.
Do you want that version too?
