Got it! Here’s a delicious cheese-stuffed meatball recipe that’s juicy, flavorful, and melty in the center. Perfect as an appetizer, main dish, or for spaghetti.
Ingredients (makes about 12–16 meatballs)
- 1 lb (450 g) ground beef (or half beef, half pork for extra flavor)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (optional)
- 1 cup shredded mozzarella or cheddar cheese (for stuffing)
Optional for cooking:
- Olive oil for frying or baking
- Marinara sauce for serving
Instructions
1. Prepare the filling
- Cut the mozzarella into small cubes (~1/2 inch). Set aside.
2. Make the meatball mixture
- In a large bowl, combine ground meat, breadcrumbs, Parmesan, milk, egg, garlic, onion, salt, pepper, and Italian seasoning. Mix gently—don’t overwork the meat.
3. Form meatballs
- Take a small handful of meat mixture (about 2 tablespoons).
- Flatten it slightly, place a cube of cheese in the center, and wrap the meat around it, forming a ball.
- Make sure the cheese is completely enclosed so it doesn’t leak.
4. Cook the meatballs
Option A – Pan-fry (crispy outside):
- Heat 2 tablespoons olive oil over medium heat.
- Brown meatballs on all sides (~2–3 minutes per side).
- Then reduce heat to low, cover, and cook 10–12 minutes until cooked through.
Option B – Oven-bake (healthier):
- Preheat oven to 400°F (200°C).
- Place meatballs on a greased baking sheet.
- Bake 15–20 minutes until fully cooked and golden.
5. Serve
- Serve hot with marinara sauce, pasta, or on their own as appetizers.
Tips for Perfect Cheese Meatballs
- Cheese choice: Mozzarella melts beautifully. Cheddar or pepper jack adds flavor but can be a bit oily.
- Prevent cheese leak: Seal the meat tightly around the cheese and chill the meatballs for 15–20 minutes before cooking.
- Add flavor: Fresh parsley, oregano, or a pinch of red pepper flakes in the meat mixture elevates taste.
If you want, I can also give a slow-cooker version where the cheese meatballs stay tender in sauce and ooze perfectly when served.
Do you want me to give that version too?
