Cheese Stuffed Meatballs (Printable)
Juicy meatballs filled with gooey mozzarella, draped in a creamy spicy cheddar sauce.
# Ingredient List:
→ 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 tsp kosher salt
10 - 1/2 tsp black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tbsp unsalted butter
13 - 2 tbsp all-purpose flour
14 - 1 cup whole milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 tsp cayenne pepper
17 - 1/4 tsp smoked paprika
18 - 1 tbsp pickled jalapeños, finely chopped (optional)
19 - Salt and black pepper, to taste
→ To Serve
20 - Fresh parsley, chopped (optional)
21 - Crusty bread, pasta, or rice (optional)
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak breadcrumbs in 1/4 cup milk for 5 minutes. Add ground beef, ground pork, onion, garlic, egg, parsley, salt, and black pepper. Gently mix until just combined, being careful not to overwork the meat.
03 - Scoop roughly 2 tablespoons of the meat mixture, flatten it in your palm, and place a mozzarella cube in the center. Mold the meat around the cheese, sealing it 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.
05 - While the meatballs bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk in 1 cup milk until smooth and free of lumps. Continue cooking and stirring until the mixture thickens, about 2 to 3 minutes.
07 - Reduce heat to low. Add grated cheddar, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir until the cheese is fully melted and the sauce is silky smooth. Season with salt and pepper to taste.
08 - Arrange the hot meatballs on a platter and drizzle generously with the spicy cheese sauce. Garnish with additional chopped parsley if desired. Serve alongside crusty bread, pasta, or rice.
# Expert Tips:
01 -
- The surprise of cutting into a meatball and hitting a pocket of molten cheese never gets old, and watching peoples faces when it happens is pure joy.
- The spicy cheese sauce is velvety enough to make you want to lick the pan, with a heat that builds slowly and keeps you going back for more.
02 -
- If the cheese cubes are too large, the meatball walls will be too thin and burst open during baking, so stick to 1.5 cm cubes for the best results.
- Overmixing the meat mixture makes the meatballs tough and rubbery, so stop mixing the second everything looks evenly combined.
03 -
- Wet your hands slightly before shaping each meatball and the meat will not stick to your palms, making the process faster and less frustrating.
- Let the sauce rest off the heat for two minutes before serving because it thickens into the perfect drizzling consistency as it cools slightly.