Cheese Stuffed Meatballs (Printer-friendly)
Gooey mozzarella-stuffed meatballs baked golden and drenched in creamy spicy cheddar sauce.
# What You Need:
→ 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 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 teaspoon cayenne pepper
17 - 1/4 teaspoon smoked paprika
18 - 1 tablespoon 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)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, soak the 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 approximately 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center and carefully shape the meat around the cheese, sealing it completely. Repeat with the remaining mixture.
04 - Arrange the stuffed meatballs on the prepared baking sheet. Bake for 20 to 22 minutes until fully cooked through and golden brown on the outside.
05 - While the meatballs bake, melt butter in a saucepan over medium heat. Whisk in the 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 for 2 to 3 minutes until the mixture thickens.
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 - Serve the hot meatballs drizzled generously with spicy cheese sauce. Garnish with additional chopped parsley if desired. Pair with crusty bread, pasta, or rice.
# Expert Tips:
01 -
- The surprise of melted mozzarella inside every single meatball never gets old, and guests always act like you performed some kind of magic.
- That spicy cheese sauce is so good you will catch yourself eating it off a spoon before the meatballs even make it to the plate.
02 -
- Seal the cheese inside completely before baking because even a tiny gap will let mozzarella escape and stick to your pan in a burnt little puddle.
- Keep the heat low when melting cheese into the sauce because high heat causes the proteins to separate and you will end up with something grainy instead of silky.
03 -
- Wet your hands slightly before rolling each meatball because damp palms prevent the meat from sticking and help you get a smoother, tighter seal around the cheese.
- Let the flour and butter cook until you see a faint golden color before adding milk because this one extra minute eliminates the raw flour taste that ruins so many cheese sauces.