Cheese Stuffed Meatballs

Why You’ll Love This Recipe

I like making these meatballs because they’re simple yet feel special. The cheese melts inside, creating a creamy core that pairs perfectly with the seasoned meat. They’re versatile enough to serve with tomato sauce over spaghetti, on their own with dipping sauces, or as a party snack. Plus, they can be made ahead and frozen, making them convenient for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or a mix of beef and pork)

• Bread crumbs

• Egg

• Parmesan cheese, grated

• Garlic cloves, minced

• Onion, finely chopped or grated

• Fresh parsley, chopped

• Salt

• Black pepper

• Italian seasoning

• Mozzarella cheese (cubed)

• Olive oil (for browning)

• Marinara sauce (optional, for serving)

Directions

1. I start by mixing the ground meat, bread crumbs, egg, Parmesan, garlic, onion, parsley, salt, pepper, and Italian seasoning in a large bowl until well combined.

2. I take a small portion of the mixture, flatten it in my hand, and place a cube of mozzarella in the center.

3. I wrap the meat mixture around the cheese, rolling it into a ball and making sure the cheese is fully sealed inside.

4. I repeat until all the meat and cheese are used.

5. I heat olive oil in a skillet over medium heat and brown the meatballs on all sides.

6. I transfer the browned meatballs to a baking dish and bake at 375°F (190°C) for 12–15 minutes, or until fully cooked.

7. If I’m serving with sauce, I simmer the cooked meatballs in marinara for a few minutes before serving.

Servings and timing

This recipe makes about 16 meatballs and takes 15 minutes to prepare, 10 minutes to brown, and 15 minutes to bake, so I can have them ready in around 40 minutes.

Variations

I sometimes use cheddar or pepper jack instead of mozzarella for a different flavor. For a spicier version, I add red pepper flakes to the meat mixture or use spicy cheese. I’ve also made these with ground turkey or chicken for a lighter option. If I want a smoky taste, I mix in a little cooked, crumbled bacon with the filling.

storage/reheating

I store leftover meatballs in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently in a skillet with a little sauce or in the oven at 350°F until heated through. They also freeze well—both cooked and uncooked—for up to 3 months. I thaw in the refrigerator before reheating.

FAQs

How do I keep the cheese from leaking out?

I make sure to fully enclose the cheese in the meat mixture and seal any cracks before cooking.

Can I bake them without browning first?

Yes, but I like browning them for extra flavor and color before baking.

What’s the best cheese for stuffing?

Mozzarella is classic, but I also enjoy provolone, gouda, or cheddar for different flavors.

Can I make them gluten-free?

Yes, I use gluten-free bread crumbs or crushed gluten-free crackers.

Can I cook them entirely on the stove?

Yes, I brown them and then cover the skillet, reducing the heat to cook them through.

Conclusion

I enjoy making cheese stuffed meatballs because they combine juicy, seasoned meat with a delicious cheesy center. They’re versatile, satisfying, and always a crowd-pleaser. Whether I serve them with pasta, in a sandwich, or as an appetizer, they never last long at the table.