November 4, 2023
Review RecipeCheese Stuffed Meatballs
Cheese stuffed meatballs are a flavorful blend of lean ground beef, Italian sausage, and gooey cheese smothered in a rich tomato sauce that will have you coming back for more.
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These flavorful, juicy cheese stuffed meatballs are a burst of Italian goodness. Filled with gooey mozzarella cheese that oozes out with every bite, they are perfect for weeknight dinners or Sunday suppers and will become your new favorite comfort food.
Cheese Stuffed Meatballs Ingredients
Lean ground beef and mild Italian sausage provide a delicious meaty base for these cheesy meatballs.
Italian seasoning, grated garlic, salt, and black pepper work together to create an authentic Italian taste.
The star of the show, mozzarella cheese, tucked inside each meatball, melts as it bakes, while the grated parmesan cheese adds a burst of tangy, savory flavor.
Finally, a jar of tomato and basil marinara sauce ties all the flavors together, elevating this dish to a new level of deliciousness.
For The Cheese Stuffed Meatballs:
- 1 pound of lean ground beef (93%-7% fat)
- ½ pound of ground mild Italian sausage
- 1 large egg
- ⅓ cup of breadcrumbs
- ⅓ cup of grated parmesan cheese (plus additional 1-2 tablespoons for garnish)
- ⅓ cup of yellow onion, very finely diced
- 2 tablespoons of half & half
- 2 teaspoons of grated garlic
- 1½ teaspoons of dried Italian seasoning blend
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- 15 (¾-inch) cubes of mozzarella cheese (from an 8-ounce block)
- 24-ounce jar of tomato & basil marinara sauce
- 1 tablespoon of fresh chopped parsley (optional garnish)
PRO TIP:
Stick to lean ground beef to avoid excessive fat and liquid release during baking.
Substitutions And Additions
LEAN GROUND BEEF: For a different twist, you can substitute lean ground beef with ground turkey, ground pork, or ground chicken.
While it alters the flavor slightly, the meatballs remain moist and delicious.
ITALIAN SAUSAGE: If you prefer spicier meatballs, replace the mild Italian sausage with hot Italian sausage.
You can add a pinch of crushed red pepper flakes for an extra kick.
BREADCRUMBS: Swap traditional plain breadcrumbs with Italian-seasoned breadcrumbs for added flavor without the need for extra Italian seasoning.
HALF & HALF: While half & half provides a creamy touch, you can use whole milk or even heavy cream.
MOZZARELLA CHEESE: Opt for different types of cheese for the stuffing, such as cheddar, provolone, or gouda, to create your unique flavor profile.
TOMATO & BASIL MARINARA SAUCE: Experiment with different jarred or homemade sauces, like arrabbiata or marinara with roasted garlic, to customize the sauce’s taste.
How To Make This Cheese Stuffed Meatballs Recipe
These mozzarella stuffed meatballs will come together quickly by making the meat mixture, rolling it into meatballs, and stuffing the cheese in the center.
OUR RECIPE DEVELOPER SAYS
Place cheese cubes in the freezer before stuffing to prevent them from oozing out too much when baked.
STEP ONE: Preheat the oven to 400°F. Line a large rimmed baking sheet with a piece of aluminum foil.
Spray the foil with olive oil cooking spray. Set aside.
STEP TWO: In a large mixing bowl, combine together the lean ground beef with mild Italian sausage.
Then add egg, breadcrumbs, grated parmesan cheese, and the finely minced yellow onion.
Finally, add half & half, grated garlic, Italian seasoning blend, salt, and black pepper.
You can use your hands or a wooden spoon to make sure that all the ingredients are fully combined.
PRO TIP:
Be gentle when combining the ingredients; overmixing can result in tough meatballs.
STEP THREE: Using a 2-inch-sized cookie scoop, scoop out the 15 meatballs and place them onto a plate until all the meat mixture is used.
STEP FOUR: Take one meatball into the palm of your hand and gently flatten it into a disc about 3½ inches wide.
STEP FIVE: Place one mozzarella cheese cube into the center of the flattened disc.
Then, carefully fold the sides up and around the cheese cube.
Gently roll the meat into the shape of a meatball.
Make sure that none of the cheese is exposed.
STEP SIX: Place the mozzarella cheese-filled meatball onto the prepared baking sheet.
Continue filling and rolling until all the stuffed meatballs have been formed and placed in rows onto the baking sheet.
STEP SEVEN: Bake the cheese-stuffed meatballs for 20-25 minutes or until lightly browned and the meat is cooked thoroughly with no pink remaining.
You can cut one of the meatballs open to check for doneness at the 20-minute mark.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your meatballs as the suggested baking time approaches.
STEP EIGHT: Remove the meatballs from the oven and allow them to rest for five minutes on the baking sheet.
STEP NINE: While your meatballs are resting, you can heat your jar of tomato and basil marinara in a medium skillet on medium-low heat.
STEP TEN: Once your sauce is warm, spoon some of the sauce (about ½-¾ cup) onto the serving plate.
Add the meatballs, and spoon another ¾-1 cup of the warmed sauce over the top of the meatballs.
You will have some sauce left over.
STEP ELEVEN: Garnish the cheese-stuffed meatballs with a sprinkle of grated parmesan and fresh parsley.
How To Serve
Let’s have a look at a few options for serving these delicious meatballs.
Pair the meatballs with al dente spaghetti noodles or zucchini noodles generously coated with marinara sauce, along with garlic bread, for a hearty Sunday supper.
Place the meatballs on slider buns with a dollop of marinara sauce and some fresh basil leaves for a delightful appetizer at parties.
Thread the meatballs on skewers with cherry tomatoes, bell peppers, and onions for a fun and flavorful party appetizer.
Our meatball subs recipe is a great way to enjoy these cheesy meatballs.
Our buffalo chicken meatballs are a fun flavor twist on a classic.
MORE MEATBALL RECIPES
Storage
Whether you’re planning to make these ahead or have leftovers, here’s what you need to know:
MAKE AHEAD: Prepare these cheesy meatballs, bake them, and allow them to cool completely before placing them in a freezer-safe, airtight container.
They can be made ahead and stored in the freezer for up to two months.
IN THE FRIDGE: Store leftover meatballs in an airtight container in the refrigerator for up to three days.
IN THE FREEZER: Freeze any remaining sauce separately from the meatballs. Thaw the meatballs in the refrigerator before reheating.
REHEATING: Warm the meatballs and sauce in a medium saucepan over medium-low heat until thoroughly heated.
Alternatively, microwave on a microwave-safe plate for one to two minutes, ensuring they are heated through.
Why We Love This Recipe
BURST OF FLAVOR: The combination of lean ground beef, Italian sausage, and parmesan cheese creates an explosion of mouthwatering flavors in every bite.
GOOEY SURPRISE: The hidden mozzarella cheese center provides an ooey-gooey surprise that delights both kids and adults alike.
FREEZABLE: Make ahead and freeze for busy days, making meal planning a breeze.
These delicious cheese stuffed meatballs boast a blend of flavors that will have you craving more. Loaded with gooey, melty cheese surrounded by juicy ground beef, these meatballs are sure to be a hit.
Frequently Asked Questions
Can I use turkey instead of beef for these mozzarella meatballs?
Ground turkey can be substituted for beef, offering a lighter yet equally tasty alternative.
Can I freeze the meatballs with the sauce?
It’s best to freeze the meatballs and sauce separately to maintain the meatballs’ texture.
Can I use different types of cheese for stuffing?
Feel free to experiment with different cheeses to find your favorite combination.
Can I make the meatballs smaller for appetizers?
You can make smaller meatballs and adjust the baking time accordingly for delightful bite-sized appetizers.
Can I add vegetables to the meatball mixture?
Finely chopped vegetables like bell peppers or spinach can add extra nutrition and flavor.
How spicy are the meatballs with hot Italian sausage?
Hot Italian sausage will add a moderate level of spiciness to these flavorful meatballs. Adjust the amount to suit your preference.
Can I use store-bought marinara sauce instead of homemade marinara sauce?
Store-bought marinara sauce works perfectly and saves time in the kitchen.
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Cheese Stuffed Meatballs
Cheese stuffed meatballs are a flavorful blend of lean ground beef, Italian sausage, and gooey cheese smothered in a rich tomato sauce that will have you coming back for more.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 15
Ingredients
- 1 pound lean ground beef, 93% to 7% fat
- ½ pound ground mild Italian sausage
- 1 large egg
- ⅓ cup breadcrumbs
- ⅓ cup grated parmesan cheese
- 1 to 2 tablespoons grated parmesan cheese, garnish
- ⅓ cup yellow onion, very finely diced
- 2 tablespoons half & half
- 2 teaspoons grated garlic
- 1½ teaspoons dried Italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 mozzarella cheese, ¾-inch cubes (from an 8-ounce block)
- 24 ounces tomato & basil marinara sauce,
- 1 tablespoon fresh chopped parsley, optional garnish
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with a piece of aluminum foil. Spray the foil with olive oil cooking spray. Set aside.
- In a large mixing bowl, combine together the lean ground beef, mild Italian sausage, egg, breadcrumbs, grated parmesan cheese, finely minced yellow onion, half & half, grated garlic, Italian seasoning blend, salt, and black pepper. You can use your hands, or a wooden spoon, to make sure that all the ingredients are fully combined. Be sure not to overmix your meatball mixture, or it will get tough.
- Using a 2-inch-sized cookie scoop, scoop out the 15 meatballs and place them onto a plate until all the meat mixture is used.
- Taking one meatball into the palm of your hand, gently flatten it into a disc about 3½ inches wide.
- Place one mozzarella cheese cube into the center of the flattened disc, then carefully fold the sides up and around the cheese cube. Gently roll the meat into the shape of a meatball. Make sure that none of the cheese is exposed.
- Place the mozzarella cheese-filled meatball onto the prepared baking sheet. Continue filling and rolling until all the stuffed meatballs have been formed and placed in rows onto the baking sheet.
- Bake the cheese-stuffed meatballs for 20 to 25 minutes or until lightly browned and the meat is cooked thoroughly with no pink remaining. You can cut one of the meatballs open to check for doneness at the 20 minute mark.
- Remove the meatballs from the oven and allow them to rest for five minutes on the baking sheet.
- While your meatballs are resting, you can heat your jar of tomato & basil marinara in a medium skillet on medium-low heat.
- Once your sauce is warm, spoon some of the sauce (about ½ to ¾ cup) onto the serving plate, add the meatballs, and spoon another ¾ to 1 cup of the warmed sauce over the top of the meatballs. You will have some sauce left over.
- Garnish the cheese-stuffed meatballs with a sprinkle of grated parmesan and fresh chopped parsley.
Notes
- Stick to lean ground beef to avoid excessive fat and liquid release during baking.
- Place cheese cubes in the freezer before stuffing to prevent them from oozing out too much when baked.
- Be gentle when combining the ingredients; overmixing can result in tough meatballs.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your meatballs as the suggested baking time approaches.
Nutrition
Calories: 139kcal | Carbohydrates: 5g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 516mg | Potassium: 308mg | Fiber: 1g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg
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