Cheese Stuffed Meatballs

Yields: 6 servings (about 18 meatballs)
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Difficulty: Intermediate
Cooking Intensity: Medium

Description

Forget dry, boring meatballs! These Cheese Stuffed Meatballs are a revelation—a symphony of flavor and texture in every single bite. Imagine a perfectly seasoned, ultra-juicy blend of beef and pork, enveloping a hidden, molten core of creamy, salty mozzarella cheese. Simmered in a rich, homemade marinara sauce, this dish is the ultimate comfort food that feels gourmet. It’s a show-stopping centerpiece for a family spaghetti dinner, a guaranteed hit at potlucks, and the star of any sub sandwich. While they require a bit more finesse than a standard meatball, the “wow” factor when someone cuts into that cheesy center is absolutely worth the effort.

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Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (80/20 blend for best flavor)

• ½ lb (225g) ground pork

• ½ cup Panko breadcrumbs

• ½ cup whole milk

• ½ cup freshly grated Parmesan cheese

• 1 large egg, lightly beaten

• 3 cloves garlic, minced

• ¼ cup fresh flat-leaf parsley, finely chopped

• 1 tsp dried oregano

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 4 oz (115g) low-moisture mozzarella cheese, cut into ½-inch cubes

• 2 tbsp olive oil, for browning

For the Simple Marinara Sauce:

• 2 tbsp olive oil

• ½ medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 tsp dried basil (or 2 tbsp fresh, chopped)

• ½ tsp salt, or to taste

• ¼ tsp crushed red pepper flakes (optional)

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Instructions

Step 1: Prepare the Meatball Mixture

In a small bowl, combine the Panko breadcrumbs and milk. Stir until the breadcrumbs are fully moistened. This is called a panade, and it’s the secret to incredibly tender, juicy meatballs that won’t become tough.

In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, grated Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Using your hands, gently mix the ingredients until just combined. Do not overmix! Overworking the meat will result in dense, tough meatballs.

Step 2: Stuff and Form the Meatballs

Take a small handful of the meat mixture (about 2 tablespoons worth) and flatten it in the palm of your hand. Place one cube of mozzarella in the center. Carefully fold the meat mixture around the cheese, pinching the seams to seal it completely. Gently roll it into a smooth, round ball. Ensure the cheese is fully enclosed to prevent leakage during cooking. Repeat with the remaining mixture and cheese cubes.

Step 3: Brown the Meatballs

Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, add the meatballs. Brown them on all sides, turning carefully with tongs. This should take about 5-7 minutes total. They do not need to be cooked through—this step is just to develop a beautiful, flavorful crust. Remove the browned meatballs to a clean plate and set aside.

Step 4: Prepare the Sauce

Reduce the heat to medium. In the same pot, add the 2 tablespoons of olive oil for the sauce. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the crushed tomatoes, and add the dried basil, salt, and optional red pepper flakes. Stir well, scraping up any browned bits from the bottom of the pot—this is packed with flavor! Let the sauce come to a gentle simmer.

Step 5: Simmer to Perfection

Carefully place the browned meatballs back into the pot, nestling them into the sauce. Spoon a little sauce over the top of each one. Reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. This allows the meatballs to cook through completely and the flavors to meld beautifully.

Step 6: Serve and Enjoy

The meatballs are done when they are cooked through and the cheese inside is wonderfully melted. Serve immediately over a bed of al dente pasta, creamy polenta, or with a side of crusty bread to soak up every last drop of the sauce. Garnish with extra fresh parsley and a sprinkle of Parmesan cheese.

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Nutrition Information (Per serving, approx. 3 meatballs with sauce)

• Calories: 485 kcal

• Total Carbohydrates: 12g

• Protein: 32g

• Total Fat: 34g

  • Saturated Fat: 13g

• Cholesterol: 135mg

• Sodium: 950mg

• Fiber: 3g

• Sugar: 6g

Note: Nutritional information is an estimate and may vary based on specific ingredients used and portion sizes.

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Chef’s Notes & Tips for Success

• Chill for Firmness: For even easier handling, you can chill the formed, unstuffed meatball mixture for 15-20 minutes before stuffing and shaping.

• The Cheese Matters: Low-moisture, block mozzarella is essential. Fresh mozzarella in water has too much moisture and will cause the meatballs to burst.

• Don’t Crowd the Pan: When browning, give the meatballs plenty of space. Crowding will steam them instead of creating a proper sear.

• Make-Ahead Friendly: You can assemble the meatballs up to a day in advance and keep them covered in the refrigerator until ready to cook. The entire dish also freezes beautifully for up to 3 months.