Cheese Stuffed Meatballs with Sauce (Printable)
Gooey mozzarella-stuffed meatballs draped in a creamy, spicy cheddar sauce for a hearty indulgent dinner.
# What You'll 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:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak the breadcrumbs in 1/4 cup milk for 5 minutes. Add the ground beef, ground pork, finely chopped onion, minced 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 the palm of your hand. Place a mozzarella cube in the center and carefully shape the meat around it, sealing the cheese completely inside. Repeat with the remaining mixture to form all meatballs.
04 - Arrange the stuffed meatballs on the prepared baking sheet. Bake for 20 to 22 minutes, or until fully cooked through and golden brown on the outside.
05 - While the meatballs bake, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes to form a smooth roux.
06 - Gradually whisk in 1 cup milk, ensuring no lumps remain. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens to a creamy consistency.
07 - Reduce the heat to low and stir in the grated cheddar cheese, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir until the cheese has fully melted and the sauce is smooth. Season with salt and pepper to taste.
08 - Transfer the hot meatballs to a serving 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 -
- That moment when you cut open a meatball and the cheese stretches out like a pizza commercial is genuinely thrilling every single time.
- The spicy cheese sauce is versatile enough to drizzle over everything from fries to roasted vegetables, so you will want to double the batch.
- Using both beef and pork makes the meatballs incredibly tender and juicy without any extra effort.
02 -
- Do not rush the sealing step because a single gap in the meat will let mozzarella ooze out and burn on the pan, which I learned after losing half my cheese to the baking sheet.
- The sauce thickens further as it sits off the heat, so pull it from the stove when it is just slightly thinner than you want it.
03 -
- Wet your hands slightly before rolling each meatball because damp palms prevent the meat from sticking and give you smoother, more even shapes.
- Let the sauce rest for two minutes off the heat before serving because it thickens to the perfect drizzling consistency and the flavors settle beautifully.