Cheese Stuffed Meatballs (Print version)
Juicy meatballs stuffed with gooey cheese, served with a creamy, spicy cheese sauce.
# What goes in:
→ 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)
# Cooking steps:
01 - Preheat 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 ground beef, ground pork, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Gently mix with your hands until just combined, being careful not to overwork the meat.
03 - Scoop roughly 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 to form all the meatballs.
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 medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually pour in 1 cup milk while whisking continuously to prevent lumps. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens to a creamy consistency.
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 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.
# Tips from flavorandfeast:
01 -
- The surprise pull of melted mozzarella when you bite into a meatball is genuinely worth every extra minute of stuffing them.
- The spicy cheese sauce doubles as a dip for crusty bread, so nothing on the plate goes to waste.
02 -
- If the cheese cube pokes through the meat while you are shaping, patch it with a small bit of extra mixture because an exposed corner will leak molten cheese all over your baking sheet.
- Letting the sauce sit off the heat for a minute before serving actually thickens it to the perfect dipping consistency.
03 -
- Wet your hands slightly with cold water before shaping each meatball and the meat will not stick to your palms nearly as much.
- Grate your own cheddar from a block instead of using pre shredded bags because the anti caking additives in packaged cheese will make your sauce grainy instead of smooth.