Cheese Stuffed Meatballs

There’s something incredibly satisfying about a plate of Cheese Stuffed Meatballs fresh out of the skillet. It’s a dish that brings back memories of cozy family dinners where the aroma of garlic and herbs fills the kitchen, and laughter echoes around the table. The first time I made these delightful morsels, I was experimenting with ingredients I had on hand, trying to find a way to incorporate a bit of joy into a busy weeknight. Little did I know that I was creating a dish that would quickly become a family favorite. When you slice into each meatball, the gooey cheese center oozes out, making every bite a cheesy explosion of flavor. The combination of savory beef and creamy mozzarella is simply irresistible, and I can’t help but smile every time I serve them. My kids love them, and even my picky eater can’t resist going back for seconds. If you’re looking for an easy yet impressive meal that everyone will love, these Cheese Stuffed Meatballs are the perfect choice.

Ingredients Overview for Cheese Stuffed Meatballs

The key ingredients in Cheese Stuffed Meatballs come together beautifully to create a dish that’s rich in flavor and texture. Each ingredient plays a vital role, from the savory ground beef to the melty mozzarella that surprises you with every bite. The combination of herbs and spices adds depth, while the creamy cheese offers a delightful contrast. Let’s take a look at what you’ll need to make these delicious meatballs.

• 45 miniature or little mozzarella cheese pearls: These little nuggets of cheese are the star of the show, providing a gooey center that melts perfectly.
• 1/3 cup yellow onion: Adds sweetness and a depth of flavor that complements the beef.
• 2 tablespoons whole milk: Keeps the mixture moist and tender.
• 1/2 cup panko breadcrumbs: These breadcrumbs help bind the meatballs while keeping them light and airy.
• Scant 1/2 cup Parmesan cheese freshly grated: Enhances the flavor profile with its salty, nutty notes.
• 1 pound ground beef: The primary protein, providing richness and heartiness.
• 2 cloves garlic: Fresh garlic infuses the meatballs with aromatic flavor.
• 1/2 teaspoon dried oregano: Imparts a touch of Mediterranean flavor.
• 3 tablespoons fresh parsley: Adds freshness and color to the dish.
• 1 large egg: Acts as a binder for the meatball mixture.
• Salt and pepper: Essential seasonings to enhance all the flavors.
• 3 tablespoons + 1/4 cup olive oil divided: Used for frying the meatballs and for the sauce.
• 1 (28-ounce) can crushed tomatoes: Forms the base of the sauce, adding richness.
• 5 to 6 cloves garlic minced: Extra garlic in the sauce for a robust flavor.
• Fresh basil: For garnish and an aromatic finish.
• 1/4 teaspoon dried oregano: More flavor for the sauce.
• 1 teaspoon Italian seasoning: A blend of herbs that complements the meatballs wonderfully.
• 1/4 teaspoon red pepper flakes: Adds a hint of heat.
• Spaghetti thin or thick, for serving: The perfect vehicle for the meatballs and sauce.
• Freshly grated Parmesan cheese optional: For extra flavor when serving.

Making Cheese Stuffed Meatballs

Making Cheese Stuffed Meatballs is a straightforward process that will have your kitchen smelling amazing. Follow these steps closely, and you’ll have a dish that’s sure to impress!

1. First, slice each mozzarella ball into two pieces and set them aside. This will create the cheesy center that everyone will love.
2. Next, using a cheese grater, finely grate the onion. You want it to be small enough to blend well into the meat mixture without large chunks.
3. In a large bowl, combine the milk, panko breadcrumbs, Parmesan cheese, ground beef, minced garlic, dried oregano, fresh parsley, egg, and the grated yellow onion. This combination brings all the flavors together.
4. Add about 1 teaspoon of salt and 1/2 teaspoon of pepper to season the mixture thoroughly.
5. Now, knead the mixture with your hands until everything is combined well. You want a uniform texture so each meatball is flavorful.
6. Measure out a scant 1 tablespoon of the mixture and gently form it into a ball around one piece of mozzarella. Ensure the cheese is completely covered by the meat mixture. Repeat with the remaining mixture; you should aim for about 44 to 46 mini meatballs.
7. In a large nonstick skillet, add 1 and 1/2 tablespoons of olive oil. Heat it over medium-high. Once hot, add about half of the meatballs gently into the skillet.
8. Cook the meatballs for about 3 to 4 minutes, gently turning them over to brown on all sides, but don’t cook them through just yet. Remove them to a plate when they’re browned.
9. Add another 1 and 1/2 tablespoons of olive oil to the skillet and repeat the process with the remaining meatballs.
10. Once all the meatballs are cooked, it’s time to prepare the sauce. In the same skillet, add the remaining olive oil. When hot, add the minced garlic and let it sizzle for a moment.
11. Next, add the canned tomatoes. Pour 1 cup of water into the can, slosh around to gather any remaining tomatoes, and pour that into the skillet too.
12. Add red pepper flakes, dried oregano, and about 1 teaspoon of salt. Stir it all together.
13. Add a sprig of basil to the sauce and submerge it to infuse flavor.
14. Now, gently add the cooked meatballs back into the sauce, ensuring they are well coated.
15. Allow the meatballs to simmer for about 8 to 12 minutes, turning occasionally, or until they are cooked through. Remember to discard the basil sprig.
16. While the meatballs are simmering, prepare your pasta according to the package directions. Drain it once cooked.
17. When everything is ready, top your pasta with the meatballs and sauce. Garnish with fresh ribboned basil, additional cracked pepper, and optionally sprinkle some Parmesan cheese on top.

Ways to Customize

There’s always room for creativity in the kitchen! Here are some tips to customize your Cheese Stuffed Meatballs recipe to fit your taste buds.

• Different Cheeses: Experiment with different fillings! Try using cheddar or gouda for a different flavor profile.
• Herb Variations: Add chopped fresh herbs like thyme or rosemary for an aromatic twist.
• Spicy Kick: Incorporate diced jalapeños or a dash of hot sauce into the meat mixture for some heat.
• Pasta Alternatives: Switch out regular pasta for whole grain, zucchini noodles, or spaghetti squash for a healthier option.
• Flavorful Add-ins: Consider adding finely chopped bell peppers or carrots to the meat mixture for added flavor and nutrition.
• Meat Variations: Try using ground turkey or chicken for a lighter version of these meatballs.
• Make It Saucy: If you love saucy dishes, double the tomato sauce for extra flavor.

Best Served With

When it comes to serving Cheese Stuffed Meatballs, the possibilities are endless! Here are some suggestions to create a well-rounded meal.

• Classic Spaghetti: This dish is a natural fit; serve your meatballs over a bed of spaghetti for a traditional dinner.
• Garlic Bread: A side of warm garlic bread is perfect for soaking up the delicious sauce.
• Fresh Salad: Pair with a light salad, such as a Caesar or mixed greens, for a refreshing contrast.
• Vegetable Sides: Roasted vegetables or steamed greens make for a nutritious side.
• Perfect for Parties: These meatballs are great as appetizers! Serve them on toothpicks with marinara sauce for dipping.
• Comforting Meal: Enjoy them during family dinners or special occasions like holidays for a comforting experience.
• Freezing for Later: These meatballs freeze well, making them a great option to prepare ahead of time for busy nights.

FAQ

Conclusion

In summary, Cheese Stuffed Meatballs bring together juicy beef and rich cheese in every bite, making them a wonderful option for any meal. I encourage you to give this recipe a try; it’s not only easy to make but also a guaranteed hit with family and friends. Enjoy the process and the delicious results!

Cheese Stuffed Meatballs

The ultimate comfort food, Cheese Stuffed Meatballs are a crowd-pleaser that's easy to make and full of flavor. With tender beef surrounding gooey cheese and a rich tomato sauce, this dish makes for a satisfying weeknight dinner that everyone will love!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine Italian

Servings 6 servings

Calories 300 kcal

Equipment

• Large Skillet

Ingredients

  

• 45 pieces miniature or little mozzarella cheese pearls
• 1/3 cup yellow onion
• 2 tablespoons whole milk
• 1/2 cup panko breadcrumbs
• 1/2 cup Parmesan cheese freshly grated
• 1 pound ground beef
• 2 cloves garlic
• 1/2 teaspoon dried oregano
• 3 tablespoons fresh parsley
• 1 large egg
• Salt and pepper
• 3 tablespoons olive oil divided
• 1 can crushed tomatoes
• 5 to 6 cloves garlic minced
• Fresh basil
• 1/4 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 1/4 teaspoon red pepper flakes
• Spaghetti thin or thick, for serving
• freshly grated Parmesan cheese optional

Instructions

 

• Slice each mozzarella ball into two pieces and set aside.
• Using a cheese grater, finely grate the onion.
• In a large bowl, combine the milk, panko, Parmesan, ground beef, minced garlic, dried oregano, fresh parsley, egg, and grated yellow onion. Add about 1 teaspoon salt and 1/2 teaspoon pepper.
• Knead the mixture with your hands until combined.
• Measure out a scant 1 tablespoon of the mixture and gently form a ball. Press 1 mozzarella piece into the center and ensure the meatball mixture completely covers the mozzarella.
• Repeat with all the meat mixture. You should get around 44–46 “mini” meatballs.
• In a large nonstick skillet, add 1 and 1/2 tablespoons olive oil. Heat to medium-high and add in about half the meatballs. Gently turn the meatballs over and cook for about 3–4 minutes or until they are browned (but not cooked through). Remove to a plate.
• Add another 1 and 1/2 tablespoons oil and repeat with the rest of the meatballs. Remove the rest of those meatballs to the plate.
• In the same skillet, add remaining 1/4 cup olive oil. When the oil is hot, add the garlic.
• As soon as the garlic sizzles, add the canned tomatoes. Pour 1 cup water into the can of tomatoes and slosh around to get the rest of the tomatoes. Pour that into the skillet as well.
• Add red pepper flakes, oregano, and about 1 teaspoon salt. Stir.
• Add 1 sprig of basil and submerge it in the sauce.
• Add the cooked meatballs into the mixture and press to be covered in the sauce. Simmer for 8–12 minutes, turning every now and again, or until completely cooked through. Discard the basil sprig.
• Meanwhile, prepare the pasta according to package directions. Drain.
• Top the pasta with meatballs and sauce. Garnish with fresh ribboned basil, additional cracked pepper, and freshly grated Parmesan cheese.

Notes

• Storage: Store Cheese Stuffed Meatballs and sauce together in an airtight container and pasta in another for up to 4 days in the fridge.
• Freezing: Freeze cooked meatballs (without sauce) in a single layer, then move to a freezer bag or container for up to 3 months.

Keyword Cheese Stuffed Meatballs, Easy Meatball Recipe, Homemade Meatballs, Italian Dinner Recipe

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Meet Eva Sterling

I have a restless palate and I love that our blog covers such a wide range of food. I am always excited to cook something we haven’t tried before. I jump into every cooking session with enthusiasm, ready to chop, sauté, bake, or grill. I love the collaborative energy of our kitchen we all learn from each other, and that makes every dish we publish better.