Cheese Stuffed Meatballs with Sauce (Printable)
Beef meatballs loaded with melted mozzarella and smothered in spicy cheddar sauce.
# What You'll Need:
→ Meatballs
01 - 1.1 lb ground beef (80/20 blend)
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 1 small onion, finely grated
07 - 2 tbsp chopped fresh parsley
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 3.5 oz mozzarella cheese, cut into 12 small cubes
→ Spicy Cheese Sauce
11 - 2 tbsp butter
12 - 2 tbsp all-purpose flour
13 - 1 cup whole milk
14 - 1 cup shredded cheddar cheese
15 - 1/2 cup shredded pepper jack cheese
16 - 1 tsp smoked paprika
17 - 1/2 tsp cayenne pepper (adjust to taste)
18 - 1 tbsp hot sauce
19 - 1/2 tsp salt
→ Serving Suggestions
20 - Fresh parsley, chopped
21 - Crusty bread or pasta
# How to Prepare:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan, garlic, grated onion, parsley, salt, and pepper. Mix until evenly incorporated, being careful not to overwork the meat.
03 - Divide the mixture into 12 equal portions. Flatten each portion in the palm of your hand, place a mozzarella cube in the center, and wrap the meat around the cheese. Seal edges firmly to form a tight ball, ensuring no gaps remain.
04 - Arrange the meatballs on the prepared baking tray. Bake for 20–25 minutes until golden brown and cooked through to an internal temperature of 160°F.
05 - While the meatballs bake, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
06 - Gradually whisk in the milk, pouring slowly while stirring to prevent lumps. Continue cooking for 2–3 minutes until the mixture thickens enough to coat the back of a spoon.
07 - Reduce heat to low. Add cheddar, pepper jack, smoked paprika, cayenne, hot sauce, and salt. Stir continuously until all cheese is melted and the sauce is smooth and creamy.
08 - Transfer hot meatballs to a serving platter and drizzle generously with spicy cheese sauce. Garnish with fresh parsley. Serve alongside crusty bread or over pasta.
# Expert Advice:
01 -
- The molten cheese center is a hidden surprise that makes every bite feel like you cracked open a treasure chest.
- The spicy cheese sauce is rich enough to coat pasta but bold enough to stand on its own with crusty bread.
- It looks complicated but the steps are surprisingly forgiving for home cooks of any skill level.
02 -
- Seal the meatballs completely around the cheese or they will burst open and leak mozzarella all over your baking tray, which is tragic and delicious at the same time.
- Always add cheese to the sauce off the heat or over very low heat because high heat causes the proteins to separate and turn your smooth sauce grainy and broken.
03 -
- Wet your hands slightly before shaping the meatballs to prevent the mixture from sticking to your fingers and to get a smoother rounder shape with less effort.
- Let the sauce rest for two minutes off the heat before serving because it thickens into the perfect dipping consistency as it cools slightly.