Can I make these meatballs without the cheese stuffing?

Absolutely! They'll still be delicious as traditional meatballs. Simply skip the flattening and stuffing steps, form into balls, and reduce the baking time by about 5 minutes since they won't be as large.

Why did my cheese leak out during baking?

This usually happens when the meatballs aren't sealed completely around the cheese. Make sure there are no cracks or thin spots in the meat covering. Chilling the formed meatballs for 15 minutes before baking can also help prevent cheese leakage.

Can I use pre-made meatballs to save time?

While nothing beats homemade, you can adapt store-bought raw meatballs by flattening them, adding the cheese, and reshaping. I wouldn't recommend trying this with pre-cooked meatballs, though, as they won't seal properly around the cheese.

How can I tell when the meatballs are done without cutting them open?

An instant-read thermometer inserted into the meat portion (not the cheese) should read 165°F when they're fully cooked. If you don't have a thermometer, look for meatballs that are firm to the touch and have maintained their round shape with slight browning on the outside.

Cheese Stuffed Meatballs Recipe

Name: Cheese Stuffed Meatballs Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 pound lean ground beef (93% lean, 7% fat); ½ pound ground mild Italian sausage; 1 large egg; ⅓ cup breadcrumbs; ⅓ cup grated parmesan cheese; ⅓ cup yellow onion, very finely diced; 2 tablespoons half & half; 2 teaspoons grated garlic; 1½ teaspoons dried Italian seasoning blend; ½ teaspoon salt; ¼ teaspoon black pepper; 15 mozzarella cheese cubes (¾-inch each, from an 8-ounce block); 24 ounces tomato & basil marinara sauce; 1 to 2 tablespoons grated parmesan cheese, for garnish; 1 tablespoon fresh chopped parsley (optional garnish)

This irresistible Cheese Stuffed Meatballs recipe transforms ordinary meatballs into an extraordinary dining experience! Each tender, juicy meatball hides a gooey surprise of melted mozzarella in its center, creating that perfect cheese pull with every bite. Ready in under an hour, these meatballs strike the perfect balance between impressive and simple, making them ideal for everything from Sunday family dinners to weeknight meals when you want something special without spending hours in the kitchen.

Why You’ll Love This Recipe

Flavor Explosion: The combination of beef and Italian sausage creates incredibly flavorful meatballs that simply can’t be achieved with just one type of meat.
That Cheese Pull: Who doesn’t love cutting into a meatball and watching that perfect stretch of melted mozzarella? It’s utterly satisfying and guaranteed to impress anyone at your table.
Versatile Serving Options: Serve these over pasta, in sandwiches, or simply as an appetizer with toothpicks – they’re a hit no matter how you present them.
Crowd-Pleaser: I’ve never met anyone who doesn’t love these meatballs – they’re the first thing to disappear at potlucks and family gatherings!

Ingredients You’ll Need

Ground beef: The foundation of our meatballs, providing that classic taste and texture. Using lean beef (93/7) helps prevent excess grease while maintaining flavor.
Italian sausage: Adds incredible depth of flavor with its blend of herbs and spices without you having to add a dozen different seasonings yourself.
Egg: Works as a binding agent to hold everything together while providing moisture.
Breadcrumbs: Creates the perfect texture – not too dense, not too loose. Think of them as the structural support for your meatballs.
Parmesan cheese: Brings a savory, nutty depth to the meat mixture while helping bind ingredients together.
Onion: Provides aromatic flavor and moisture. The finer you dice it, the better it will incorporate.
Half & half: Adds richness and tenderness to the meatballs – it’s a little secret that makes a big difference.
Garlic: Because let’s be honest, what Italian-inspired dish doesn’t benefit from garlic? It brings that essential aromatic foundation.
Italian seasoning: A convenient way to add a blend of oregano, basil, thyme, and other herbs that make these meatballs sing with Italian flavors.
Salt and pepper: The fundamental seasonings that enhance all the other flavors.
Mozzarella cheese: The star of the show! Creates that magnificent molten center that makes these meatballs special.
Marinara sauce: Complements the meatballs perfectly with its tangy tomato flavor and herbaceous notes.
Parsley: Adds a fresh, bright finish and beautiful color contrast.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to switch things up? These cheese-stuffed meatballs are wonderfully adaptable:

Cheese Variations: Try pepper jack for a spicy kick, fontina for a buttery flavor, or a sharp cheddar for a different taste profile.
Meat Swaps: Use ground turkey or chicken for a lighter version, though you might want to add a tablespoon of olive oil to the mix to maintain moisture.
Sauce Adventures: Swap the marinara for vodka sauce, creamy alfredo, or even a Swedish-style gravy for completely different flavor profiles.
Spice It Up: Add red pepper flakes to the meat mixture or crushed chipotle peppers for a smoky heat that takes these to another level.

How to Make Cheese Stuffed Meatballs

Step 1: Prepare for Baking

Preheat your oven to 400°F. Line a large rimmed baking sheet with aluminum foil and give it a light spray with olive oil cooking spray. This prevents sticking and makes cleanup a breeze.

Step 2: Mix the Meatball Base

In a large bowl, combine the ground beef, Italian sausage, egg, breadcrumbs, parmesan, onion, half & half, garlic, Italian seasoning, salt, and pepper. Mix until just combined – I find clean hands work best for this, but a wooden spoon works too. Remember, gentle mixing is key – you’re not kneading bread!

Step 3: Form and Stuff the Meatballs

Use a 2-inch cookie scoop to portion out 15 equal meatballs. Take each portion and flatten it into a disc about 3½ inches wide in your palm. Place a mozzarella cube in the center, then carefully fold the meat around the cheese, sealing it completely. Gently roll between your palms to form a ball, making sure no cheese is peeking through.

Step 4: Bake to Perfection

Arrange the stuffed meatballs on your prepared baking sheet, spacing them evenly. Bake for 20-25 minutes until they’re beautifully browned and cooked through with no pink remaining. If you’re unsure, cut one open at the 20-minute mark to check.

Step 5: Rest and Sauce

Let the meatballs rest for 5 minutes after baking – this helps the juices redistribute and the cheese settle. Meanwhile, warm your marinara sauce in a skillet over medium-low heat until it’s hot but not bubbling.

Step 6: Serve and Garnish

Spoon some warm marinara onto a serving plate, arrange your meatballs on top, and drizzle with more sauce. Finish with a sprinkle of parmesan cheese and fresh parsley for that restaurant-quality presentation.

Pro Tips for Making the Recipe

Cold Cheese Works Best: Pop your mozzarella cubes in the freezer for 15-20 minutes before stuffing. This prevents them from melting too quickly and leaking out during baking.
The Right Mixing Technique: Use your fingertips rather than your whole hand when mixing the meat to avoid overworking it, which can make meatballs tough.
Uniform Sizing: Use a cookie scoop for consistent meatball size, ensuring they all cook at the same rate.
The Sealing Test: After forming each meatball, check for any cracks or openings where cheese might escape. A properly sealed meatball is the key to that perfect cheese surprise.
Easy Shaping Hack: Slightly wet hands prevent the meat mixture from sticking to your fingers while you’re forming the meatballs.

How to Serve

These versatile meatballs shine in so many serving scenarios:

Classic Pairings

Serve over spaghetti or your favorite pasta with extra marinara sauce for a comforting, traditional meal. A side of garlic bread is practically mandatory to soak up that delicious sauce.

Appetizer Style

Arrange on a platter with toothpicks and a small bowl of warm marinara for dipping. They’re perfect for parties and guaranteed to disappear quickly.

Sandwich Hero

Tuck 2-3 meatballs into a toasted sub roll, add extra sauce and a sprinkle of mozzarella, then broil briefly for an incredible meatball sub that puts sandwich shops to shame.

Family-Style Presentation

Serve them straight from a cast-iron skillet with sauce for a rustic, shareable presentation that looks stunning on the dinner table.

Make Ahead and Storage

Storing Leftovers

Store cooled meatballs in an airtight container with a bit of sauce to keep them moist. They’ll keep in the refrigerator for up to 3 days and actually taste even better the next day as the flavors continue to develop.

Freezing

These meatballs freeze beautifully! After baking and cooling, arrange them on a baking sheet without touching and freeze until solid. Transfer to a freezer bag and store for up to 3 months. I recommend freezing them separate from the sauce for best results.

Reheating

For refrigerated meatballs, reheat gently in marinara sauce on the stovetop over medium-low heat until warmed through. For frozen meatballs, thaw overnight in the refrigerator first, or reheat directly from frozen in sauce over low heat with a lid, allowing extra time for them to heat through completely.

FAQs

Can I make these meatballs without the cheese stuffing?

Absolutely! They’ll still be delicious as traditional meatballs. Simply skip the flattening and stuffing steps, form into balls, and reduce the baking time by about 5 minutes since they won’t be as large.
Why did my cheese leak out during baking?

This usually happens when the meatballs aren’t sealed completely around the cheese. Make sure there are no cracks or thin spots in the meat covering. Chilling the formed meatballs for 15 minutes before baking can also help prevent cheese leakage.
Can I use pre-made meatballs to save time?

While nothing beats homemade, you can adapt store-bought raw meatballs by flattening them, adding the cheese, and reshaping. I wouldn’t recommend trying this with pre-cooked meatballs, though, as they won’t seal properly around the cheese.
How can I tell when the meatballs are done without cutting them open?

An instant-read thermometer inserted into the meat portion (not the cheese) should read 165°F when they’re fully cooked. If you don’t have a thermometer, look for meatballs that are firm to the touch and have maintained their round shape with slight browning on the outside.

Final Thoughts

These Cheese Stuffed Meatballs bring together everything wonderful about comfort food – they’re hearty, cheesy, and utterly satisfying while still being simple enough for any home cook to master. I find myself coming back to this recipe time and again, whether I’m cooking for my family on a Tuesday night or entertaining guests on the weekend. There’s something magical about that moment when someone cuts into a meatball and discovers the melted cheese inside – it never fails to bring smiles to the table. Give these a try, and I’m confident they’ll earn a permanent spot in your recipe collection!