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

Description

Delightfully tender and flavorful, these cheese-stuffed meatballs will melt in your mouth with every bite. Each meatball is filled with gooey mozzarella cheese and baked to perfection, then served with a rich tomato and basil marinara sauce. Perfect as a main course for dinner or as a shareable appetizer at gatherings.

Ingredients

Units Scale

Meatballs

1 pound lean ground beef (93% lean, 7% fat)
1/2 pound ground mild Italian sausage
1 large egg
1/3 cup breadcrumbs
1/3 cup grated parmesan cheese
1/3 cup yellow onion, very finely diced
2 tablespoons half & half
2 teaspoons grated garlic
1 1/2 teaspoons dried Italian seasoning blend
1/2 teaspoon salt
1/4 teaspoon black pepper

Filling

15 mozzarella cheese cubes (3/4-inch each, from an 8-ounce block)

Additional Ingredients

24 ounces tomato & basil marinara sauce
1 to 2 tablespoons grated parmesan cheese, for garnish
1 tablespoon fresh chopped parsley (optional garnish)

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Instructions

Preheat the Oven
Preheat your oven to 400°F. Line a large rimmed baking sheet with aluminum foil and lightly spray it with olive oil cooking spray. Set the baking sheet aside.
Prepare the Meatball Mixture
In a large mixing bowl, combine the lean ground beef, mild Italian sausage, egg, breadcrumbs, grated parmesan cheese, finely diced onion, half & half, grated garlic, Italian seasoning, salt, and black pepper. Mix the ingredients until well combined, but avoid overmixing to prevent toughness.
Portion the Meatballs
Use a 2-inch cookie scoop to divide the meat mixture into 15 equal portions. Roll each portion into a ball and place them on a plate.
Stuff the Meatballs
Take one meatball and flatten it into a disc about 3½ inches wide. Place a mozzarella cheese cube in the center, then carefully wrap the meat around the cheese, ensuring the cheese is completely enclosed. Gently roll the meatball back into a round shape.
Arrange on the Baking Sheet
Place each stuffed meatball on the prepared baking sheet, arranging them in rows. Repeat until all meatballs are filled and rolled.
Bake the Meatballs
Bake the meatballs in the preheated oven for 20 to 25 minutes, or until lightly browned and cooked through. No pink should remain in the center. You can cut one meatball open at the 20-minute mark to check for doneness.
Heat the Marinara Sauce
While the meatballs are resting, heat the marinara sauce in a medium skillet over medium-low heat until warmed through.
Assemble and Serve
Spoon about ½ to ¾ cup of the marinara sauce onto a serving plate. Place the cheese-stuffed meatballs on top of the sauce, then spoon an additional ¾ to 1 cup of warmed sauce over the meatballs. Finish with grated parmesan cheese and fresh chopped parsley as garnish.

Notes

Use lean ground beef to minimize excess fat and avoid overly greasy meatballs.
Freeze the mozzarella cubes for about 15 minutes before stuffing to prevent cheese from oozing out during baking.
Avoid overmixing the meatball mixture, which can lead to dense and tough meatballs.
Always keep an eye on the baking time, as oven temperatures may vary, impacting cook time and results.

Nutrition

Serving Size: 1 meatball
Calories: 180
Sugar: 3g
Sodium: 470mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 13g
Cholesterol: 45mg