These cheese-stuffed meatballs are juicy, tender, and packed with savory flavor in every bite. Each meatball is filled with a gooey cube of melted cheese, then baked in a rich tomato sauce until perfectly cooked. They are hearty enough for dinner, great over pasta or rice, and just as delicious served with crusty bread or a fresh salad.
Why You’ll Love This Recipe
These meatballs are comforting, satisfying, and surprisingly easy to make. The seasoned beef mixture stays moist and flavorful, while the hidden cheese center makes them extra special. This recipe is also simple enough for a weeknight meal but impressive enough to serve to guests. You can prepare them ahead, pair them with many sides, and easily adjust the flavors to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs:
1 pound ground beef
1/2 pound ground chicken
3/4 cup plain breadcrumbs
1/3 cup grated Parmesan cheese
1 large egg
1/4 cup whole milk
2 tablespoons finely chopped parsley
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
8 ounces mozzarella cheese, cut into 18 small cubes
For the sauce:
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon sugar
For garnish:
2 tablespoons chopped parsley
2 tablespoons grated Parmesan cheese
Directions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground chicken, breadcrumbs, Parmesan cheese, egg, milk, parsley, garlic, onion powder, Italian seasoning, salt, black pepper, and paprika. Mix gently until just combined. Do not overmix, or the meatballs may turn dense.
Scoop about 2 tablespoons of the meat mixture and flatten it in your hand. Place one cube of mozzarella in the center, then wrap the meat around it and roll into a ball. Repeat until all the meat mixture is used. You should get about 18 meatballs.
Arrange the meatballs on the prepared baking sheet or dish. Bake for 12 to 15 minutes, until they are lightly browned but not fully finished.
While the meatballs bake, make the sauce. Heat the olive oil in a large skillet or saucepan over medium heat. Add the onion and cook for 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds.
Add the crushed tomatoes, tomato paste, oregano, basil, salt, black pepper, and sugar. Stir well and let the sauce simmer for 8 to 10 minutes.
Transfer the partially baked meatballs into the sauce, turning gently to coat. Cover and simmer on low heat for 10 to 12 minutes, or until the meatballs are fully cooked and the cheese inside is melted.
Garnish with chopped parsley and grated Parmesan cheese before serving.
Servings and timing
This recipe makes 6 servings, with about 3 meatballs per serving.
You can make these meatballs with all ground beef if you prefer a richer flavor, or use ground chicken or turkey for a lighter version. Mozzarella is a classic choice for the filling, but you can also use small cubes of provolone or mild cheddar for a different texture and taste. For extra flavor, add a pinch of red pepper flakes to the meat mixture or sauce. If you want a lower-carb version, replace the breadcrumbs with almond flour or crushed low-carb crackers. These meatballs also work well in a creamy sauce instead of tomato sauce for a different style of meal.
Storage/Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a sealed freezer-safe container for up to 2 months. It is best to freeze them with the sauce so they stay moist.
To reheat, place the meatballs and sauce in a covered skillet over low heat until warmed through. You can also reheat them in the microwave in 30-second intervals, stirring the sauce between each interval. If reheating from frozen, thaw overnight in the refrigerator before warming for the best texture.
FAQs
Can I make these meatballs ahead of time?
Yes, you can shape the meatballs up to 24 hours in advance and keep them covered in the refrigerator until ready to cook.
What cheese works best for the center?
Mozzarella is the best choice because it melts smoothly and gives you that classic stretchy cheese center.
Can I use only one type of meat?
Yes, you can use all ground beef, all ground chicken, or even ground turkey. Just choose meat with enough fat so the meatballs stay tender.
How do I keep the cheese from leaking out?
Make sure the cheese cube is fully sealed inside the meat mixture and avoid cracks in the outside of the meatball.
Can I fry the meatballs instead of baking them?
Yes, you can brown them in a skillet first, then finish cooking them in the sauce until fully done.
What should I serve with cheese-stuffed meatballs?
They are delicious with spaghetti, mashed potatoes, rice, roasted vegetables, or toasted bread.
Can I make this recipe without tomato sauce?
Yes, you can serve the meatballs dry with a side dip, or simmer them in a creamy garlic sauce instead.
Why are my meatballs tough?
Overmixing the meat mixture or using very lean meat can make the texture dense and firm.
Can I freeze uncooked stuffed meatballs?
Yes, place them on a tray until firm, then transfer to a freezer-safe bag or container. Cook them straight from frozen, adding a little extra time.
How do I know when the meatballs are done?
They should be cooked through, no longer pink in the center, and the internal temperature should reach 165°F (74°C).
Conclusion
Cheese-stuffed meatballs are a simple way to turn a classic dinner into something extra comforting and flavorful. With a tender, seasoned meatball on the outside and melted cheese in the center, this recipe is always satisfying. Whether you serve them over pasta, with rice, or on their own with sauce and bread, they make a hearty meal that everyone at the table will enjoy.
