Cheese Stuffed Meatballs with Sauce (Print Version)
Gooey mozzarella-stuffed meatballs drizzled with a creamy, spicy cheddar sauce for a comforting hearty meal.
# What You Need:
→ Meatballs
01 - 1 lb ground beef
02 - 8.8 oz ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup breadcrumbs
06 - 1/4 cup whole milk
07 - 1 large egg
08 - 1/4 cup fresh parsley, chopped
09 - 3/4 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 teaspoon cayenne pepper
17 - 1/4 teaspoon smoked paprika
18 - 1 tablespoon pickled jalapeños, finely chopped (optional)
19 - Salt and black pepper, to taste
→ To Serve
20 - Fresh parsley, chopped (optional)
21 - Crusty bread, pasta, or rice (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, soak breadcrumbs in 1/4 cup milk for 5 minutes. Add ground beef, ground pork, onion, garlic, egg, parsley, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.
03 - Portion roughly 2 tablespoons of the meat mixture, flatten it in your palm, and place a mozzarella cube in the center. Shape the meat around the cheese, rolling into a ball and sealing completely. Repeat with remaining mixture.
04 - Arrange meatballs on the prepared baking sheet. Bake for 20–22 minutes until fully cooked through and golden brown on the outside.
05 - While meatballs bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes to form a smooth roux.
06 - Gradually whisk in 1 cup milk until smooth and no lumps remain. Cook, stirring constantly, until the mixture thickens, about 2–3 minutes.
07 - Reduce heat to low. Add cheddar cheese, cayenne, smoked paprika, and jalapeños if using. Stir until the cheese melts completely and the sauce is smooth. Season with salt and pepper to taste.
08 - Serve meatballs hot, drizzled generously with spicy cheese sauce. Garnish with fresh parsley if desired. Pair with crusty bread, pasta, or rice.
# Insider Tips:
01 -
- The cheese hidden inside each meatball creates a molten surprise that nobody expects and everyone fights over.
- The spicy cheese sauce is versatile enough to drizzle over anything, from pasta to crusty bread to roasted vegetables.
02 -
- Seal the cheese completely inside each meatball or it will leak out during baking and leave you with hollow centers and a greasy baking sheet.
- Do not rush the roux by turning up the heat because a burnt flour taste will ruin the entire sauce no matter how much cheese you add.
03 -
- Wet your hands slightly before shaping each meatball to prevent the meat from sticking and tearing as you work.
- Let the cheese sauce rest for two minutes off the heat before serving because it thickens into the perfect drizzling consistency as it cools slightly.