Cheese Stuffed Meatballs with Sauce (Print Version)
Beef meatballs filled with melted mozzarella, draped in a smoky spiced cheddar sauce for a comforting dinner.
# What You 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 fresh parsley, chopped
08 - 1 tsp kosher salt
09 - 1/2 tsp black pepper
10 - 3.5 oz mozzarella cheese, cut into 12 small cubes
→ Spicy Cheese Sauce
11 - 2 tbsp unsalted butter
12 - 2 tbsp all-purpose flour
13 - 1 cup whole milk
14 - 1 cup sharp cheddar cheese, shredded
15 - 1/2 cup pepper jack cheese, shredded
16 - 1 tsp smoked paprika
17 - 1/2 tsp cayenne pepper, adjusted to taste
18 - 1 tbsp hot sauce
19 - 1/2 tsp kosher salt
→ Serving Suggestions
20 - Fresh parsley, chopped
21 - Crusty bread or cooked pasta
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, grated onion, chopped parsley, salt, and pepper. Mix gently with your hands until all ingredients are evenly distributed without overworking the meat.
03 - Divide the meat 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 tightly around the cheese. Press the seams firmly to seal, rolling into a smooth ball.
04 - Arrange the stuffed meatballs on the prepared baking sheet with even spacing. Bake for 20 to 25 minutes until deeply browned on the outside and cooked through to an internal temperature of 160°F.
05 - While the meatballs bake, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth blond roux.
06 - Gradually pour in the whole milk while whisking vigorously to prevent lumps. Continue cooking and whisking for 2 to 3 minutes until the mixture thickens enough to coat the back of a spoon.
07 - Reduce heat to low. Add the shredded cheddar, pepper jack, smoked paprika, cayenne pepper, hot sauce, and salt. Stir continuously until all the cheese has melted and the sauce is silky smooth.
08 - Transfer the hot meatballs to a serving platter and drizzle generously with the spicy cheese sauce. Garnish with freshly chopped parsley. Serve alongside crusty bread or over cooked pasta.
# Expert Tips:
01 -
- That moment when someone cuts open a meatball and the cheese stretches out is pure dinner table theater that never gets old.
- The spicy cheese sauce is versatile enough that you will want to pour it on everything from fries to roasted vegetables by the end of the week.
- They look impressive enough for guests but are honestly straightforward once you get the stuffing technique down.
02 -
- Seal those meatballs completely around the cheese or you will end up with cheese baked onto your tray instead of inside the meatballs, learned this the messy way more than once.
- Add the cheese to the sauce off the heat or at very low heat, high heat causes the proteins to separate and you get a grainy texture instead of silky smooth.
03 -
- Wet your hands slightly before shaping the meatballs, the moisture prevents the meat from sticking to your palms and makes the whole process faster and less frustrating.
- Shred your own cheese for the sauce rather than buying pre shredded, the anti caking agents on bagged cheese prevent it from melting as smoothly.