If you crave a dish that combines juicy, flavorful meat with a luscious, gooey center, this Cheese-Stuffed Meatballs Recipe is going to become your new favorite comfort food. Each bite bursts with perfectly seasoned ground beef wrapped around sharp cheddar that melts into a creamy surprise inside. It’s a simple yet spectacular dish that brings warmth and smiles to the table every time. Whether for a weeknight dinner or a special gathering, these meatballs offer a wonderful balance of texture and taste that you and your loved ones will adore.
Ingredients You’ll Need
The beauty of this Cheese-Stuffed Meatballs Recipe lies in its straightforward ingredients, each playing a vital role in building that harmony of flavors and textures. From the lean ground beef that provides a hearty base to the sharp cheddar cheese that offers a delightful molten core, every component is essential.
- 1 pound lean ground beef (85/15): Provides just the right amount of fat for juicy, tender meatballs without being greasy.
- 2 ounces sharp cheddar (cubed into 8 cubes): Melts beautifully to create a creamy, cheesy center.
- 1 teaspoon Diamond Crystal kosher salt: Enhances the natural flavors of the beef and spices.
- 1/2 teaspoon black pepper: Adds a mild heat and depth to the meat mixture.
- 2 teaspoons garlic powder: Introduces a warm, aromatic undertone that complements the beef.
- 2 teaspoons smoked paprika: Gives a subtle smoky flavor and a beautiful color to the meatballs.
- Olive oil spray: Helps achieve a nicely browned and slightly crispy exterior during baking.
How to Make Cheese-Stuffed Meatballs Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F. This high heat is perfect for cooking the meatballs evenly while ensuring a lovely crust forms on the outside. Line a rimmed baking sheet with high-heat-resistant parchment paper or use a lightly greased Pyrex or ceramic baking dish if you prefer. This setup will prevent sticking and make cleanup a breeze.
Step 2: Shape the Meat and Add Cheese
Divide your ground beef into eight equal portions, which helps make uniform meatballs for even cooking. Flatten each portion gently into a small circle—almost like creating a little meat “pocket.” Place one sharp cheddar cube right in the center of each circle. This cheesy surprise is what transforms the dish into an indulgent treat.
Step 3: Seal Into Meatballs
Carefully shape each flattened beef circle around the cheddar cube, sealing the edges so the cheese stays perfectly encapsulated during baking. Make sure the cheese is completely covered; this prevents any leakage and ensures a melty, delicious core in every bite.
Step 4: Season the Meatballs
In a shallow bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika. These spices bring a fantastic flavor boost to the meat, balancing savory, smoky, and slightly spicy notes. Roll each sealed meatball in this mixture, giving them a full coating of flavors that will shine through after baking.
Step 5: Bake to Perfection
Arrange the seasoned meatballs on your prepared baking sheet, spacing them a bit apart for even heat exposure. Lightly spray the tops with olive oil to encourage that beautiful golden-brown finish. Bake for about 20 minutes, or until the meat is cooked through and the cheese has melted to a creamy center. This is the moment where the magic happens—juicy outside and molten inside!
Step 6: Rest and Serve
After baking, allow the meatballs to rest for 5 minutes. This resting period lets the juices redistribute, making each bite tender and flavorful while allowing the melted cheese to settle slightly, preventing any messiness when serving.
How to Serve Cheese-Stuffed Meatballs Recipe
Garnishes
Adding the right garnishes can elevate your dish from delicious to unforgettable. Sprinkle chopped fresh parsley or basil on top for a burst of color and fresh herbal notes. A grating of Parmesan can add a salty contrast, while a drizzle of your favorite marinara sauce or a touch of balsamic glaze can round out the flavors beautifully.
Side Dishes
These Cheese-Stuffed Meatballs shine as the star but also pair wonderfully with simple sides. Serve them atop a bed of spaghetti or creamy mashed potatoes for a hearty meal. Roasted vegetables or a crisp garden salad add freshness and balance to the plate, making the meal wholesome and colorful.
Creative Ways to Present
If you’re looking to impress guests or make a weeknight dinner feel extra special, try serving these meatballs as sliders with soft buns and arugula or as hearty meatball subs with melted provolone and sautéed peppers. These ideas bring a playful twist to the classic while showcasing the irresistible cheese-filled center in fun, novel ways.
Make Ahead and Storage
Storing Leftovers
Cheese-Stuffed Meatballs make excellent leftovers. Store them in an airtight container in the refrigerator for up to 3 days. Keeping them chilled properly ensures that the meat remains tender and the cheese inside stays fresh.
Freezing
If you want to make a batch ahead of time for quick meals, freeze the meatballs before baking. Arrange them on a baking sheet, freeze them until firm, then transfer them to a freezer-safe bag or container for up to 3 months. When ready, simply bake from frozen, adding a few extra minutes to the cooking time.
Reheating
To reheat, bake the refrigerated meatballs at 350°F for 10-15 minutes until warmed through. If reheating from frozen, plan on about 25-30 minutes in a preheated oven. Avoid microwaving as it can make the meatballs rubbery and cause the cheese to become unevenly heated.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar works beautifully for melt and flavor balance, you can experiment with mozzarella for a super stretchy center or pepper jack for a spicy kick. Just make sure to cube the cheese so it fits well inside the meatballs.
What if I don’t have smoked paprika?
If smoked paprika is not on hand, you can substitute with regular paprika combined with a small pinch of cumin or chili powder to add some smokiness and depth. The result will still be deliciously flavorful.
Are these meatballs safe to bake without pan-frying first?
Yes! Baking the meatballs directly ensures they cook evenly and retain moisture. Spraying olive oil before baking promotes a nicely browned exterior, so pan frying is not necessary for this recipe.
Can I make these meatballs gluten-free?
Definitely. This recipe is naturally gluten-free as it contains no breadcrumbs. Just be sure your seasoning blends and any sides you serve with them are gluten-free as well.
How do I prevent the cheese from leaking out during cooking?
The key is to seal the meat around the cheese cube very well, leaving no gaps. Using slightly chilled beef can help with shaping and sealing. Also, resting the meatballs after baking allows the cheese to settle inside perfectly.
Final Thoughts
This Cheese-Stuffed Meatballs Recipe is truly a keeper—comforting, delicious, and surprisingly simple. It’s the kind of dish that feels like a warm hug at the end of a long day. I encourage you to give it a try, share it with friends, and enjoy the smiles and compliments that come with every cheesy, flavorful bite.
Print
Cheese-Stuffed Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 meatballs, serves 4
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
These Cheese-Stuffed Meatballs are a savory, delicious twist on classic meatballs featuring a molten core of sharp cheddar cheese. Juicy ground beef seasoned with garlic, smoked paprika, salt, and pepper is formed around cheesy cubes, baked until perfectly cooked, and served hot. Perfect as an appetizer, snack, or main dish, these meatballs combine bold flavors and gooey cheese for an irresistible bite.
Ingredients
Meatball Mixture
- 1 pound lean ground beef (85/15)
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
Filling
- 2 ounces sharp cheddar cheese, cubed into 8 cubes
Other
- Olive oil spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with high-heat-resistant parchment paper or lightly grease a rimmed baking dish like a Pyrex or ceramic pan to prevent sticking.
- Prepare Meat and Cheese: Divide the ground beef into eight equal portions. Flatten each portion into a thin circle on a clean surface. Place one cube of sharp cheddar cheese in the center of each flattened meat circle.
- Form Meatballs: Carefully fold and shape the meat around the cheese cubes to enclose them completely, forming tight meatballs. Ensure the cheese is sealed inside to prevent leakage during baking.
- Season Meatballs: In a shallow bowl, combine the kosher salt, black pepper, garlic powder, and smoked paprika. Roll each meatball in this spice mixture to coat evenly on all sides.
- Bake: Arrange the seasoned meatballs on the prepared baking sheet. Lightly spray the tops with olive oil spray to help brown the surface. Bake the meatballs in the preheated oven for about 20 minutes or until cooked through and the internal temperature reaches 160°F (71°C).
- Rest and Serve: Remove the meatballs from the oven and let them rest for 5 minutes. This resting period allows the juices to redistribute and makes them easier to handle before serving hot.
Notes
- Use sharp cheddar cheese for a rich, tangy flavor and good melting quality.
- Make sure to seal the meat well around the cheese to avoid cheese oozing out during baking.
- Use a meat thermometer to ensure meatballs reach an internal temperature of 160°F for safe consumption.
- Olive oil spray helps create a nicely browned exterior without added grease.
- Feel free to customize seasoning to your taste with herbs like parsley or spices like cumin.
