Cheese Stuffed Meatballs with Sauce (Print View)
Gooey mozzarella-stuffed meatballs in a creamy cayenne cheddar sauce—pure comfort food.
# 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 - ½ cup breadcrumbs
06 - ¼ cup whole milk
07 - 1 large egg
08 - ¼ cup fresh parsley, chopped
09 - ¾ teaspoon kosher salt
10 - ½ teaspoon black pepper
11 - 3.5 oz mozzarella cheese, cut into ½-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 - ½ teaspoon cayenne pepper
17 - ¼ 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)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak breadcrumbs in ¼ cup milk for 5 minutes. Add ground beef, ground pork, onion, garlic, egg, parsley, salt, and black pepper. Gently mix until just combined, being careful not to overwork the meat.
03 - Scoop approximately 2 tablespoons of the meat mixture, flatten it in your palm, and place a mozzarella cube in the center. Carefully shape the meat around the cheese, sealing it completely. Repeat with the remaining mixture to form all meatballs.
04 - Arrange the stuffed meatballs on the prepared baking sheet. Bake for 20 to 22 minutes until fully cooked through and golden brown on the outside.
05 - While the meatballs bake, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk in 1 cup milk, ensuring no lumps form. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens to a creamy consistency.
07 - Reduce heat to low. Stir in grated cheddar, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir continuously until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
08 - Transfer hot meatballs to a serving platter and drizzle generously with spicy cheese sauce. Garnish with additional chopped parsley if desired. Serve alongside crusty bread, pasta, or rice.
# Expert Hints:
01 -
- The surprise of cutting into a meatball and finding a pocket of melted mozzarella never gets old, no matter how many times you make these.
- The spicy cheese sauce is the kind of thing you will want to put on everything from fries to scrambled eggs by Tuesday.
02 -
- Seal the cheese cubes completely inside the meat mixture, because even a tiny gap will let mozzarella escape and pool on the baking sheet instead of staying inside where it belongs.
- Do not rush the roux step in the sauce, since undercooking the flour leaves a raw, pasty taste that no amount of cheese can hide.
03 -
- Wet your hands slightly before shaping each meatball and the mixture will not stick to your palms, making the process much faster and cleaner.
- Let the sauce rest off the heat for two minutes before serving, because it thickens into the perfect dipping consistency as it cools slightly.