There’s something incredibly satisfying about biting into a meatball and discovering a gooey, cheesy surprise inside.

Cheesy stuffed meatballs have a way of turning a simple dinner into a delightful experience.

Whether you’re serving them with pasta, in a sub, or on their own, these little flavor bombs bring comfort food to a whole new level.

I love how versatile they are too. You can play around with different cheeses and seasonings to make them your own.

Plus, they’re perfect for gatherings or cozy nights in. Once you try these cheesy meatballs, you’ll want to make them again and again!

Let’s dive into this delicious recipe and get cooking.

Table of Contents

Ingredient List

To make my cheesy stuffed meatballs, I gather the following ingredients:

Ground Beef: 1 pound (I prefer an 80/20 blend for tenderness and flavor)
Breadcrumbs: ½ cup (I use plain or seasoned for extra flavor)
Parmesan Cheese: ½ cup grated (freshly grated adds a wonderful taste)
Mozzarella Cheese: 1 cup cubed (this creates that gooey, cheesy center)
Egg: 1 large (this helps bind the mixture)
Garlic: 2 cloves minced (the more the merrier for flavor)
Italian Seasoning: 1 tablespoon (a mix of dried herbs works perfectly)
Salt: 1 teaspoon (adjust to taste)
Black Pepper: ½ teaspoon (freshly ground if possible)
Olive Oil: 2 tablespoons (for frying the meatballs)
Marinara Sauce: 2 cups (for simmering and serving)

Step-by-Step Instructions

Preheat the Oven
Preheat my oven to 400°F (200°C). This ensures the meatballs cook evenly and develop a nice crust.
Prepare the Meatball Mixture
In a large bowl, I combine 1 pound of 80/20 ground beef, 1 cup of breadcrumbs, 1/2 cup of freshly grated Parmesan cheese, 1 beaten egg, 2 minced garlic cloves, 1 teaspoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. I mix everything with my hands until the ingredients are well combined but be careful not to overmix.
Stuff the Meatballs
I take a small portion of the meat mixture, about 2 tablespoons, and flatten it in my palm. I place a small cube of mozzarella cheese (about 1/2 ounce) in the center and fold the meat around it. I roll it into a ball to completely encase the cheese. I repeat this process until the mixture is gone.
Sear the Meatballs
In a large skillet, I heat 2 tablespoons of olive oil over medium heat. Once it’s hot, I carefully add the meatballs, searing them for about 2-3 minutes on each side until they are browned. This step adds a fantastic flavor and texture.
Bake the Meatballs
After the meatballs are seared, I transfer them to a baking dish. I pour 1 cup of marinara sauce over the meatballs, ensuring they are nicely covered. I then place the dish in the preheated oven and bake for 15-20 minutes until the meatballs reach an internal temperature of 160°F (71°C).
Serve and Enjoy
Once cooked through, I remove the dish from the oven and allow the meatballs to rest for a few minutes. I serve them hot, garnished with extra parsley or basil for a fresh touch. The melty cheese oozes out with every bite, creating a deliciously satisfying experience.

Recipe Notes & Variations

When making my cheesy stuffed meatballs, I find that tweaking a few elements can really personalize the dish. Here are some notes and variations I often consider:

Cheese Choices

Cheddar: For a sharper taste, substitute mozzarella with aged cheddar.
Gorgonzola or Blue Cheese: For a bold flavor, try crumbling some gorgonzola or blue cheese into the center.
Cream Cheese: For a creamy texture, mix some cream cheese with herbs before stuffing.

Meat Options

Ground Turkey or Chicken: For a lighter version, I sometimes use ground turkey or chicken instead of beef. Just make sure to add extra seasoning since these meats can be milder.
Pork Blend: Mixing in ground pork or getting a blend of beef and pork adds juiciness and flavor.

Seasoning Variations

Spicy Kick: If I’m in the mood for a little heat, I add red pepper flakes or cayenne pepper to the meat mixture.
Herbal Twist: Fresh herbs like basil or parsley can be finely chopped and added to the meat mixture for an aromatic touch.

Cooking Methods

Air Fryer: For a quicker cooking method, I use an air fryer at 375°F (190°C) for about 15-20 minutes, making them crispy on the outside while keeping them tender inside.
Slow Cooker: For a hands-off approach, I sometimes brown the meatballs and then transfer them to a slow cooker with marinara sauce on low for 4 hours.

Pasta Dish: I love serving these meatballs over spaghetti or penne with marinara sauce.
Sub Sandwich: They can also be added to a hoagie roll with melted cheese for a meatball sub.
Appetizer Style: For parties, I turn them into bite-sized appetizers by making mini meatballs and serving them with toothpicks alongside marinara sauce for dipping.

Serving Suggestions

When it comes to serving my cheesy stuffed meatballs, the options are exciting and varied! Here are some of my favorite ways to enjoy these flavorful bites.

Classic Spaghetti and Meatballs

This timeless pairing never disappoints. I simply pile the cheesy meatballs on a plate of spaghetti, generously spoon marinara sauce over the top, and finish with a sprinkle of freshly grated Parmesan and fresh basil. The combination of flavors is utterly comforting.

Meatball Sub Sandwich

For a hearty lunch or dinner, I love making meatball sub sandwiches. I place a few saucy meatballs into a soft hoagie roll, drizzle with additional marinara, and top with melted provolone or mozzarella cheese. Toast it in the oven for a gooey and satisfying meal.

Appetizer Platter

These stuffed meatballs make fantastic bite-sized appetizers for gatherings. I serve them on skewers or toothpicks for easy handling. A side of marinara sauce for dipping adds a delicious touch, allowing guests to enjoy them with minimal fuss.

Taco-Style Meatballs

I love switching things up by serving my meatballs in taco form. I shred some lettuce, dice tomatoes, and offer taco shells alongside the meatballs. A drizzle of ranch or jalapeño sauce gives them an exciting twist that everyone enjoys.

Salad Topping

For a lighter option, I slice the meatballs and toss them on top of a fresh green salad. I add cherry tomatoes, cucumber slices, and a sprinkle of feta cheese along with my favorite dressing for a delightful meal that’s both filling and fresh.

Stuffed Peppers

I often use leftovers to make stuffed pepper meals. I mix leftover meatballs with cooked rice, chopped bell peppers, and marinara sauce. Each pepper is filled with the mixture and baked until everything is heated through. It’s a colorful and nutritious way to utilize extra meatballs.

Cheese Board Addition

Another fun way I like to serve these meatballs is as part of a cheese board. I arrange them alongside an array of cheeses, crackers, and fruits. They add an unexpected kick and are sure to impress my guests.

Nutrition Information

I love knowing the nutritional value of my meals, especially when they’re as delicious as cheesy stuffed meatballs.

Here’s a breakdown of the nutrition information per serving, which typically consists of four meatballs:

Nutrient	Amount per Serving
Calories	320
Total Fat	20g
Saturated Fat	8g
Cholesterol	70mg
Sodium	520mg
Total Carbohydrates	8g
Dietary Fiber	1g
Sugars	2g
Protein	25g

These meatballs provide a hearty dose of protein, making them an excellent choice for muscle maintenance or recovery.

The combination of ground beef and cheese ensures that you’re also getting good fats, although I recommend enjoying them in moderation for balance.

Feel free to adjust the ingredient quantities or substitute with leaner meats or low-fat cheese options to tailor the dish to your dietary needs.

Pairing the meatballs with a fresh salad or whole grain pasta can also enhance the nutritional profile of your meal.

Conclusion

I can’t wait for you to try these cheesy stuffed meatballs. They’re not just a meal; they’re an experience that brings comfort and joy to any table.

Whether you’re hosting a gathering or enjoying a cozy night in, these meatballs are sure to impress.

With so many variations and serving ideas, you can make them your own. So grab those ingredients and get cooking.

Once you take that first bite of melty cheese and flavorful meat, you’ll understand why I keep coming back to this recipe. Happy cooking!