These cheese-stuffed meatballs are the perfect twist on a classic comfort food. Spaghetti and meatballs are a classic pairing, and this version with a cheese-stuffed meatball is even more delicious and fun – who doesn’t love cheese? These stuffed meatballs are tender and super flavorful and are even better smothered in an easy homemade marinara sauce. What’s not to love?
These meatballs stuffed with cheese are simple to put together and only take a few minutes more to prepare than a plain meatball. The cheese inside the meatballs melts as they cook into a delightfully gooey, stretchy filling that is perfect to enjoy with a big plate of spaghetti. The meatballs turn out tender and juicy, making the perfect easy and exciting meal.
These stuffed meatballs with cheese are delicious when served on their own as an appetizer, as a sandwich on some garlic bread, or served over a bed of spaghetti. To round out your meal, you can serve the meatballs with some homemade bread or homemade crispy roasted potatoes. They’re also delicious served over zucchini noodles. Need some more dinner ideas? Try my lasagna roll-ups or this delicious meatball and mushroom stew.
Why You’ll Love Cheese-Stuffed Meatballs
- Easy-peasy: This cheese-stuffed meatball recipe is a breeze to make, even for beginner cooks. The instructions are straightforward, and the ingredients are readily available at your local grocery store.
- Crowd Pleaser: Looking to impress a hungry bunch? These cheese-stuffed meatballs are perfect for feeding a crowd. They’re great for parties, family gatherings, or even a casual weeknight dinner when you want something special.
- Enjoy them anytime: These meatballs are incredibly versatile. Whether you enjoy them as a main course, a party appetizer, or even as a sandwich filling, they’ll always be a hit. Prepare to receive compliments and requests for the recipe!
Ingredients for Cheese-Stuffed Meatballs
For the meatballs
- Ground beef: I like to use 80/20 ground beef for meatballs – that means ground beef that is 80% lean meat and 20% fat. If you use ground chicken, turkey, or leaner beef, I recommend adding some olive oil to the meatball mixture to help keep them moist.
- Panko breadcrumbs: Breadcrumbs help keep the meatballs tender as well as provide structure to keep them from falling apart.
- Onion – Onion brings flavor to the meatballs.
- Milk – Soaking the breadcrumbs in milk keeps the meatballs moist and helps them keep their shape as they cook.
- Egg – The egg binds the ingredients together to make tender meatballs that don’t fall apart.
- Cheddar cheese: Cubes of cheddar cheese go inside each meatball, where they will melt and become gooey and delicious as they cook.
- Seasonings: Salt & pepper
For the sauce:
- Cherry tomatoes: Cherry tomatoes add sweetness and fresh flavor to the sauce.
- Canned tomatoes: I made this recipe with diced tomatoes, but you can use a can of whole tomatoes as well.
- Olive oil
- Salt & pepper
For serving
- Spaghetti
- Chopped parsley (basil would work, too!)
Helpful Tools
How to make Cheese-Stuffed Meatballs
Step 1: Prepare the onions.
Heat olive oil in a skillet and cook the onion until it is translucent. Transfer them to a large mixing bowl and allow them to cool to room temperature
Step 2: Make the meatball mixture.
Soak the panko breadcrumbs in the milk, then add the egg and mix well. Add the ground beef and onions, season with salt and pepper, and knead until all ingredients are fully incorporated.
Step 3: Form the meatballs.
Use an ice cream scoop to grab some of the meatball mixture. Place a cube of cheese in the center of the meat and fold the mixture around the cheese, then roll it into a ball. Repeat with the remaining meatball mixture and cheese cubes.
Step 4: Cook the meatballs.
Heat some olive oil in a frying pan, then add the meatballs and brown on all sides. Add both the canned tomatoes and cherry tomatoes and mix to coat the meatballs. Place a lid on the pan and simmer until the meatballs are cooked through.
Step 5: Finish the sauce.
Remove the meatballs and reduce the sauce to a simmer. Simmer until the sauce thickens to your desired level. Season with salt and pepper, then add a drizzle of olive oil.
Step 6: Cook the spaghetti and serve.
In the meantime, bring a large pot of salted water to a boil and cook the spaghetti according to the package directions. Serve the spaghetti topped with meatballs and plenty of sauce, and enjoy!
Substitutions for Cheese-Stuffed Meatballs
Ground beef: If you don’t have ground beef or prefer not to use it, you can substitute it with ground chicken. You could also use ground turkey and make turkey meatballs stuffed with cheese (so yummy!). Or, you can use a store-bought meatloaf or meatball mix, which usually has beef, pork, and veal for an even juicier and more flavorful meatball.
Panko breadcrumbs: If you can’t find panko breadcrumbs, you can use plain Italian-style breadcrumbs. You can also soak a slice of white bread in the milk and mash it up really well before adding it to the meatball mixture.
Cheddar cheese – Can’t decide what cheese to use for meatballs? Try cubed mozzarella, pepper jack, gouda, or smoked cheddar for a different flavor. For best results, buy a block of cheese from the grocery store and cut it into cubes at home.
Spaghetti- You can use any pasta shape you’d like or substitute with gluten-free noodles. You can also serve these meatballs on a sub roll or over a bed of zucchini noodles. Or, serve them over a bed of mashed potatoes – the possibilities are truly endless.
Recipe Variations
- Add a dash of cayenne pepper or a sprinkle of red pepper flakes to the meatball mixture for a spicy kick.
- Add some finely chopped fresh herbs like oregano, basil, and parsley to the meatball mixture for even more flavor.
- Sneak in some finely minced vegetables like bell peppers, carrots, or zucchini into the meatball mixture for an added nutritional boost.
- If you’re short on time, you can simmer the meatballs in a jar of your favorite marinara sauce – they will still be delicious.
Tips for Making Perfect Cheese-Stuffed Meatballs
- For the perfect stuffed meatball, chill the cheese cubes in the freezer for about 15 minutes before stuffing them into the meatballs. This will help prevent the cheese from melting too quickly during cooking.
- When shaping the meatballs, handle the mixture gently and dip your hands in cold water before rolling each meatball. This keeps the meatballs from sticking to your hands.
- The cherry tomatoes add a lot of sweetness to the sauce, so you may need to use more salt than you’re used to using. You can also add a splash of vinegar to help offset the sweetness.
Serving Suggestions
These meatballs with cheese inside make a great appetizer for a party – keep them warm in a CrockPot or chafing dish and serve with decorative toothpicks.
They also make an excellent filling for a sub sandwich or served over top of creamy mashed potatoes.
Storage Directions
At room temperature – These meatballs should not be stored at room temperature.
In the refrigerator – Place the meatballs with cheese inside and sauce into an airtight container. They will stay good in the refrigerator for up to 4 days. Any leftover spaghetti should be stored separately.
In the freezer – Place the meatballs and sauce into an airtight container or freezer bag. The meatballs will stay good in the freezer for up to 2 months.
How to reheat: If you froze the meatballs, let them thaw in the refrigerator before reheating. You can place the meatballs into a pan on the stove and gently reheat them, or microwave them in intervals stirring in between.
FAQs
How do I prevent the cheese from leaking out of the meatballs?
Chilling the cheese cubes before stuffing them into the meatballs helps prevent them from melting too quickly. Take your time and make sure the meatball mixture fully seals the cheese inside to keep it from spilling out.
How do I know the meatballs are cooked through?
Between searing the meatballs and simmering them in the sauce, the meatballs should be fully cooked. If you are worried that they haven’t cooked through all the way, you can continue to cook them for a few minutes or cut into one with a knife to check if it’s cooked through.
Can I use fresh tomatoes instead of canned ones?
If you have only canned tomatoes or only fresh ones, you can still make this recipe. Use whatever tomatoes you have on hand, and this sauce will still turn out to be absolutely delicious.
Other Cheesy Dinner Recipes to Try
The Perfect Cheeseburger
If you enjoyed these meatballs, you’ll LOVE this burger because the patty is stuffed with cheddar cheese! Melty, cheesy goodness in every bite of this burger!
Spaghetti Carbonara Bread Bowls
Creamy carbonara served in bread bowls! The bread absorbs the creamy, cheesy sauce and it is insanely delicious.
Tomato Pizza Buns
Homemade bread buns filled with tomato sauce, mozzarella and basil. Like a bite-sized margherita pizza!
French Onion Soup
Warm, cozy soup topped with a crunchy baguette and a mountain of gruyere cheese. The perfect cold weather dinner!
Cheese Stuffed Meatballs
These cheese-stuffed meatballs are the perfect twist on a classic comfort food. The cheese inside the meatballs melts as they cook into a delightfully gooey, stretchy filling.
Ingredients
- 14 oz ground beef
- ½ onion minced
- 4 tbsp panko bread crumbs
- 2 tbsp milk
- 1 egg
- 1 tsp salt
- pepper
- 2.5 oz cheddar cheese or mozzarella cut into 24 cubes
- 2 tbsp olive oil
- 27 fl. oz about 3 ½ cups canned tomatoes, diced
- 16 cherry tomatoes
- salt & pepper
- drizzle of olive oil
- spaghetti
- parmesan cheese
- fresh parsley roughly chopped
Instructions
- Pour 1 tbsp olive oil into a pan set to medium heat. Add the onion and cook until translucent. Then transfer the onions to a bowl and cool.
- Combine the milk and panko bread crumbs. Add the egg and mix well. Add the ground beef, onions, salt and a pinch of pepper and knead until all ingredients are fully incorporated. Divide the mixture into 24 portions. Place a cube of cheese in the center of each piece and fold the meat around the cheese to seal it in.
- Set a frying pan to medium heat and add 1 tbsp olive oil. Place the meatballs in the pan and brown on all sides. Add the canned tomatoes and cherry tomatoes and mix to coat the meatballs. Place a lid on the pan and cook until the meatballs are fully cooked.
- Remove the meatballs and reduce the sauce to a simmer. Simmer until the sauce thickens to your desired level. Season with salt and pepper, then add a drizzle of olive oil. Note: the cherry tomatoes sweeten the sauce, so don’t be hesitant when seasoning with salt and pepper – I had to add more than I expected.
- In the meantime, bring a large pot of salted water to a boil and cook the spaghetti as long as directed on the package.
- Twirl the spaghetti onto your plates and spoon the meatballs and sauce on top. Grate some parmesan cheese and parsley on top and enjoy!
Video
Nutrition
Serving: 8meatballsCalories: 685kcalCarbohydrates: 30.2gProtein: 50gFat: 42.2gSaturated Fat: 15.4gCholesterol: 210mgSodium: 699mgPotassium: 1331mgFiber: 6.2gSugar: 5.9gCalcium: 371mgIron: 8mg
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Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!
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