Surprise! At the center of each of these tasty cheese stuffed meatballs hides a cheesy, gooey center. They are so much fun to make and even more fun to eat. Plus, they're ready in just 45 minutes!
I have quite a few meatball recipes on this website (these pork meatballs are amazing, and so are these Asian meatballs). They are easy and versatile, and everyone loves them. These cheese stuffed meatballs are extra delicious. There's something about biting into a hot, well-seasoned meatball and finding the melty, cheesy center... it's really, really good. And my kids absolutely adore the cheesy surprise!
Ingredients
You'll only need a few simple ingredients to make these meatballs. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Ground beef: I like to use lean ground beef, 85/15.
- Cheddar cheese: I use sharp cheddar or even extra sharp for a nice flavor boost.
- To season: Kosher salt, black pepper, garlic powder, and smoked paprika.
- Olive oil spray: used for lightly coating the meatballs before baking them.
Variations
One way to vary this recipe is to use different cheeses. Good candidates include mozzarella and gouda (the smoked varieties of both are especially good).
Sometimes, instead of using garlic powder and smoked paprika, I use four teaspoons of Italian seasoning. It's really good!
Instructions
My kids love making this recipe with me. They are in charge of placing the cheese inside the meat and sealing it as best as they can. Yes, sometimes the cheese oozes out. But they have so much fun "helping," I think it's worth it! 🙂
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these meatballs:
Divide the ground beef into eight equal portions. Flatten each portion and place a cheese square in the center.
Wrap the beef around the cheese and shape it into a ball. At this point, you want to ensure that the cheese is completely enclosed in the meat.
Dip the meatballs in spices, spray them with oil, and bake.
Allow the meatballs to rest for 5 minutes before serving.
Expert Tips
- The main challenge when making this recipe is that sometimes the cheese oozes from a meatball (or two) into the pan. If you seal the meatballs well, this usually doesn't happen. And if it happens, it's only with one or two meatballs. But please know that it can happen, and then you're left with delicious baked meatballs, but they are not filled with cheese.
- I like to divide the meat, stuff it with cheese, and then roll in spices, because it's easier. But if you prefer, you can mix the spices into the ground beef and then divide it into 8 portions.
- I usually use block cheddar, cut off 2 ounces, and cube them. But if you only have sliced cheddar, that works, too, as shown in the video.
Recipe FAQs
Classic Italian recipes use mozzarella and cook the meatballs in tomato sauce. They are very good! But I like to stuff the meatballs with cheddar cheese and bake them in the oven.
Yes, but beef tastes better. If you opt for chicken, it's best to use ground thighs. Ground chicken breast is too lean.
I don't recommend that. I tried it and thought it was too dry.
Serving Suggestions
These meatballs are very rich, so I usually serve them with something light, either a salad (asparagus salad, cucumber tomato salad, arugula salad) or a steamed vegetable such as steamed broccoli, steamed asparagus, or steamed spinach.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. Or enjoy them cold!
You can also freeze them for up to 3 months. Arrange them in a single layer in a freezer bag and seal well. You can thaw them in the fridge and then reheat them in the microwave.
More Meatball Recipes
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Recipe Card
Cheese Stuffed Meatballs
Video
Ingredients
- 1 pound lean ground beef - (85/15)
- 2 ounces sharp cheddar - cubed into 8 cubes
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- Olive oil spray
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper. You can also use a rimmed, lightly greased Pyrex or ceramic baking dish.
- Divide the ground beef into eight equal portions. Flatten each portion into a circle. Place a cheese cube in the middle of each circle.
- Shape each circle into a meatball, sealing well.
- In a shallow bowl, mix together the salt, pepper, garlic powder, and smoked paprika. Roll the meatballs in the mixture.
- Place the meatballs on the prepared baking sheet. Lightly spray them with olive oil. Bake until cooked through, about 20 minutes.
- Allow the meatballs to rest for 5 minutes before serving.
Notes
- The main challenge when making this recipe is that sometimes the cheese oozes from a meatball (or two) into the pan. If you seal the meatballs well, this usually doesn't happen. And if it happens, it's only with one or two meatballs. But please know that it can happen, and then you're left with delicious baked meatballs, but they are not filled with cheese.
- I like to divide the meat, stuff it with cheese, and then roll in spices, because it's easier. But if you prefer, you can mix the spices into the ground beef, and then divide it into 8 portions.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. Or enjoy them cold! You can also freeze them for up to 3 months. Arrange them in a single layer in a freezer bag and seal well. You can thaw them in the fridge and then reheat them in the microwave.
Nutrition per Serving
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Andrea says
These were delicious BUT the cheese leaked out of half of them. I'm also thinking that next time I'll mix the spices into the ground beef before making the meatballs.
Vered DeLeeuw says
I'm glad you enjoyed the flavor of these meatballs, Andrea! It's important to seal the meatballs well to prevent the cheese from escaping. Mixing the spices into the ground beef before shaping the metaballs is fine.