Surprise! At the center of each of these cheese-stuffed meatballs hides a cheesy, gooey center. They are so much fun to make and even more fun to eat.
I make meatballs often for my family, including pork meatballs, lamb meatballs, and Asian meatballs. They are easy and versatile, and everyone loves them. These cheese-stuffed meatballs are extra delicious. My kids love making them 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. 🙂
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Ground beef: I use lean ground beef, 85/15.
- Cheddar cheese: I use sharp cheddar or even extra sharp for a nice flavor boost. Sometimes, I use smoked mozzarella or Gouda for a smoky flavor.
- To season: Kosher salt, black pepper, garlic powder, and smoked paprika.
- Olive oil spray: used for lightly coating the meatballs before baking them.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Divide the ground beef into eight portions. Flatten each portion and place a cheese square in the center. Wrap the beef around the cheese and shape it into a ball, making sure the cheese is completely enclosed.
Dip the meatballs in spices, spray them with oil, and bake.
Allow the meatballs to rest for 5 minutes before serving.
Recipe 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 it 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, but if you only have sliced cheddar, that works, too, as shown in the video below.
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 chicken thighs. Ground chicken breast is too lean.
I don't recommend that. I tried it and thought it was too dry.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave, uncovered in a 350°F oven, or enjoy them cold. You can also freeze the cooled meatballs 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.
Serving Suggestions
These meatballs are very rich, so I usually serve them with something light, either a salad or a steamed vegetable. Here are a few of my favorites:
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, including Morton kosher 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 it 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, but if you only have sliced cheddar, that works, too, as shown in the video above.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave, uncovered in a 350°F oven, or enjoy them cold. You can also freeze the cooled meatballs 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.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
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.