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 they are even more fun to eat.
I love making meatballs for dinner. I have quite a few meatball recipes on this blog, as a matter of fact (these pork meatballs are amazing). Meatballs are easy, versatile (you can use different kinds of meats and seasonings), and everyone loves them – kids and adults.
But 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.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty meatball recipe. 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. I tried using extra-lean ground beef and thought it was too dry.
Cheddar cheese: I use sharp cheddar or even extra sharp for a nice flavor boost. 🧀
Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use.
Spices: Garlic powder and smoked paprika. Make sure your spices are fresh – a stale spice can totally ruin a dish. Speaking from experience…
Olive oil spray. I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
How to make cheese-stuffed meatballs
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
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 into a ball. You want to make sure at this point that the cheese is completely enclosed in the meat.
Dip the meatballs in spices, spray them with oil, and bake.
My kids love making this recipe with me. They are in charge of placing the cheese inside the meat, then sealing is as best as they can. yes, sometimes it oozes out. But they have so much fun “helping,” I think it’s well worth it!
Tips for making this recipe a success
The main challenge when making cheese-stuffed meatballs is that sometimes the cheese oozes out of a meatball (or two) into the pan.
If you seal the meatballs well, as shown in the video, 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, 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 then cube them. But if you only have sliced cheddar, that works too – as shown in the video.
How to serve cheese stuffed meatballs?
They are very rich. So I usually serve them with something light, either a salad (this asparagus salad is lovely) or a steamed vegetable such as steamed broccoli.
Can you freeze them?
Yes. You can keep them in the fridge in a sealed container for 3-4 days, or freeze them for up to 3 months. Reheat them gently, in the microwave on 50% power.
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Cheese-Stuffed Meatballs
INGREDIENTS
- 1 lb. lean ground beef (85/15)
- 2 oz sharp cheddar, cubed into 8 cubes
- 1 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- Olive oil spray
INSTRUCTIONS
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- 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 to rest 5 minutes before serving.
WATCH THE VIDEO:
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.