Cheese-Stuffed Meatballs

Meatballs are always fun, but these cheese-stuffed meatballs are extra delicious and very easy to make.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Resting time 5

Total Time 45

Servings servings

Calories 311kcal

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

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.

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.