Tender Cheese-Stuffed Meatballs

Cheese-stuffed baked meatballs have become a go-to comfort food for my family. Juicy, flavorful beef envelops a molten mozzarella center and everything bakes in a blanket of marinara and more cheese. Whether served with pasta, spooned over creamy polenta, or enjoyed straight from the pan, these are a guaranteed crowd-pleaser and easy enough for a weeknight dinner or party appetizer.

I first made these when I wanted to recreate a favorite Italian restaurant memory at home and suddenly every bite was better than the last—now even picky eaters request them.

Ingredients

• Ground beef: 80 percent lean ensures juicy and flavorful meatballs Look for meat that is a bright red color and avoid any with gray edges
• Eggs: hold everything together and keep the meatballs tender Use large eggs for best results
• Breadcrumbs: add body and create the perfect classic texture Choose fine or panko style for a lighter bite
• Dried oregano: brings a savory Italian herb depth Make sure your dried herbs are fresh for the most impact
• Garlic powder and onion powder: provide rich umami base flavor Fresh jars make a big difference here
• Kosher salt and black pepper: perfectly season the beef Always taste the sauce before serving to adjust for salt
• Fresh mozzarella for stuffing: Choose the freshest block or ball you can find for the most gooey and stretchy core
• Shredded mozzarella: melts on top and blankets everything with extra cheesiness
• Parmesan: adds sharpness and balance to each bite Try a wedge and grate it yourself for the best flavor
• Marinara sauce: creates the classic Italian environment A quality store-bought jar or homemade works great
• Neutral oil: for searing Grapeseed or avocado oil both have high smoke points and a clean flavor
• Fresh basil: brightens up the finished dish A must for fresh garnish at serving

Step-by-Step Instructions

Make the Meatball Mixture:

Gently whisk together eggs then combine with ground beef breadcrumbs oregano garlic powder onion powder salt and pepper in a large bowl Mix with your hands just until cohesive Avoid overmixing which can make the meatballs dense

Form the Meatballs:

Divide the mixture into even portions using a large cookie scoop or your hands Flatten each into a disc then place two or three mozzarella cubes in the center Wrap the beef mixture around the cheese and pinch the seams to seal Roll until smooth and uniform for even cooking

Pan Sear for Flavor:

Preheat a skillet with deep sides over medium high heat Add neutral oil Heat until just shimmering then set the stuffed meatballs into the pan Sear each meatball for four to five minutes until deep golden on one side Flip gently with tongs and be careful as the oil may splatter

Add Sauce and Cheeses:

Carefully pour the marinara sauce over the meatballs in the skillet letting the sauce bubble up Pour slowly to minimize splashing Sprinkle shredded mozzarella and grated parmesan evenly across the top letting the cheeses cover as much of the meatballs as possible

Bake Until Perfect:

Transfer the pan to a 350 degree oven Bake for twenty to twenty five minutes until the cheese is bubbling and the centers are melted and hot Check that the cheese inside is fully melted by piercing a meatball with a fork

Serve and Garnish:

Top with fresh basil leaves and extra grated parmesan for a burst of color and flavor These are amazing straight from the pan

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My favorite part is how the mozzarella gets so gooey inside each meatball When the family gathers at the table everyone loves the cheesy surprise and there’s always a laugh over the perfect cheese pull moment

Storage Tips

Refrigerate leftovers tightly covered for up to four days These meatballs reheat beautifully covered in the oven or microwave For longer storage freeze after baking and let cool fully Place in a freezer safe dish with sauce and cover tightly Thaw in the refrigerator before reheating gently

Ingredient Substitutions

Try ground turkey or chicken in place of beef for a lighter option If you only have sliced mozzarella stack and cube it for stuffing Add a handful of chopped spinach to the meat mix if you want to sneak in gentle greens Gluten free breadcrumbs also work

Serving Suggestions

Serve these over spaghetti or rigatoni for a timeless Italian dinner For a cozier route spoon over creamy polenta Toast baguette slices and build cheesy meatball sandwiches for a casual gathering Add a crisp salad and you have a complete meal

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Cultural and Historical Context

Cheese stuffed meatballs are inspired by Italian American cuisine which often layers flavors and textures for maximum comfort Mozzarella in the center is an American twist on classic polpette and makes them extra fun for families and gatherings

Recipe FAQs

→ How can I prevent the cheese from leaking out of the meatballs?

Be sure to fully enclose mozzarella cubes within the beef mixture, sealing the edges all around. Press the meat around the cheese tightly to avoid gaps.

→ Can I prepare these meatballs in advance?

Yes, form the meatballs ahead of time, then refrigerate or freeze. Thaw before baking, and continue as directed for a fresh, melty center.

→ What is the best way to serve cheese-stuffed meatballs?

They pair wonderfully with creamy polenta, classic spaghetti, or even as hearty party appetizers. Don’t forget a sprinkle of basil and Parmesan before serving.

→ Which ground beef ratio works best?

An 80/20 mix of ground beef is ideal for juiciness and structure, ensuring the meatballs stay moist yet firm during cooking.

→ Can I use other cheeses for stuffing?

Absolutely—provolone, fontina, or cheddar can be used for unique flavors, though mozzarella melts most smoothly for that classic stretchy bite.

→ How do I reheat the meatballs to keep them tender?

Cover meatballs with foil and warm gently in a 350°F oven until heated through, preventing them from drying out.