The Ultimate Cheesy Meatballs: Juicy, Tender & Irresistibly Stuffed with Melty Cheese
Craving the ultimate comfort food that truly delivers on flavor and satisfaction? Look no further than these incredible Cheesy Meatballs. Each bite offers a delightful experience: a tender, juicy meatball expertly seasoned and, at its heart, a surprise burst of warm, gooey, melted cheese. Whether you call them cheesy stuffed meatballs, meatballs with cheese, or simply your new go-to dinner, their rich flavor and irresistible texture are guaranteed to make them a family favorite.
These aren’t just any meatballs; they are a culinary masterpiece designed for versatility and pure enjoyment. Imagine sinking your teeth into a perfectly cooked meatball, followed by the luxurious stretch of melted mozzarella – it’s a moment of pure bliss. This recipe for cheesy meatballs is incredibly easy to follow, making it accessible for home cooks of all skill levels. Serve them generously piled over a bed of al dente pasta, nestle them into a crusty sub roll for an epic sandwich, or simply enjoy them on their own with a slice of warm, rustic bread. One cut reveals that luscious, melty cheese center, and you’ll understand why these disappear almost as quickly as they’re served!
What Makes These Cheesy Meatballs So Irresistible?
What truly elevates these Cheesy Meatballs from good to absolutely fantastic? It’s the perfect harmony of textures and flavors. Each meatball is crafted to be exceptionally tender and juicy, a testament to a well-balanced meat mixture and careful cooking. But the real star is the glorious addition of melty cheese in every single bite. The cheese isn’t just a topping; it’s skillfully stuffed inside, creating a delightful surprise that oozes out when you cut into it.
Seasoned to perfection with a blend of herbs and spices, these meatballs offer a savory depth that beautifully complements the creamy, gooey cheese. This recipe strikes the ideal balance between hearty meatiness and rich, cheesy indulgence. Whether you’re serving them as a main course over your favorite pasta, preparing them as impressive cheesy stuffed meatballs for a gathering, or simply craving a comforting snack, this recipe is incredibly versatile and guaranteed to satisfy. The ease of preparation combined with the irresistible cheesy goodness ensures they’ll be a hit for any occasion, leaving everyone wanting more!
Key Ingredients for the Best Cheesy Meatballs
The secret to the magic of these Cheesy Meatballs lies in a careful selection of ingredients that combine to create a symphony of flavor and texture. From the flavorful meat mixture to the robust tomato sauce and, of course, the generous amount of melty mozzarella, every component plays a crucial role. Here’s a closer look at the key ingredients that make these meatballs so exceptionally delicious:
- Ground Beef and Pork: The combination of both ground beef and ground pork is essential. Beef provides a robust, savory flavor, while pork contributes a wonderful tenderness and richness, creating meatballs that are perfectly balanced in taste and texture. Opt for a mix with about 80/20 lean-to-fat ratio for the best results, ensuring moisture without being greasy.
- Fresh Mozzarella: This is truly the star of our cheesy meatballs. Fresh mozzarella, especially when cut into small cubes or pearls, melts beautifully into that irresistible, gooey, cheesy center with every bite. Its mild flavor allows the meat and sauce to shine while adding a luxurious creaminess. Shredded mozzarella can also be used for convenience, but fresh mozzarella often yields a more pronounced melt.
- Parmesan Cheese: Incorporated into the meat mixture, finely grated Parmesan cheese adds a salty, nutty, and umami-rich depth that significantly enhances the overall flavor profile of the meatballs. It provides a savory backbone that perfectly complements the other ingredients.
- Bread and Milk: Soaking white bread in milk (panade) is a classic trick to achieve incredibly tender and moist meatballs. The bread absorbs the milk, creating a soft binder that prevents the meatballs from becoming tough or dense.
- Aromatics and Herbs: Finely chopped onion and minced garlic provide an aromatic foundation for both the meatballs and the sauce. Dried basil, oregano, and fresh parsley infuse the dish with classic Italian-inspired flavors, adding brightness and warmth. Don’t skimp on these for maximum flavor!
- Eggs: Eggs act as a binder, helping all the ingredients in the meatball mixture hold together and maintain their shape during cooking.
- Tomato Sauce: A rich, homemade tomato sauce is crucial for simmering the meatballs to perfection and coating them in vibrant flavor. Our sauce is made with quality tomato puree (or passata), enhanced with sautéed onion, garlic, tomato paste for concentrated flavor, and a generous blend of Italian herbs. A touch of sugar (optional) can balance the acidity of the tomatoes for a smoother, richer sauce.
- Olive Oil: Used for browning the meatballs and sautéing the aromatics for the sauce, good quality olive oil adds depth and helps develop a beautiful crust on the meatballs.
Note: For a complete and precise list of ingredients with detailed measurements, please refer to the recipe card at the bottom of this post.
How To Make Cheesy Meatballs: A Step-by-Step Guide
Creating these delightful cheesy meatballs is a straightforward process that yields impressive results. Follow these simple steps for perfectly tender, flavorful, and cheese-stuffed meatballs every time:
- Prepare Your Oven: Begin by preheating your oven. If you plan to finish the meatballs under the broiler for extra melted cheese, set the oven grill to medium-high. Alternatively, set your main oven to 430°F (220°C). Make sure to position an oven rack in the middle, ready for the final step.
- Soak the Bread (Panade): In a large mixing bowl, combine the bread slices (crusts removed) and milk. Gently press the bread down to ensure it’s fully submerged and can soak up all the milk. This step is crucial for incredibly moist and tender meatballs. Let it sit for a few minutes until the milk is completely absorbed and the bread is soft.
- Create the Meatball Mixture: While the bread is soaking, take this time to finely chop your aromatics (onion, garlic) and fresh herbs (parsley). Add the ground beef, ground pork, prepared onion, garlic, eggs, Parmesan cheese, dried basil, dried oregano, beef bouillon powder (or vegetable stock powder), salt, and pepper to the bowl with the soaked bread. Mix everything thoroughly but gently, using your hands, until just combined. Be careful not to overmix, as this can lead to tough meatballs.
- Stuff and Shape the Meatballs: Take about three tablespoons of the meatball mixture into your palm. Flatten it slightly, then place a small cube or pearl of fresh mozzarella in the center. Carefully mold the meat mixture around the cheese, sealing it completely, and roll it into a firm, even ball. This ensures the cheese stays trapped inside. Set the shaped meatballs aside on a plate and continue until all the meat mixture is used.
- Brown the Meatballs: Heat one tablespoon of olive oil in a large, well-seasoned skillet or a non-stick pan over medium-high heat. Once hot, carefully add the meatballs in batches, ensuring not to overcrowd the pan. Brown them on all sides until they develop a beautiful golden-brown crust. They won’t be cooked through at this stage, but the browning adds a crucial layer of flavor. Transfer the browned meatballs to a warm plate and set aside.
- Build the Sauce Base: Add the remaining tablespoon of olive oil to the same pan (no need to clean it; the fond from the meatballs adds flavor!). Sauté the finely chopped onion over medium heat until it becomes translucent, which usually takes about 2-3 minutes. Then, stir in the minced garlic and cook for just 1 minute more until it becomes wonderfully fragrant, being careful not to burn it.
- Season and Simmer the Sauce: Stir in the tomato puree (or passata), water, tomato paste, dried basil, dried oregano, red chili flakes (if you like a hint of heat), salt, and pepper. Mix all the ingredients together thoroughly with a wooden spoon. Bring the sauce to a gentle simmer, then reduce the heat to low. Taste the sauce and adjust seasonings as needed. If the sauce tastes a bit acidic, stir in 1/4 to 1/2 teaspoon of sugar to balance the flavors.
- Finish Cooking and Serve: Carefully return the browned meatballs and any accumulated juices from the plate back into the simmering tomato sauce. Cover the skillet and let the meatballs cook in the sauce for about 20 minutes, stirring the sauce occasionally and gently turning the meatballs a couple of times to ensure they cook evenly and absorb the rich flavors. Once the meatballs are cooked through, sprinkle the shredded mozzarella cheese generously over them. Transfer the skillet to the preheated oven or under the broiler until the cheese is beautifully melted, bubbly, and slightly golden. Garnish with freshly chopped basil or parsley before serving immediately.
These Cheesy Meatballs are fantastic on their own, but they also pair beautifully with a variety of side dishes. For an extra cheesy, carb-loving match made in heaven, serve them alongside Focaccia Three-Cheese Italian Grilled Cheese. If you’re looking for something fresh and substantial on the side, try Beef Stuffed Eggplants, which offer a hearty yet veggie-forward balance to the plate. For a cozy and inviting starter, a bowl of Warm Chicken and Pumpkin Lentil Stew sets the tone perfectly before diving into those melty, saucy meatballs.
Frequently Asked Questions (Cheesy Meatballs FAQ)
While you absolutely can make these cheesy meatballs using only ground beef or ground pork, the combination of both is highly recommended. The blend of meats provides the optimal balance of flavor, richness, and tenderness, resulting in a superior meatball. If you choose a single meat, you might find the texture or flavor profile slightly different, but they will still be delicious.
For that quintessential, stretchy, gooey center, fresh mozzarella is the classic and best choice for cheesy stuffed meatballs. Its excellent melting properties and mild flavor allow it to complement the meatball without overpowering it. However, you can certainly experiment with other cheeses like provolone, mild cheddar, or even a blend of cheeses for different flavor notes and melting characteristics. Ensure the cheese is cut into small, manageable cubes or pearls for even distribution and melting.
To ensure that delicious melty cheese stays perfectly encased within your cheesy meatballs, the key is to create a tight seal around it. When shaping, make sure the meat mixture completely surrounds the cheese cube or pearl, leaving no gaps or cracks. Avoid overstuffing the meatballs with too much cheese, as this can make them harder to seal and more prone to leakage during cooking. Gently but firmly roll the meatball to create a smooth, compact exterior. This careful shaping will help keep that irresistible gooey center exactly where it belongs!
Yes, these cheesy meatballs are excellent for meal prep! You can prepare the meatball mixture and shape the meatballs a day in advance, storing them covered in the refrigerator. You can also brown them and then store them in the sauce in the fridge for 2-3 days, reheating gently. For freezing, you have two options: freeze cooked meatballs in sauce (thaw and reheat), or freeze uncooked, shaped meatballs (thaw slightly before browning and simmering). This makes them a convenient option for busy weeknights!
Expert Tips for Flawless Cheesy Meatballs
Achieving perfectly juicy, tender, and cheesy meatballs every time is easy with a few simple tricks:
- Don’t Overmix: When combining the meatball ingredients, mix just until everything is incorporated. Overmixing can lead to tough, dense meatballs, losing that desirable tender texture.
- Use a Scoop for Even Size: To ensure all your meatballs cook evenly, use a cookie scoop or ice cream scoop to portion out the meat mixture. This helps create uniform-sized meatballs.
- Wet Your Hands: If the meat mixture is too sticky, slightly dampen your hands with water before shaping the meatballs. This prevents the mixture from sticking to your hands and makes rolling much easier.
- Achieve a Good Sear: Don’t rush the browning step. A good sear on all sides of the meatballs develops a rich, savory crust that adds immense flavor to the final dish. Brown in batches if necessary to avoid overcrowding the pan.
- Taste the Sauce: Always taste and adjust the seasoning of your tomato sauce before adding the meatballs. This allows you to fine-tune the flavors to your preference, ensuring a perfectly balanced final dish. A touch of sugar can often mellow the acidity of tomatoes.
- Cook in the Sauce: Finishing the meatballs by simmering them in the sauce not only cooks them through but also allows them to absorb all the wonderful flavors of the tomato sauce, making them even more delicious.
Storage and Reheating Your Cheesy Meatballs
These cheesy meatballs are fantastic for meal prepping or enjoying as leftovers. Here’s how to properly store and reheat them:
- Refrigeration: Leftover cheesy meatballs in sauce can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing Cooked Meatballs:
- In Sauce: Once cooled, transfer the meatballs and sauce to a freezer-safe airtight container or heavy-duty freezer bags. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Without Sauce: You can also freeze cooked meatballs without sauce. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This prevents them from sticking together. They can be frozen for up to 3 months.
- Freezing Uncooked Meatballs: Shape the meatballs, arrange them on a parchment-lined baking sheet, and freeze until solid. Transfer them to a freezer-safe bag. When ready to cook, thaw them slightly in the refrigerator before browning and simmering in the sauce as per the recipe.
- Reheating:
- Stovetop: Gently reheat meatballs and sauce in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of water or broth if the sauce is too thick.
- Microwave: For individual portions, microwave on medium power, stirring occasionally, until hot.
- Oven: For larger batches, place meatballs and sauce in an oven-safe dish, cover with foil, and bake at 300°F (150°C) until heated through, about 20-30 minutes.
MEATBALL RECIPE ON VIDEO!
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Cheesy Meatball Recipe
Ingredients
MEATBALLS:
- 3 slices white bread crust removed
- 1/2 cup milk
- 17 oz ground beef or minced beef
- 17 oz ground pork minced pork
- 1 onion finely chopped
- 4 cloves garlic minced
- 2 egg
- 1/2 cup parmesan cheese fresh grated
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 cup fresh parsley finely chopped
- 1 teaspoon beef bouillon powder or vegetable stock powder
- 1 teaspoon salt to taste
- 1 pinch cracked pepper to taste
Tomato Sauce:
- 2 tablespoons olive oil divided
- 1 large onion finely chopped
- 4 cloves garlic minced
- 24 oz tomato puree or passata
- 1/4 cup water
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 2 teaspoon**s dried oregano
- 1 teaspoon red chili flakes optional
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 1/4-1/2 teaspoon sugar optional
- 1 1/2 cups shredded mozzarella cheese
- 1 pinch fresh basil or parsley, chopped to garnish
Instructions
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PREHEAT oven grill on medium high heat, or main oven to 430°F (220°C).
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Combine bread and milk in a large bowl. Press the bread down into the milk to fully submerse and soak into the bread. Set aside.
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While the bread is soaking, get all of your meatball ingredients chopped and ready. Add all of the meatball ingredients in the bowl with the soaked bread and mix well.
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Roll about three tablespoons worth of meat mixture into a ball. Set aside onto a plate and repeat until all meat is used.
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Heat one tablespoon of olive oil in a large well-seasoned skillet or non stick pan over medium high heat. Brown the meatballs on all sides until golden (they won’t be cooked all the way through, but you will finish them off in the sauce). Transfer to a warm plate.
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Heat the remaining tablespoon of olive oil in the pan. Fry the onion until transparent (about 2 minutes), while stirring occasionally. Add in the garlic and sauté for 1 minute until fragrant.
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Stir through the puree (or passata), water, tomato paste, herbs, chili flakes (if using), salt and pepper. Mix together well with a wooden spoon; bring to a simmer. Reduce heat down to low and taste test. Add in the sugar if needed.
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Transfer the meatballs back into the sauce, along with any juices released from the meatballs on the plate.
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Cover and cook for 20 minutes, while stirring the sauce occasionally, until meatballs are cooked through. (Turn the meatballs a couple of times in the sauce while cooking.)
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Top with the mozzarella cheese; transfer to the oven and grill or bake on the middle shelf of your oven, until the cheese has melted and is bubbling.
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Garnish with the freshly chopped parsley and extra dried oregano and/or basil. Serve over pasta, mashed potatoes or rice.
Notes
Use a 14-inch (35-cm) skillet. If you don’t have an oven-proof skillet or pan large enough: transfer sauce and meatballs to a baking dish. Sprinkle with cheese and broil until cheese has melted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.