Quick Benefits
Cheese Stuffed Meatballs are a savory, satisfying meal that brings the comfort of Italian cuisine straight to your kitchen. With gooey mozzarella at the center and flavorful herbs in every bite, these meatballs are a family-friendly favorite. They’re ideal for weeknight dinners, entertaining guests, or prepping ahead for busy days. Bonus: they freeze well and pair beautifully with pasta or crusty bread.
Essential Ingredients
- 1 lb lean ground beef (93%-7% fat)
- 1/2 lb ground mild Italian sausage
- 1 large egg
- 1/3 cup breadcrumbs
- 1/3 cup grated Parmesan cheese (plus extra for garnish)
- 1/3 cup yellow onion, very finely diced
- 2 tbsp half & half
- 2 tsp grated garlic
- 1 1/2 tsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 15 cubes mozzarella cheese (from an 8 oz block, 3/4-inch cubes)
- 24 oz jar tomato & basil marinara sauce
- 1 tbsp fresh chopped parsley (optional, for garnish)
Preparation Steps
- Preheat oven to 400°F (204°C) and line a baking sheet with foil. Spray lightly with cooking spray.
- Mix beef, sausage, egg, breadcrumbs, Parmesan, onion, half & half, garlic, Italian seasoning, salt, and pepper in a large bowl until just combined.
- Form meatballs using a 2-inch cookie scoop. Flatten each slightly, add a cube of mozzarella in the center, and shape the meat around the cheese to form a ball.
- Place the meatballs on the baking sheet and bake for 20–25 minutes, until golden brown and cooked through.
- Heat marinara sauce in a skillet over medium-low while the meatballs bake.
- Serve meatballs over sauce and garnish with extra Parmesan and parsley.
Health Benefits
- Protein-Rich: With both beef and sausage, each serving delivers a generous protein punch to support muscle repair and satiety.
- Calcium: The mozzarella and Parmesan provide bone-strengthening calcium.
- Iron & B Vitamins: Red meat supplies iron and essential B vitamins, vital for energy and red blood cell production.
- Tomato Sauce: Offers lycopene, an antioxidant known for heart health benefits.
Serving Suggestions
- Classic Pasta Night: Serve over spaghetti or rigatoni for a traditional Italian-style dinner.
- Meatball Subs: Load into toasted sub rolls with extra marinara and melted provolone.
- Party Appetizer: Serve with toothpicks and marinara for dipping—great for game day or gatherings.
- Zoodle Pairing: For a low-carb option, serve with zucchini noodles or spaghetti squash.
Creative Variations
- Spicy Kick: Add crushed red pepper flakes to the meat mixture or use spicy Italian sausage.
- Herb Boost: Add fresh chopped basil or oregano for an extra burst of flavor.
- Cheese Twist: Try different fillings like provolone, fontina, or even blue cheese for a unique spin.
- Veggie-Packed: Mix in finely chopped spinach or mushrooms to sneak in more veggies.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze uncooked or cooked meatballs (without sauce) for up to 2 months. Reheat from frozen or thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet with marinara over low heat until heated through.
Pro Tips
- Don’t overmix the meat mixture—this can make the meatballs tough.
- Use a cookie scoop to ensure even-sized meatballs for uniform cooking.
- Seal well: Make sure the cheese is fully encased to prevent it from leaking during baking.
- Rest time: Let meatballs rest for 5 minutes after baking to help the cheese set slightly and prevent burns.
Frequently Asked Questions
Q: Can I use ground turkey instead of beef?
A: Absolutely! Just be sure to include sausage or a bit of olive oil to keep the meat moist.
Q: What’s the best cheese for stuffing?
A: Mozzarella is traditional, but any melty cheese like fontina, provolone, or gouda works well.
Q: Can I make these ahead?
A: Yes! Assemble and freeze them raw or cooked, then bake or reheat as needed.
Q: Can I cook them in marinara sauce instead of baking?
A: You can! Brown them first in a skillet, then simmer in sauce for 25–30 minutes until fully cooked.
Leave a Comment