Cheese Stuffed Meatballs: The Ultimate Comfort Food

There’s something magical about biting into a perfectly baked meatball and discovering a molten pocket of mozzarella cheese hidden inside. These Cheese Stuffed Meatballs combine tender, flavorful meat with a gooey cheese center that creates an irresistible contrast of textures. Whether you’re serving them as an appetizer at your next gathering or making them the star of a comforting weeknight dinner, this recipe delivers restaurant-quality results right from your home kitchen.

What makes these meatballs stand out is the thoughtful combination of lean ground beef and Italian sausage, creating a perfect balance of flavor without excess grease. The Italian sausage adds a subtle spice and herbal complexity that complements the creamy mozzarella center beautifully. Baked rather than fried, these meatballs develop a lovely golden-brown exterior while keeping the interior juicy and tender.

Why You’ll Love This Recipe

These cheese-stuffed meatballs are incredibly versatile. Serve them over spaghetti for a classic Italian-American dinner, tuck them into sub rolls for hearty sandwiches, or arrange them on a platter with toothpicks for an elegant party appetizer. The make-ahead friendly nature means you can prepare them in advance and simply reheat when needed, making meal planning a breeze.

The technique might seem intimidating at first, but it’s surprisingly straightforward. Once you master the simple folding method, you’ll be able to seal the cheese inside perfectly every time. The key is using a lean beef blend that won’t release too much fat during cooking, which helps keep the cheese sealed inside where it belongs.

Ingredient Breakdown

The beauty of this recipe lies in its accessible ingredients. You’ll need 1 pound of lean ground beef (look for 93/7 fat ratio) combined with half a pound of mild Italian sausage. The sausage brings built-in seasoning that enhances every bite. One large egg acts as the binder, holding everything together, while a third cup of breadcrumbs provides structure without making the meatballs dense.

Parmesan cheese gets worked into the meat mixture for an extra layer of savory depth, and you’ll want to reserve a tablespoon or two for garnishing the finished dish. Finely diced yellow onion adds moisture and sweetness, while two tablespoons of half and half create a tender texture in the lean meat. Grated garlic, Italian seasoning, salt, and pepper round out the flavoring.

The star of the show is an 8-ounce block of mozzarella, which you’ll cut into fifteen three-quarter-inch cubes. Fresh mozzarella works beautifully here, though regular mozzarella is perfectly fine. A 24-ounce jar of quality marinara sauce brings everything together, and fresh parsley adds a bright finishing touch.

Step-by-Step Instructions

Start by preheating your oven to 400°F, which provides the ideal temperature for cooking the meatballs through while developing that appetizing golden-brown exterior. Line a large rimmed baking sheet with aluminum foil and give it a light coating of olive oil spray to prevent sticking and make cleanup effortless.

Mixing the Meat

In a large mixing bowl, combine the ground beef, Italian sausage, egg, breadcrumbs, parmesan cheese, finely minced onion, half and half, grated garlic, Italian seasoning, salt, and black pepper. Here’s where technique matters: mix just until the ingredients are evenly distributed. You can use clean hands or a wooden spoon, but avoid overworking the mixture. Overmixing develops too much gluten in the meat, resulting in tough, dense meatballs instead of tender ones.

Forming and Stuffing

Use a 2-inch cookie scoop to portion out fifteen equal-sized meatballs onto a plate. This ensures even cooking and consistent portions. Now comes the fun part: take one portion in your palm and gently flatten it into a disc about three and a half inches wide. The disc should be thin enough to wrap around the cheese but thick enough that it won’t tear.

Place one mozzarella cube in the center of the flattened meat. Carefully bring the edges up and around the cheese, pinching and sealing as you go. Gently roll the sealed meat into a smooth ball shape, making sure no cheese peeks through. Any exposed cheese will melt out during baking, so take your time with this step. Place each finished meatball on your prepared baking sheet, spacing them about an inch apart.

Baking to Perfection

Slide the baking sheet into your preheated oven and bake for 20 to 25 minutes. You’re looking for a nicely browned exterior and fully cooked interior with no pink remaining. At the 20-minute mark, you can cut into one meatball to check for doneness. The internal temperature should reach 160°F.

Once done, remove the meatballs from the oven and let them rest on the baking sheet for five minutes. This resting period allows the juices to redistribute and the cheese to set slightly, reducing the chance of it all spilling out when you bite in.

Sauce and Serving

While the meatballs rest, warm your marinara sauce in a medium skillet over medium-low heat. When ready to serve, spoon half to three-quarters cup of sauce onto your serving platter, creating a flavorful base. Arrange the meatballs on top, then drizzle another three-quarters to one cup of warm sauce over them. You’ll have extra sauce on the side for those who want more.

Finish with a generous sprinkle of grated parmesan and a scattering of fresh chopped parsley for color and freshness. The parsley isn’t just decorative—it adds a bright, herbaceous note that cuts through the richness beautifully.

Pro Tips for Success

Using lean ground beef is crucial for this recipe. Fattier beef releases excess liquid during cooking, which can cause the cheese to leak out. The 93/7 ratio provides enough fat for flavor and moisture without being greasy.

If you prefer all-beef meatballs, you can replace the Italian sausage with another pound of ground beef, but you’ll want to increase the Italian seasoning to maintain that herby flavor profile. Alternatively, use Italian-seasoned breadcrumbs and skip the additional Italian seasoning altogether.

The half and half serves an important purpose beyond flavor. It adds moisture to the lean meat without introducing excess fat. You can substitute whole milk or heavy cream based on what you have available. Each will work slightly differently—milk creates a lighter texture, while heavy cream makes them richer.

Storage and Make-Ahead Options

These meatballs are excellent for meal prep. Once completely cooled, transfer them to an airtight container and refrigerate for up to three days. They reheat beautifully in a saucepan with marinara sauce over medium-low heat, making weeknight dinners incredibly easy.

For longer storage, freeze the cooked and cooled meatballs in a freezer-safe container for up to two months. You can freeze them with or without sauce, depending on how you plan to use them. When ready to eat, thaw in the refrigerator overnight and reheat gently on the stovetop.

Serving Suggestions

These versatile meatballs shine in numerous presentations. Serve them over your favorite pasta with extra marinara and parmesan for a classic Italian dinner. Pile them into toasted hoagie rolls with provolone for incredible meatball subs. Thread them onto skewers with cherry tomatoes and fresh basil for an elegant appetizer spread.

For a low-carb option, serve them alongside zucchini noodles or over a bed of sautéed spinach. They’re also fantastic on their own as a protein-rich snack or light meal. The combination of tender meat, gooey cheese, and tangy marinara satisfies every time.

Nutritional Information

Each meatball contains approximately 136 calories, making them a reasonably moderate option that doesn’t derail healthy eating goals. With 11 grams of protein per serving, they’re satisfying and nutritious. The recipe yields 15 meatballs, perfect for feeding a crowd or providing leftovers for the week ahead.

The balance of carbohydrates, protein, and fat creates a well-rounded nutritional profile, while the fiber from the breadcrumbs and marinara aids digestion. These meatballs prove that comfort food can be both delicious and relatively wholesome.