Name: Cheese Stuffed Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef (or a mix of beef and pork); 1/2 cup breadcrumbs; 1/4 cup Parmesan cheese, grated; 1 large egg; 2 cloves garlic, minced; 1 small onion, finely chopped; 1 tsp Italian seasoning; Salt and pepper, to taste; 4 oz mozzarella cheese, cut into 1/2-inch cubes; 2 tbsp olive oil (for cooking); 1 cup marinara sauce (optional, for serving)

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Cheese stuffed meatballs are a mouthwatering twist on a comfort food classic. These juicy meatballs are seasoned to perfection and hide a gooey, cheesy surprise inside that melts beautifully as they cook. Whether I serve them over pasta, in a sub sandwich, or as a standalone appetizer, these stuffed meatballs are always a hit.

Why I Love This Recipe

I love cheese stuffed meatballs because they bring a fun and flavorful upgrade to regular meatballs. The moment I bite into one and the melted cheese oozes out, it’s pure satisfaction. They’re great for both weeknight dinners and entertaining, and I can easily prep them in advance. Plus, they freeze well, making them perfect for batch cooking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (or a mix of beef)
Breadcrumbs
Parmesan cheese, grated
Egg
Garlic, minced
Onion, finely chopped
Italian seasoning
Salt and pepper
Mozzarella cheese, cut into cubes (for stuffing)
Olive oil (for cooking)
Marinara sauce (for serving, optional)

Directions

In a large mixing bowl, I combine the ground meat, breadcrumbs, Parmesan, egg, garlic, onion, Italian seasoning, salt, and pepper. I mix everything together until just combined—overmixing makes them tough.
I take a small amount of meat mixture and flatten it in my palm, then place a cube of mozzarella in the center.
I wrap the meat around the cheese and roll it gently into a ball, making sure the cheese is fully enclosed.
I repeat with the rest of the mixture, then heat olive oil in a skillet over medium heat.
I brown the meatballs on all sides, then add marinara sauce if using, cover, and simmer until the meatballs are fully cooked and the cheese is melted inside—about 15 minutes.
Alternatively, I sometimes bake them in the oven at 400°F (200°C) for about 20 minutes until browned and cooked through.

Servings and Timing

This recipe makes about 16 meatballs, depending on the size. It serves 4 to 6 people. Prep takes about 20 minutes, and cooking time is around 20 minutes, making the total time about 40 minutes.

Variations

Different cheeses: I sometimes use cheddar, provolone, or even pepper jack for a spicier bite.
Meat swaps: Ground turkey or chicken works great as a leaner option.
Spicy version: I add red pepper flakes or hot sauce to the meat mix for some kick.
Gluten-free: I swap regular breadcrumbs for gluten-free ones with no compromise on flavor.
Herb boost: Fresh basil or parsley adds a bright note to the meatballs.

Storage/Reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, I microwave them or warm them on the stovetop in a bit of sauce until heated through. They also freeze beautifully—before or after cooking. When frozen raw, I thaw them in the fridge overnight before cooking. If cooked, I reheat them from frozen in the oven at 350°F (175°C) until hot.

FAQs

How do I keep the cheese from leaking out?

I make sure to fully seal the cheese inside the meatball and avoid cracks. Chilling the stuffed meatballs for 10–15 minutes before cooking also helps keep the cheese in.

Can I bake the meatballs instead of frying?

Yes, I often bake them at 400°F (200°C) for about 20 minutes. It’s an easy and less messy option.

What’s the best cheese for stuffing?

I usually go with mozzarella because it melts beautifully and has a mild flavor, but other meltable cheeses like fontina or gouda also work great.

Can I make these ahead of time?

Definitely. I prep and refrigerate the raw meatballs a day in advance, or I freeze them for longer storage.

Are these good for meal prep?

Absolutely. I portion them into containers with pasta or veggies and reheat them throughout the week for easy lunches or dinners.

Conclusion

Cheese stuffed meatballs take comfort food to the next level with their tender, flavorful meat and gooey cheese center. They’re simple to make, endlessly versatile, and always satisfying. Whether I’m serving them for a cozy dinner or bringing them to a gathering, these meatballs are a guaranteed favorite.

Cheese Stuffed Meatballs