Cheese Stuffed Meatballs are juicy Italian‑style meatballs wrapped around molten pockets of cheese and simmered in marinara. They work as a hearty main over pasta, in subs, or as a party appetizer everyone wants to pull apart for that stretchy cheese.
Using a mix of lean ground beef and mild Italian sausage gives the meatballs rich flavor and tenderness, while breadcrumbs, egg, and a splash of dairy keep them moist. Small cubes of mozzarella or provolone are sealed inside each meatball so they stay gooey at the center after baking or simmering in sauce.
Ingredients
Meatballs
- 1 pound lean ground beef (about 93% lean)
- 1/2 pound ground mild Italian sausage
- 1 large egg
- 1/3 cup breadcrumbs (plain or Italian)
- 1/3 cup grated Parmesan cheese, plus extra for garnish
- 1/3 cup finely diced yellow onion
- 2 tablespoons half‑and‑half or milk
- 2 teaspoons grated or minced garlic
- 1 1/2 teaspoons Italian seasoning
- 3/4 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
Cheese & sauce
- 4–6 ounces low‑moisture mozzarella or provolone, cut into 1/2‑inch cubes (about 18–24 pieces)
- 3–4 cups marinara sauce, homemade or jarred
- Chopped fresh parsley, for garnish (optional)
Step‑by‑Step Instructions
1. Mix the meatball base
- Heat oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment and lightly oil it.
- In a large bowl, combine ground beef, Italian sausage, egg, breadcrumbs, Parmesan, onion, half‑and‑half, garlic, Italian seasoning, salt, and pepper.
- Mix gently with your hands just until everything is evenly combined; overmixing can make the meatballs dense.
2. Form and stuff the meatballs
- Divide the mixture into 18–24 equal portions, depending on the size you like.
- Flatten one portion in your palm, place a cheese cube in the center, and wrap the meat around it, pinching to seal completely so cheese doesn’t leak.
- Roll into a smooth ball and place on the prepared baking sheet. Repeat with remaining meat and cheese.
3. Bake and finish in sauce
- Bake meatballs for about 15–20 minutes, turning once halfway through, until browned and mostly cooked through.
- While they bake, warm marinara sauce in a large skillet or baking dish.
- Transfer baked meatballs into the hot sauce, spooning some over the tops, and simmer on the stovetop 5–10 minutes or bake another 5–10 minutes until fully cooked (internal temperature about 165°F / 74°C) and the cheese centers are melted.
Serve the Cheese Stuffed Meatballs with extra Parmesan and parsley over pasta, on toasted rolls, or straight from the skillet with crusty bread.
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