Cheese Stuffed Meatballs with Spicy Sauce (Printable)
Gooey mozzarella-stuffed meatballs baked golden and draped in a creamy, spicy cheddar sauce for a hearty, comforting meal.
# What You Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup breadcrumbs
06 - 1/4 cup whole milk
07 - 1 large egg
08 - 1/4 cup fresh parsley, chopped
09 - 3/4 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 teaspoon cayenne pepper
17 - 1/4 teaspoon smoked paprika
18 - 1 tablespoon pickled jalapeños, finely chopped (optional)
19 - Salt and black pepper, to taste
→ To Serve
20 - Fresh parsley, chopped (optional)
21 - Crusty bread, pasta, or rice (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak the breadcrumbs in 1/4 cup milk for 5 minutes. Add the ground beef, ground pork, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Gently mix until just combined, being careful not to overwork the meat.
03 - Scoop roughly 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center and wrap the meat around it, rolling to seal completely. Repeat with the remaining mixture and arrange on the prepared baking sheet.
04 - Bake for 20 to 22 minutes, or until the meatballs are fully cooked through and golden brown on the outside.
05 - While the meatballs bake, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes to form a smooth roux.
06 - Gradually whisk in 1 cup milk, ensuring no lumps remain. Continue cooking and stirring until the mixture thickens, about 2 to 3 minutes.
07 - Reduce heat to low. Stir in the grated cheddar, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
08 - Transfer the hot meatballs to a serving platter and drizzle generously with the spicy cheese sauce. Garnish with additional chopped parsley if desired. Serve alongside crusty bread, pasta, or rice.
# Expert Tips:
01 -
- The surprise of cutting into a meatball and hitting a pocket of stretchy mozzarella never gets old, no matter how many times you serve it.
- The spicy cheese sauce comes together while the meatballs bake, so everything finishes at almost the same time without any frantic juggling.
02 -
- Do not overmix the meat or the meatballs will turn out tough and compact instead of tender and juicy.
- Make sure the cheese cube is fully enclosed in meat before baking because any exposed edge will leak out and burn onto the pan.
03 -
- Wet your hands with cold water before shaping each meatball to prevent the meat from sticking to your palms and tearing.
- Taste the cheese sauce before adding salt because cheddar and jalapeños both contribute saltiness that can sneak up on you.