Cheddar Stuffed Meatballs (50 Minutes)

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Elevate your meatball game with these savory cheddar stuffed meatballs, a delightful twist on a classic favorite.

Each meatball encases a melty core of sharp cheddar cheese, offering a gooey surprise with every bite.

These meatballs are perfect for appetizers, a hearty main course, or even as a unique addition to your spaghetti dinner.

Get ready to impress your guests or treat yourself to a deliciously cheesy experience!

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 20 meatballs 1x

Ingredients

Units Scale
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup sharp cheddar cheese, cut into small cubes
  • Olive oil, for cooking
  • Marinara sauce, for serving (optional)

Instructions

  1. Prep Ingredients (10 minutes):
    In a small bowl, soak breadcrumbs in milk until absorbed. In a large bowl, combine ground beef and pork, egg, soaked breadcrumbs, onion, garlic, salt, pepper, oregano, and basil.
  2. Form the Meatballs (15 minutes):
    Take a small portion of the meat mixture and flatten it in your hand. Place a cube of cheddar cheese in the center, then enclose the meat around the cheese, rolling it into a ball. Ensure the cheese is completely enclosed with no gaps.
  3. Cook the Meatballs (20 minutes):
    Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Brown them on all sides, then reduce the heat and cover the skillet. Cook until the meatballs are cooked through, about 10-12 minutes.
  4. Serve (5 minutes):
    Serve the meatballs hot with marinara sauce or another favorite sauce if desired, or enjoy them on their own to savor the cheesy center.
  5. Optional Baking Method (25 minutes):
    Preheat the oven to 375°F (190°C). Place the formed meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the meat is cooked through and the cheese is melted.

Notes

For the best results, consider using a mix of meats for enhanced flavor and tenderness; beef and pork are classic choices, but veal or turkey can also be incorporated.

For even cooking and consistent size, use a cookie scoop or measuring spoon to portion out your meat mixture before stuffing with cheese.

Resting the meatballs for a few minutes after cooking will help the cheese settle and prevent it from escaping when sliced open.

These meatballs are versatile and can be served in various ways, from a standout appetizer to a hearty main dish, making them a superb option for any occasion. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 meatball
  • Calories: 180
  • Sugar: 1g
  • Sodium: 250mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 15g
  • Cholesterol: 60mg

Pair this with...

Cauliflower Tots

Start by steaming cauliflower florets until they're tender. Once cooled, pulse them in a food processor until they're rice-like but not pureed. In a bowl, combine the riced cauliflower, breadcrumbs, grated cheese (like cheddar or Parmesan), an egg, and some salt and pepper for seasoning. Mix it all together until it forms a moldable mixture. Shape them into tots using your hands. Now, heat a skillet with a bit of oil and pan-fry the tots until they're golden brown on all sides, or you can bake them at 400°F (200°C) for around 20 minutes. Once they're crispy and golden, serve with your favorite dipping sauce.

Simple Tomato Soup

Start with a can of whole tomatoes; they're a trusty shortcut to rich flavor. In a pot, sauté a diced onion until it’s soft. Add in a couple cloves of minced garlic, and let those aromatic buddies mingle. Pour in your tomatoes, break 'em up a bit, and add 2 cups of vegetable or chicken broth. For depth, sprinkle in some salt, pepper, and maybe a pinch of sugar to balance the acidity. Let everything simmer for about 20 minutes. Now, blend it until smooth. If you’re feeling fancy, swirl in a touch of cream for extra richness. Serve hot.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

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