Name: Cheese Stuffed Meatballs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 1 lb lean ground beef; 1/2 lb mild Italian sausage; 1 large egg; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese, plus more for garnish; 1/4 cup very finely diced yellow onion; 2 tbsp half & half; 2 cloves garlic, grated; 1 tsp Italian seasoning; Salt and pepper to taste; 12-16 cubes of mozzarella cheese (about 3/4-inch each); 2 cups tomato & basil marinara sauce; Chopped fresh parsley (optional, for garnish)

Jump to Recipe· 4.9 from 7 reviews

If you’re craving a crowd-pleasing comfort dish that’s loaded with melty cheese and bursting with classic Italian flavors, this Cheese Stuffed Meatballs Recipe is about to become your new go-to. Imagine tender, oven-baked meatballs with a gooey mozzarella center—all bathed in luscious tomato basil marinara. Whether you’re serving this for Sunday dinner, meal-prepping for busy nights, or impressing friends at your next dinner party, every forkful delivers pure, cheesy delight. Trust me, these are meatballs you’ll want to make again and again.

Cheese Stuffed Meatballs Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps it delightfully simple and relies on staple ingredients to achieve that perfect mix of savory, cheesy, and saucy goodness. Each component plays a starring role in the flavor, texture, and appearance of the finished dish.

Lean ground beef: Forms the hearty base of the meatballs and keeps them juicy without being heavy.
Mild Italian sausage: Infuses the mixture with delicious spice and depth—look for one with lots of fennel for extra flavor.
Large egg: Acts as a binder, holding everything together while adding a touch of richness.
Breadcrumbs: Ensure a tender, moist texture—fresh or panko will work beautifully here.
Grated Parmesan cheese: Brings nutty, salty character to every bite (plus a sprinkle on top never hurts!).
Very finely diced yellow onion: Adds subtle sweetness and moisture—dice as small as you can so it melds into the mixture.
Half & half: Softens the breadcrumbs, boosting tenderness and a creamy vibe.
Grated garlic: Essential for that signature Italian aroma—fresh-grate for maximum punch.
Italian seasoning: A dash of dried herbs is all you need for a burst of classic flavor.
Salt and pepper: Don’t forget to season generously so all those flavors shine.
Moist mozzarella cheese cubes: These are your hidden treasure—about 3/4-inch chunks fit perfectly inside each meatball.
Tomato & basil marinara sauce: Rich and savory, this sauce ties everything together; go homemade or use your favorite jarred brand.
Chopped fresh parsley: Optional, but worth it for a pop of color and freshness to finish.

How to Make Cheese Stuffed Meatballs Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 400°F for that perfect golden bake. Line a rimmed baking sheet with foil—this not only makes cleanup a breeze but also helps the meatballs cook evenly. A quick mist of olive oil cooking spray will prevent sticking and help with browning.

Step 2: Mix the Meatball Ingredients

In a spacious bowl, combine the ground beef and Italian sausage with the egg, breadcrumbs, Parmesan, onion, half & half, grated garlic, Italian seasoning, plus a generous pinch of salt and pepper. Mix gently with your hands or a fork—overmixing can make the meatballs tough, so just blend until everything looks evenly distributed.

Step 3: Shape and Stuff the Meatballs

Using a cookie scoop or just your hands, scoop out 2-inch portions of the meat mixture. Flatten each into a little disc in your palm, press a cube of mozzarella into the center, and carefully gather the edges to seal the cheese inside. Roll into a smooth ball, making sure the cheese is completely hidden to avoid major cheese leaks during baking.

Step 4: Bake to Perfection

Place each stuffed meatball on your prepared baking sheet with a little space between them. Bake for 20 to 25 minutes, or until beautifully browned and cooked through. The irresistible aroma will let you know they’re nearly done!

Step 5: Warm the Sauce

While your meatballs are in the oven, gently warm the marinara sauce in a skillet over medium-low heat. This way, it’s ready and waiting to welcome those meatballs as soon as they’re out of the oven.

Step 6: Rest and Serve

Let the meatballs rest for about 5 minutes—this helps keep all the gooey cheese inside. Plate them over a swoosh of warm marinara, drizzle with extra sauce, and finish with a sprinkle of Parmesan and fresh parsley for that ultimate Cheese Stuffed Meatballs Recipe magic.

How to Serve Cheese Stuffed Meatballs Recipe

Garnishes

A little flourish goes a long way with this dish. Fresh parsley adds a touch of brightness and color, while an extra shower of grated Parmesan brings even more savory intensity. If you want to get fancy, a quick drizzle of good olive oil or a sprinkle of red pepper flakes can really elevate each bite.

Side Dishes

This Cheese Stuffed Meatballs Recipe is cozy and rich, making it the perfect match for soft, buttery garlic bread or twirled atop a nest of spaghetti. You could also serve these meatballs alongside a crisp arugula salad tossed in zippy lemon vinaigrette, or even over creamy polenta for something a bit different.

Creative Ways to Present

If you’re having friends over, turn this recipe into cheesy meatball sliders with toasted buns and plenty of sauce. Or, try skewer-style appetizers at your next party—just stack a meatball with a cherry tomato and basil leaf for a fun twist! You can even nestle them in sturdy hoagie rolls and broil with extra mozzarella for an over-the-top meatball sub.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover meatballs keep beautifully in an airtight container in the fridge for up to four days. Store them with extra marinara sauce to keep them moist and ready for an easy reheat whenever the craving strikes.

Freezing

If you want to save some for later, this Cheese Stuffed Meatballs Recipe freezes perfectly! Arrange cooled meatballs (without sauce) on a baking sheet, freeze until firm, then transfer to a zip-top bag. They’ll keep in the freezer for up to three months—just thaw overnight in the fridge before reheating.

Reheating

To bring that just-baked freshness back, reheat meatballs gently in simmering marinara sauce on the stovetop until heated through. For a quick option, microwave them in short bursts, covered, with a splash of extra sauce to prevent drying out.

FAQs

Can I use ground turkey or chicken instead of beef and sausage?

Absolutely! Swap in ground turkey or chicken for a lighter version. Just be aware that leaner meat can dry out faster, so be careful not to overbake, and consider adding an extra splash of half & half to keep things tender.

What if I don’t have Italian seasoning?

No problem. You can mix your own by combining dried basil, oregano, thyme, and a pinch of rosemary. Even just basil and oregano will give your Cheese Stuffed Meatballs Recipe plenty of classic Italian flavor.

How can I prevent the cheese from leaking out?

Make sure you fully seal the meat mixture around each mozzarella cube without gaps or thin spots. Rolling the meatballs gently but firmly between your palms helps create a tight seal, locking in all that melty goodness.

What’s the best type of mozzarella to use?

Low-moisture block mozzarella works best because it melts beautifully and stays inside the meatballs. Avoid pre-shredded cheese if you can, as it often contains anti-caking agents that affect meltiness.

Can I make the meatballs ahead of time?

Definitely! You can shape and stuff the meatballs a day ahead. Store them on a tray covered with plastic wrap in the fridge until ready to bake. Freshly baked is best, but this recipe truly lends itself to prepping ahead.

Final Thoughts

This Cheese Stuffed Meatballs Recipe is pure home-cooked happiness—oozing with cheese, packed with flavor, and guaranteed to bring everyone to the table with a smile. Whether you’re whipping these up for a favorite family meal or sharing with friends, take the plunge and try them for yourself. Your taste buds will thank you!