Cheese Stuffed Meatballs Spicy Sauce (Printable Version)
Mozzarella-stuffed meatballs baked golden and drizzled with creamy spicy cheddar sauce.
# What You Need:
→ Meatballs
01 - 1 lb ground beef
02 - 8.8 oz 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 tsp kosher salt
10 - 1/2 tsp black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tbsp unsalted butter
13 - 2 tbsp all-purpose flour
14 - 1 cup whole milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 tsp cayenne pepper
17 - 1/4 tsp smoked paprika
18 - 1 tbsp 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 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 - Take approximately 2 tablespoons of the meat mixture and flatten it in the palm of your hand. Place a mozzarella cube in the center and fold the meat around it, rolling to seal completely. Repeat with remaining mixture and arrange on the prepared baking sheet.
04 - Bake for 20 to 22 minutes until fully cooked through and nicely browned on the outside.
05 - While the meatballs bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk in 1 cup milk until smooth and free of lumps. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens enough to coat the back of a spoon.
07 - Reduce heat to low. Add grated cheddar, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir until the cheese melts completely and the sauce is smooth. Season with salt and pepper to taste.
08 - Transfer hot meatballs to a serving dish 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 finding a pool of melted mozzarella inside never gets old, and watching peoples faces light up when they discover it is genuinely fun.
- The spicy cheese sauce comes together while the meatballs bake, so everything lands on the table hot and ready without any stressful timing gymnastics.
02 -
- Sealing the cheese completely inside each meatball is critical because any gaps will let the mozzarella leak out during baking, leaving you with hollow centers and a cheesy mess on the pan.
- Mixing the meat mixture with your hands and stopping as soon as everything is combined produces a much more tender meatball than aggressive stirring with a spoon, which packs the meat too tightly.
03 -
- Chill the mozzarella cubes in the freezer for fifteen minutes before stuffing so they hold their shape better while you work and melt more evenly inside the meatball rather than leaking out early.
- Letting the baked meatballs rest for two to three minutes before serving allows the cheese inside to settle slightly, which means you get that perfect stretchy pull instead of molten cheese running everywhere.