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Cheesy Stuffed Meatballs

(16 Votes)
Updated September 29, 2016
20 meatballs
10 Min
15 Min
25 Min

Take a bite out of these easy-to-stuff meatballs and enjoy the flavorful surprise of cheese oozing out of every tasty bite. Whether cocktail or main dish sized, our Test Kitchen guarantees these scrumptious Cheesy Stuffed Meatballs will never disappoint.

What You'll Need:
  • 1 pound ground beef
  • 3/4 cup plain bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 egg
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 (8-ounce) block mozzarella, cut into 20 (1/2-inch) cubes
What To Do:
  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray. 
  2. In a large bowl, combine all ingredients except mozzarella cheese; mix well.
  3. Divide mixture into 20 meatballs, then form each meatball around a mozzarella cube, making sure to cover cheese completely. Place on prepared baking sheet. 
  4. Bake 15 to 20 minutes or until no longer pink in center. Serve immediately. 
  • Don't worry if the cheese starts to ooze out! That just means your meatballs are going to be extra ooey-gooey delicious! 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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It sounds like these are a winner! I like everybody suggestions too. I'm trying to find a meatball recipe that I can make my own and just keep doing that one so that way I know they're going to turn out exactly how I want every single time. But I keep trying all these different recipes to see which one is the best. Some people say not to use an egg because that makes them very dense. I don't know which way I'm going to go yet, egg or no egg I'd be interested in hearing what everybody else's opinions are on meatballs with and without egg. I know it's critical not to overwork the mixture because you want a loose large meatballs for spaghetti and meatball.

Fun to make! Great for a meatball sub!!

These are amazing! I had to skip the Parmesan as I didn't have any on hand, but it turned out delicious anyway. I also only had 1/2 cup plain breadcrumbs left, so I added 1/4 cup Italian seasoned breadcrumbs. My kids gobbled them up. They were also very fast and easy to make, and I only had three out of 26 that oozed some cheese, and only very little. These will be a regular dish for us, perfect for busy nights when I need to make something quick and easy that doesn't require a bunch of ingredients.

I love this recipe, I did however change just a few things with it and the first one is add spicy Italian sausage if youd like a kick to your meatballs and for a party favorite put in random cheeses in the meatballs and that always goes over great at a wine parties!

My granddaughter will love these! I usually make meatballs and cook them in sauce in the crockpot. So you think that these would hold up if cooked that way or do you think that all the cheese would ooze out?

Made mine with mushroom caps with a cube of cheese in the cap wrapped with the hamburger meat. They were amazing! have to increase bake time 15-20 more minutes, but well worth it!

Can these be made and then frozen?

Great question! Yes, you can make these ahead and freeze them. We would recommend freezing them before baking them. When you are ready to serve them, thaw the meatballs and bake 15 to 20 mins or until no longer pink inside. Thank you!

Awesome!!!!!!!!!!!!So tasty and easy to make. Will keep in my recipe box mama Jeannetto

I first found this recipe because I tried to get rid of the big blog of Velveeta cheese. My BF loved them so much so I guess I have to go back and buy more cheese.

I'm going to make these and serve as pictured. But I'll ad spaghetti noodles flavored with garlic, parmesan(?) cheese,chopped basil. MMmmmmm

These are easy and very tasty! I used string cheese and they came out great!

I will be making these this Saturday and am sure I'll get rave reviews.

I had these on Christmas Day & they are amazing!

These were so good. The cheese in the middle just made them perfect! I made them smaller than stated to take to a tailgate party and everyone loved them!

I made these up yesterday and took them to work for my dinner, i was sorry that i only took 4 because they were so good. I made them larger/about 1 1/2 oz. and used sharp charddar

this tops all others. thanks


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