Cheese Stuffed Meatballs Spicy (Printable)
Beef meatballs filled with gooey mozzarella, smothered in a bold spicy cheddar sauce.
# What You'll Need:
→ Meatballs
01 - 1.1 lb ground beef (80/20 blend preferred)
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 1 small onion, finely grated
07 - 2 tbsp chopped fresh parsley
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 3.5 oz mozzarella cheese, cut into 12 small cubes
→ Spicy Cheese Sauce
11 - 2 tbsp butter
12 - 2 tbsp all-purpose flour
13 - 1 cup whole milk
14 - 1 cup shredded cheddar cheese
15 - 1/2 cup shredded pepper jack cheese
16 - 1 tsp smoked paprika
17 - 1/2 tsp cayenne pepper (adjust to taste)
18 - 1 tbsp hot sauce (optional, for extra heat)
19 - 1/2 tsp salt
→ Serving Suggestions
20 - Fresh parsley, chopped
21 - Crusty bread or pasta
# Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a large mixing bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, grated onion, chopped parsley, salt, and black pepper. Mix until evenly incorporated without overworking the meat.
03 - Divide the mixture into 12 equal portions. Flatten each portion in the palm of your hand, place a mozzarella cube in the center, and wrap the meat tightly around the cheese. Seal edges well and roll into a smooth ball.
04 - Arrange the stuffed meatballs on the prepared baking tray. Bake for 20–25 minutes until golden brown and cooked through to an internal temperature of 160°F.
05 - While the meatballs bake, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
06 - Gradually whisk in the whole milk, stirring continuously until the mixture thickens and coats the back of a spoon, about 2–3 minutes.
07 - Reduce heat to low. Stir in cheddar cheese, pepper jack cheese, smoked paprika, cayenne pepper, hot sauce, and salt. Continue stirring until all cheese is melted and the sauce is smooth and creamy.
08 - Transfer the hot meatballs to a serving platter and drizzle generously with spicy cheese sauce. Garnish with fresh chopped parsley. Serve alongside crusty bread or over pasta.
# Cooking Tips:
01 -
- That moment when someone cuts into a meatball and the cheese stretches out is pure dinner table theater.
- The spicy cheese sauce doubles as a dip for bread, a drizzle over pasta, or honestly just something you want to eat with a spoon standing over the stove.
02 -
- Seal those meatball seams tightly because nothing is sadder than watching your cheese leak out and burn on the tray.
- Do not let the cheese sauce boil after adding the cheese or it will break and turn grainy instead of smooth.
03 -
- Wet your hands slightly with cold water before shaping each meatball to keep the mixture from sticking to your palms.
- Let the sauce rest off the heat for two minutes before serving because it thickens into the perfect drizzling consistency.