Cooking Cheese-Stuffed Meatballs: How Long Does It Take?

Cheese-stuffed meatballs are a fun twist on a classic dish. They are easy to make and versatile, and can be served as a main dish, a side, or an appetizer. The meatballs are typically made with ground beef, breadcrumbs, eggs, and seasonings, and are stuffed with a cube of cheese – usually mozzarella, but other options include cheddar, gouda, or provolone. The cheese is wrapped in the meat mixture and shaped into a ball, ensuring that the cheese is fully enclosed. The meatballs are then baked in the oven and can be served with a tomato-based sauce, roasted vegetables, or in a sandwich. The cooking time for cheese-stuffed meatballs varies depending on the recipe, but they are typically baked for around 15-20 minutes at a temperature of 350-400°F.

How to prepare the meatballs

Preparing cheese-stuffed meatballs is a fun and easy process. Here is a step-by-step guide to help you create delicious and gooey cheese-filled meatballs:

Step 1: Prepare the Meat Mixture

Start by gathering your desired type of ground meat. You can use ground beef, ground turkey, or a combination of ground beef and Italian sausage. For beef, opt for lean ground beef with an 85/15 ratio to ensure the meatballs are not too dry. If you prefer chicken, go for ground thighs as they have a better fat content than chicken breast.

In a large mixing bowl, combine your chosen ground meat with other ingredients such as eggs, breadcrumbs, Parmesan cheese, garlic (either minced or powder), onion (finely chopped or powder), salt, pepper, parsley, and any other seasonings you like. Mix well until all the ingredients are evenly distributed. You can use a small stand mixer or simply mix by hand. Be careful not to overmix, as this can affect the texture of the meatballs.

Step 2: Prepare the Cheese

For the cheesy centre, you can use mozzarella, cheddar, gouda, or a combination of these. Cut the cheese into small cubes, about 1-inch in size. You'll need one cube for each meatball, so adjust the quantity accordingly. If you're using string cheese, simply cut it into the desired number of portions.

Step 3: Form the Meatballs

This is where the fun begins! Take a scoop of the meat mixture, about 2 tablespoons, and flatten it in the palm of your hand. Place a cheese cube in the centre and wrap the meat around it, sealing it tightly to ensure the cheese is fully enclosed. Repeat this process until you've used up all your meat and cheese. You can use a cookie scoop to ensure evenly sized meatballs.

Step 4: Bake or Cook the Meatballs

Preheat your oven to a temperature between 350°F and 400°F, depending on the recipe you're following. Line a baking sheet with parchment paper or foil and place the meatballs on it. You can spray the foil with cooking spray or lightly coat the meatballs with olive oil to prevent sticking.

Bake the meatballs for around 15 to 20 minutes, or until they are cooked through. If baking at a higher temperature, like 400°F, you may need to flip the meatballs halfway through to ensure even cooking.

Alternatively, you can pan-fry the meatballs. Heat some olive oil in a skillet over medium-high heat and add the meatballs. Cook until they are browned on all sides and have a nice crust.

Tips for Success:

• Ensure the cheese is well-sealed within the meat to minimise oozing. However, a little cheese escape is normal and won't affect the taste!
• If you want to add more spice, try mixing in some red pepper flakes or Italian seasoning.
• For extra moisture, add a tablespoon or two of water to your meat mixture if it feels too dry.
• If you're making a large batch, you can freeze the uncooked or cooked meatballs for future meals.

Now you're ready to enjoy your delicious, cheese-stuffed meatballs!

How to cook the meatballs

To cook cheese-stuffed meatballs, you'll need to prepare the meatballs, cook them in an oven or on a stovetop, and then serve them. Here's a detailed guide on how to do it:

Meatball Preparation:

Start by preparing the cheese filling. Cut the cheese into small cubes, about 1" in size. You can use mozzarella, cheddar, or any cheese of your choice. Freeze the cheese cubes for at least an hour before proceeding.

In a large mixing bowl, combine the ground meat of your choice (beef, turkey, or a mix) with breadcrumbs, eggs, and seasonings like garlic, onion, oregano, salt, and pepper. Mix the ingredients well. You can also add other ingredients like Parmesan cheese and parsley for extra flavour.

Now, it's time to stuff and shape the meatballs. Take a portion of the meat mixture and flatten it into a circle. Place a frozen cheese cube in the centre and wrap the meat around it, sealing it tightly to ensure the cheese is fully enclosed. Repeat this process until you've used up all the meat and cheese.

Cooking the Meatballs:

There are two common methods for cooking cheese-stuffed meatballs: baking in an oven or cooking on a stovetop.

Baking in the Oven:

Preheat your oven to a temperature between 350°F and 400°F. Line a baking sheet or pan with parchment paper or foil, and place the meatballs on it. You can spray the foil with cooking spray or lightly coat the meatballs with olive oil to prevent sticking.

Bake the meatballs for around 20 minutes, or until they are cooked through. It's important to ensure that the cheese is properly sealed inside the meatballs, as it may ooze out during baking if not secured well.

Stovetop Cooking:

Heat a large skillet over medium-high heat and add olive oil. Place the meatballs in the skillet and cook until they are browned on all sides, developing a nice crust. Remove the meatballs from the skillet and wipe it clean.

Return the skillet to the stovetop over medium heat, and pour in your choice of pasta sauce, such as marinara or tomato sauce. Add the meatballs to the sauce, spooning the sauce over them. Cover the pan and simmer for about 10-12 minutes, or until the meatballs are cooked through.

Serving the Meatballs:

Cheese-stuffed meatballs go well with a variety of dishes. You can serve them over spaghetti or other types of pasta, zucchini noodles, or inside a sandwich roll for a meatball sub. They also make great appetizers, especially when wrapped in bacon and served with a marinara dipping sauce.

How to serve the meatballs

Once your cheese-stuffed meatballs are cooked, you can serve them in a variety of ways. Here are some ideas:

Over Spaghetti

The classic way to serve meatballs is with spaghetti. You can cook the meatballs in a marinara or tomato sauce and then serve them over cooked spaghetti. Top with Parmesan cheese and enjoy!

In a Meatball Sub

Try serving your cheese-stuffed meatballs inside a sandwich roll for a delicious meatball sub. You can also add a marinara dipping sauce on the side.

As an Appetizer

Cheese-stuffed meatballs can make terrific party appetizers. Wrap them in bacon and serve with or without a marinara dipping sauce.

With Roasted Vegetables

Serve your meatballs as a main dish alongside roasted vegetables.

In a Meatball Casserole

Make a meatball casserole by baking your meatballs with your choice of vegetables, cheese, and other ingredients.

As Meatball Sliders

Serve your cheese-stuffed meatballs as sliders by placing them inside small rolls with your choice of toppings and sauces.

How to store the meatballs

Storing your cheese-stuffed meatballs properly is essential to ensure they stay fresh and safe to eat. Here's a comprehensive guide on how to store your meatballs:

Storing Cooked Meatballs in the Fridge

If you plan on eating your cheese-stuffed meatballs within a few days, storing them in the refrigerator is a great option. Place the meatballs in an airtight container to prevent them from drying out or absorbing other flavours from your fridge. They will stay fresh in the fridge for 3-4 days. When reheating, cover them and use a gentle setting in your microwave, or enjoy them cold!

Freezing Cooked Meatballs

If you want to store your cheese-stuffed meatballs for a more extended period, freezing is a great option. Firstly, let the meatballs cool completely. Then, place them in a single layer on a baking sheet and freeze them until they are solid. Transfer the frozen meatballs to freezer bags or airtight containers, ensuring they are labelled with the type of meatball and the date. They can be stored in the freezer for up to 3 months. When you're ready to enjoy them, thaw them overnight in the refrigerator, and then reheat them gently in the microwave or on the stovetop.

Freezing Uncooked Meatballs

If you've made a large batch of uncooked cheese-stuffed meatballs, you can freeze them for future use. Shape your meatballs and place them in a single layer on a baking sheet, ensuring they don't touch to prevent them from sticking together when frozen. Once frozen solid, transfer them to freezer bags or containers, label them, and freeze for up to 2 months. When you're ready to cook them, thaw them in the refrigerator overnight before cooking as usual.

Storing Meatballs in Sauce

If your cheese-stuffed meatballs are cooked in a sauce, you can store them together. Let the meatballs and sauce cool down, then place them in a labelled, dated airtight container or freezer bag. Ensure the sauce is freezer-friendly, as some cream-based sauces may split. Freeze the meatballs and sauce flat for up to 2 months. Defrost them in the fridge overnight, and then let them simmer for about 10 minutes before serving.

Remember to practise food safety and enjoy your delicious cheese-stuffed meatballs!

How to prevent the cheese from oozing out

To prevent cheese from oozing out of your meatballs, it's important to seal the meatballs well. Make sure there are no gaps or cracks in the meatballs, and shape the meat extra tight around the cheese.

The type of cheese you use can also make a difference. Fresh mozzarella balls, for example, come in different sizes, so opt for the "Ciliegine" (1/3 oz "cherry size") as this size allows for a layer of meat to encase it. Harder cheeses, such as cheddar, are also less likely to melt and ooze out.

In addition, the ingredients you mix into your meatball mixture can impact how well the meatballs hold together. Binders such as breadcrumbs or eggs are important to absorb juices and absorb moisture and break up the protein strands of the meat, making the meatballs more juicy and less likely to shrink, crack, and leak. Other ingredients like onion, garlic, parsley, and Parmesan cheese can also help bind the meatballs and improve their texture.

Finally, be mindful of the cooking time and temperature. Overbaking your meatballs can cause the cheese to leak out, so follow recipes closely and keep an eye on your meatballs as they cook.

Frequently asked questions