Frederic Melton
Cheese-filled meatballs are a fun and versatile dish that can be served as a party appetizer or a quick meal. The recipe is simple and can be prepared in under an hour, making it a perfect option for a weeknight dinner or a game day feast. The key to this dish is ensuring the cheese is securely wrapped within the meat mixture to prevent it from melting out during baking. While the meatballs are baking, you can prepare side dishes such as garlic bread, salad, or pasta. This dish can also be made ahead of time and frozen for easy, last-minute meals.
| Characteristics | Values |
|---|---|
| Preparation time | 45 minutes |
| Serving | 2 meatballs |
| Calories | 311 kcal |
| Carbohydrates | 1 g |
| Protein | 25 g |
| Fat | 23 g |
| Saturated Fat | 10 g |
| Sodium | 443 mg |
| Cooking equipment | Whisk, large mixing bowl, cookie scoop, skillet, baking sheet |
| Ingredients | Ground beef, mozzarella, eggs, breadcrumbs, parsley, garlic cloves, Parmesan, salt, pepper, marinara sauce, olive oil, basil leaves |
| Cooking instructions | Mix ingredients, scoop into portions, wrap cheese cubes in meat, roll into balls, brown in skillet, add sauce, bake |
| Storage | Refrigerate leftovers in an airtight container for 3-5 days, freeze for up to 3 months |
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What You'll Learn
Meatball ingredients and preparation
To make cheese-filled meatballs, you'll need ground beef, eggs, breadcrumbs, cheese, and seasonings. For the beef, use lean ground beef with an 85/15 ratio. For the cheese, you can use sharp cheddar, extra sharp cheddar, mozzarella, gouda, or parmesan. For seasonings, you can use parsley, garlic cloves, salt, and pepper. You can also add red pepper flakes for a kick.
First, whisk the eggs in a large mixing bowl. Then, add the ground beef and seasonings. Use your hands to gently mix the ingredients, being careful not to overwork the meat. Add breadcrumbs to help bind the mixture together. Continue mixing until all the ingredients are well combined.
Next, divide the mixture into equal-sized portions, about 2 ounces each. To form the meatballs, press the meat mixture down slightly to create an indentation for the cheese. Place a cube of cheese in the center of each portion. Use your hands to carefully wrap the meat around the cheese and shape it into a ball. Make sure the cheese is sealed within the meat mixture, or it may melt out during cooking.
Roll the meatballs in spices if desired. If you prefer, you can mix the spices into the ground beef before dividing it into portions. Use damp or oiled hands to shape the meatballs and prevent the mixture from sticking to your skin.
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Cheese filling and sealing
To make cheese-filled meatballs, you'll need to prepare the cheese filling and seal the meatballs so that the cheese doesn't ooze out during cooking.
First, cut the cheese into small cubes. The size of the cubes will depend on the size of your meatballs. For larger meatballs, you can cut the cheese into 1-inch cubes. For smaller meatballs, aim for smaller cubes, around 1/2-inch in size. You can use mozzarella, cheddar, gouda, or any cheese of your choice.
Next, prepare your meatball mixture. Combine ground beef, eggs, breadcrumbs, and seasonings in a large bowl. Mix the ingredients gently with your hands or a wooden spoon until they are just combined. Be careful not to overwork the meat, as this can affect the texture of your meatballs.
Now it's time to fill and seal the meatballs. Scoop out some of the meat mixtures and flatten it slightly in the palm of your hand. Place a cube of cheese in the centre and carefully wrap the meat around the cheese, sealing the edges tightly to enclose the cheese completely. Roll the meatball gently between your palms to shape it into a uniform ball. Repeat this process until you've used up all of your meat and cheese.
It's important to seal the meatballs well to prevent the cheese from leaking out during cooking. Make sure that no part of the cheese is exposed. You can also try adding an egg to the meat mixture, as this acts as a binder and helps hold the meatballs together.
By following these steps, you can ensure that your cheese-filled meatballs are properly filled and sealed before cooking, resulting in delicious, cheesy meatballs that your family and friends will love!
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Cooking methods
There are several ways to cook cheese-filled meatballs, including baking, pan-frying, and a combination of the two. Here is a step-by-step guide for each method:
Baking:
- Preheat your oven to 400°F (204°C).
- Line a baking sheet or tray with foil, parchment paper, or a greased rack, and spray it with non-stick spray or olive oil.
- Prepare your meatball mixture by combining ground beef, pork, breadcrumbs, eggs, parsley, garlic, onion, salt, pepper, and Parmesan cheese in a large bowl. Mix gently until just combined, being careful not to overmix.
- Scoop the meat mixture into portions and place a cube of mozzarella or cheddar cheese in the center of each portion.
- Wrap the meat mixture around the cheese and shape it into uniform balls, ensuring the cheese is sealed inside.
- Place the meatballs on the prepared baking sheet, leaving space between them.
- Bake for 17 to 20 minutes, or until the meatballs are cooked through and no longer pink in the center. Flip the meatballs halfway through to ensure even cooking.
Pan-frying:
- Heat a large skillet over medium-high heat and add a small amount of neutral oil such as grapeseed, avocado, canola, or vegetable oil.
- Place the meatballs in the hot skillet and brown them for 4-5 minutes on each side.
- Remove the meatballs from the skillet and wipe it clean.
- Return the skillet to medium heat and add marinara sauce.
- Place the meatballs back into the skillet with the sauce, spooning the sauce over them.
- Cover the skillet and simmer for an additional 12 minutes, or until the meatballs are cooked through.
Combination of baking and pan-frying:
- Follow the same initial steps as the pan-frying method by heating a large skillet over medium-high heat and browning the meatballs for 4-5 minutes on each side.
- After browning the meatballs, transfer them to an oven-safe skillet or baking dish.
- Pour marinara sauce over the meatballs and sprinkle with shredded mozzarella and grated Parmesan cheese.
- Place the skillet or baking dish in an oven preheated to 400°F (204°C).
- Bake for 25-30 minutes, or until the meatballs are cooked through and the cheese is melted.
Tips for cooking cheese-filled meatballs:
- To prevent the cheese from oozing out during cooking, ensure that it is wrapped securely within the meat mixture.
- Wet or grease your hands before rolling the meatballs to prevent the mixture from sticking to your hands and to create smooth meatballs.
- You can freeze uncooked cheese-filled meatballs for easy, last-minute meals. Flash-freeze them on a sheet pan and then transfer them to a freezer bag. Bake them straight from frozen, increasing the cooking time by 5-10 minutes.
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Serving suggestions
Cheese-filled meatballs are a versatile dish that can be served in many ways. Here are some serving suggestions:
As a Main Course
Cheese-filled meatballs can be served as a hearty main course. They pair well with polenta or pasta. For a classic Italian dish, serve them with spaghetti and marinara sauce. You can also add them to a sliced Italian baguette to make a delicious meatball sub. If you're serving a crowd, try making a pizza casserole or lasagna with your cheese-filled meatballs. Simply cut the meatballs in half and add them to your favourite casserole or lasagna recipe.
As an Appetizer
These meatballs also make a great appetizer for parties or gatherings. Serve them on a platter with toothpicks for easy access. You can also offer a side of marinara or tomato sauce for dipping.
With a Salad
For a quick and easy meal, pair your cheese-filled meatballs with a tossed salad. This option is perfect for a light lunch or dinner.
Side Dishes
When it comes to side dishes, keep it simple with some roasted vegetables like broccolini or arugula salad. These meatballs are quite rich, so a fresh and healthy side dish can balance out the meal.
Finishing Touches
To take your cheese-filled meatballs to the next level, add some grated Parmesan and fresh basil or parsley on top. These herbs will add a bright, fresh flavour to your dish.
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Storage and reheating
Once cooked, allow your cheese-filled meatballs to rest for about 5 minutes before serving. You can store leftover cheese-filled meatballs in an airtight container in the fridge for 3 to 4 days. You can also freeze the cooled meatballs for up to 3 months. To do this, arrange them in a single layer in a freezer bag and seal well.
To reheat your cheese-filled meatballs, you can use an air fryer, the stovetop, the oven, or the microwave. If you're using the stovetop, combine the meatballs with sauce or gravy in a pan and cook over low heat until warmed through. If you're using the oven, place the meatballs in a single layer on a baking sheet or in a baking dish, then cover them with foil and heat until warmed through. Reheat in a 300°F oven if serving without sauce, and 350°F if serving with sauce. Reheating in an air fryer takes 5-7 minutes, while in the microwave, cover the meatballs and reheat.
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Frequently asked questions
You will need ground beef, mozzarella cheese, eggs, breadcrumbs, garlic, onion, salt, pepper, and parsley. You can also add in some red pepper flakes for a kick.
You will need a whisk, a large mixing bowl, a cookie scoop, a baking sheet or large skillet, and some olive oil or another neutral oil.
Make sure the cheese is wrapped well within the meat mixture and that you cannot see any cheese before baking. You can also try adding an egg, breadcrumbs, and parmesan to the mixture, which will act as binders.
Preheat your oven to 400°F. If you are using a skillet, heat oil in the skillet over medium-high heat.
Bake the meatballs for 17 to 20 minutes, or until no longer pink in the centre. If browning the meatballs in a skillet, cook for 4-5 minutes on each side before adding the marinara sauce.
