Meatball's Best Friend: Cheesy Delights For The Perfect Bite

Meatballs are a versatile dish that can be made with various types of meat and a range of different cheeses. While some people prefer to cook meatballs in a tomato sauce, others opt for baking them in the oven. Mozzarella is a popular choice of cheese to include in meatballs, either melted on top or stuffed inside. Other options include Parmesan, cheddar, gouda, feta, and provolone.

Mozzarella-stuffed meatballs

Ingredients:

• Ground Meat: You can use ground beef, pork, turkey, or a combination of these meats. Lean ground beef or sirloin is a good option to control the fat content.
• Mozzarella Cheese: Fresh mozzarella is best for stuffing inside the meatballs. Cut the mozzarella into small cubes, about 1/2 inch on each side.
• Bread: Use dried Italian bread crumbs or cubed bread to help bulk up the meatballs and soak up the flavors.
• Egg: An egg acts as a binder, helping to hold the meatballs together.
• Spices and Seasonings: Fresh parsley, garlic cloves, dried oregano, fennel seeds, and black pepper add flavor and aroma to the meatballs. You can also add salt to taste.
• Oil: Canola oil or olive oil is used for cooking the meatballs.
• Marinara Sauce: A simple marinara sauce pairs well with the meatballs and cheese.

Instructions:

• Combine the Ingredients: In a large bowl, mix all the ingredients except the mozzarella and marinara sauce. You can use your hands or a wooden spoon to mix, ensuring everything is lightly but thoroughly combined.
• Shape the Meatballs: Take a portion of the meat mixture and wrap it around a cube of mozzarella. Compress and shape it tightly into a ball, ensuring the cheese is fully enclosed. Repeat this process until all the meat mixture is used.
• Cook the Meatballs: Heat oil in a large skillet over medium heat. Cook the meatballs in batches, browning them on all sides. You can also bake the meatballs in the oven at 350°F for 15-20 minutes.
• Prepare the Sauce: In a separate saucepan, heat up your marinara sauce. You can also make a homemade tomato sauce by sautéing diced onion and garlic, then adding canned tomatoes, tomato paste, and seasonings.
• Combine and Serve: Once the meatballs are cooked, add them to the heated sauce. Serve the meatballs and sauce over pasta, zucchini noodles, or inside a sandwich roll for a meatball sub.

Tips and Variations:

• Seal the Cheese: To prevent the cheese from leaking out, fry the meatballs on all sides to form a seal before baking. You can also use low-moisture mozzarella.
• Freezing: You can shape and freeze the raw meatballs before cooking. Place them on a cookie sheet in the freezer, then transfer to a freezer bag and store for up to four months.
• Alternative Cheeses: While mozzarella is a classic choice, you can experiment with other cheeses that melt well, such as cheddar or fontina.

Parmesan and mozzarella on meatballs

Parmesan and mozzarella are classic Italian cheeses that go well with meatballs. They can be used in different ways to enhance the flavour of meatballs.

Blended into Meatballs

Parmesan and mozzarella can be blended into the meatball mixture. Mozzarella is a soft cheese and can melt out of the meatballs during cooking, so low-moisture mozzarella is recommended. Parmesan, on the other hand, is a hard cheese with a strong flavour, making it ideal for blending into meatballs.

Stuffed Meatballs

Mozzarella can be stuffed into meatballs to create a gooey, cheesy centre. To do this, divide the ground meat into portions, flatten each portion, place a cube of mozzarella in the centre, and then shape the meat into a ball, ensuring the cheese is completely enclosed.

Topping for Meatballs

Parmesan and mozzarella can be sprinkled on top of meatballs as a finishing touch. For example, meatballs can be baked or grilled and then topped with melted mozzarella and a sprinkle of Parmesan.

Meatball Sandwiches

For meatball sandwiches, a combination of mozzarella, provolone, and Parmesan is recommended. The meatballs can be placed on a hero roll, topped with sauce, cheese, and then toasted in the oven until the cheese melts.

Sides and Accompaniments

Meatballs with Parmesan and mozzarella can be served with a variety of sides, such as pasta (especially spaghetti), mashed potatoes, rice, or crusty bread. A light salad or steamed vegetables can also accompany the cheesy meatballs to balance out the richness of the dish.

Meatball sandwiches with provolone

Ingredients:

• Ground beef
• Ground pork
• Eggs
• Parmesan cheese
• Bread crumbs
• Water
• Olive oil
• Garlic
• Red pepper flakes
• Crushed tomatoes
• Salt
• Sugar
• Italian seasoning
• Fresh basil
• Hoagie rolls
• Provolone cheese
• Fontina cheese
• Parsley

Method:

First, preheat your oven to 425°F and line a large baking sheet with parchment paper.

In a large bowl, combine the ground beef, pork, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, parmesan cheese, and breadcrumbs. Slowly add water to this mixture, a few tablespoons at a time, mixing with your hands until everything is just combined. Be careful not to overmix, as this will make the meatballs tough. The mixture should be moist but still hold its shape when rolled into meatballs.

Using an ice cream scoop or large spoon, scoop about 2 tablespoons of meat into your palms and roll it into a ball. Place the meatballs on the prepared baking sheet and bake for 18-20 minutes, or until they are cooked through.

While the meatballs bake, make your marinara sauce. Heat olive oil in a medium-sized pan over medium-low heat, add garlic and sauté for one minute until golden. Add the crushed red pepper flakes, crushed tomatoes, salt, sugar, and Italian seasoning, and stir well to combine. Simmer the sauce for at least 15 minutes, stirring occasionally. Stir in basil and cook for a further 5 minutes, then season with additional salt and pepper to taste.

Once the meatballs are done, add them to the sauce and stir to coat. Preheat your oven to broil, then slice the hoagie rolls in half. Place 5 meatballs into each roll, along with extra sauce, and top with shredded provolone and fontina cheese. Place the sandwiches on a baking sheet and broil until the cheese is melted, golden, and gooey. Keep a close eye on them, as they can burn quickly!

Remove from the heat, sprinkle with basil and parmesan, and serve warm.

Tips:

• You can use all ground beef instead of a beef/pork mix, or try ground turkey or chicken for a leaner option.
• You can make the meatballs and sauce in advance and store them in the fridge for up to 5 days, or freeze for up to 2 months.
• Freshly shredded cheese melts better than pre-shredded cheese, which contains preservatives and stabilizers.
• Don't line the baking sheet with parchment paper when baking the meatballs, as it may catch fire under the broiler. Instead, line with foil to avoid a mess.
• For extra flavour, brush the hoagie rolls with garlic butter or olive oil before assembling the sandwiches.

Meatballs with ricotta and parmesan

Ingredients:

• Ground beef or turkey
• Ricotta cheese
• Parmesan cheese
• Breadcrumbs
• Fresh herbs, like parsley and basil
• Garlic powder
• Dried basil
• Salt and pepper
• Olive oil
• Marinara sauce
• Onion

Method:

• Whisk the ricotta cheese, egg, and garlic together in a large bowl until combined and somewhat smooth.
• Add in the ground beef or turkey, parmesan, fresh herbs, breadcrumbs, garlic powder, dried basil, and a pinch of salt and pepper.
• Stir the mixture until just combined, using your hands to bring it together as needed.
• Wet your hands slightly and roll the mixture into meatballs that are 1 to 2 inches in diameter.
• Heat olive oil in a large skillet over medium heat.
• Add the meatballs and brown on all sides - let them get golden and dark all around.
• Once browned, add the marinara sauce.
• Reduce the heat to low, cover the skillet, and cook, stirring often, until the meatballs are cooked through, about 15 to 20 minutes.
• Serve with your choice of pasta, salad, or sandwiches, and top with extra parmesan and herbs.

Tips:

• These meatballs can be made ahead of time and are perfect for freezing.
• For extra juiciness, try soaking the breadcrumbs in milk before mixing them into the meatball mixture.
• If you prefer baking to frying, bake the meatballs at 350 degrees Fahrenheit for around 20 minutes.
• For an extra kick of spice, add a pinch of cayenne pepper to the meatball mixture.

Cheddar cheese and meatballs

Choosing the Meat

Ground beef is a popular choice for meatballs, but you can also use ground chicken, turkey, or pork. Lean ground beef, with an 85/15 ratio, is a good option to ensure the meatballs are not too dry. If you opt for chicken, it is best to use ground thighs as ground chicken breast can be too lean.

Preparing the Meatballs

To prepare the meatballs, you will need to combine the ground meat with other ingredients such as eggs, breadcrumbs or panko, and seasonings. Seasonings like ranch seasoning, garlic powder, smoked paprika, salt, and pepper can add flavour to the meatballs. Mix the ingredients until they are just incorporated, being careful not to overmix.

Adding the Cheddar Cheese

The key step is adding cubes of cheddar cheese to the centre of each meatball. Flatten a portion of the meat mixture, place a cube of cheese in the middle, and then shape it into a ball, ensuring the cheese is completely enclosed. It is important to seal the meatballs well to prevent the cheese from oozing out during cooking.

Cooking the Meatballs

The meatballs can be baked in the oven or cooked in a skillet. For baking, preheat the oven to around 400°F and place the meatballs on a lined baking sheet. Lightly spray them with olive oil and bake for about 20 minutes or until cooked through. If cooking in a skillet, space out the meatballs evenly and cook in batches to avoid poaching.

Serving Suggestions

Cheddar stuffed meatballs can be served as an appetiser or a main course. As a main course, they can be served with a side salad, steamed vegetables, mashed potatoes, or crusty bread. For an appetiser, they can be served with a dipping sauce. These meatballs also pair well with a nice glass of red wine.

Storage and Reheating

Leftover cheddar stuffed meatballs can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months. To reheat, do so gently in the microwave at 50% power or enjoy them cold.

Frequently asked questions