Cheese Stuffed Spicy Meatballs (Printable)
Gooey mozzarella-stuffed meatballs drizzled with creamy spicy cheddar sauce for a comforting hearty meal.
# What You'll Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup breadcrumbs
06 - 1/4 cup whole milk
07 - 1 large egg
08 - 1/4 cup fresh parsley, chopped
09 - 3/4 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 teaspoon cayenne pepper
17 - 1/4 teaspoon smoked paprika
18 - 1 tablespoon pickled jalapeños, finely chopped (optional)
19 - Salt and black pepper, to taste
→ To Serve
20 - Fresh parsley, chopped (optional garnish)
21 - Crusty bread, pasta, or rice (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak breadcrumbs in 1/4 cup milk for 5 minutes. Add ground beef, ground pork, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Gently mix until just combined, being careful not to overwork the meat.
03 - Scoop approximately 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center and fold the meat around it, rolling to seal completely. Repeat with remaining mixture and arrange on the prepared baking sheet.
04 - Bake for 20 to 22 minutes until fully cooked through and golden brown on the outside.
05 - While meatballs bake, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk in 1 cup milk until smooth and no lumps remain. Continue cooking, stirring frequently, until the mixture thickens, about 2 to 3 minutes.
07 - Reduce heat to low. Add grated cheddar, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
08 - Transfer hot meatballs to a serving platter and drizzle generously with spicy cheese sauce. Garnish with additional chopped parsley if desired. Serve alongside crusty bread, pasta, or rice.
# Expert Hacks:
01 -
- That moment when someone cuts open a meatball and the cheese stretches out is worth every second of prep work.
- The spicy cheese sauce doubles as a dip for crusty bread, so nothing on the plate goes to waste.
02 -
- Seal the cheese completely inside each meatball or it will escape and burn on the pan instead of staying inside where it belongs.
- Add the cheese to the sauce off the heat or on very low, because boiling cheese sauce will break and turn grainy instead of smooth.
03 -
- Wet your hands lightly with water before shaping each meatball to keep the mixture from sticking and tearing.
- Let the sauce rest for two minutes off the heat before serving, because it thickens into the perfect coating consistency as it cools slightly.