Cheese Stuffed Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
311 kcal
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Course
Main Course
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Cuisine
American
Cheese Stuffed Meatballs
Description
The Cheese Stuffed Meatballs recipe focuses on stuffing ground beef portions with cubes of sharp cheddar cheese, encasing the cheese fully to prevent leakage. The meat is seasoned with kosher salt, black pepper, garlic powder, and smoked paprika, which add depth and a smoky savory aroma. The meatballs are baked at 400°F on a parchment-lined or greased pan, ensuring even cooking and a nicely browned exterior.
The resulting meatballs have a tender, juicy texture with a melted, creamy cheddar center that contrasts their spiced crust. Resting after baking allows juices to redistribute and the cheese to settle. The method ensures the cheese remains mostly inside, although slight oozing can sometimes occur if not tightly sealed.
These meatballs can be served as a main dish or appetizer. They store well, keeping in an airtight container refrigerated for 3-4 days, and can be reheated gently. Freezing is also an option for up to three months, with thawing recommended in the refrigerator before reheating.
Ingredients
- 1 pound ground beef 85/15, lean
- 2 ounces sharp cheddar cheese cubed into 8 cubes
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- olive oil spray form
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with high-heat-resistant parchment paper. You can also use a rimmed, lightly greased Pyrex or ceramic baking dish.
- Divide the ground beef into eight equal portions. Flatten each portion into a circle. Place a cheese cube in the middle of each circle.
- Shape each circle into a meatball, sealing well.
- In a shallow bowl, mix together the salt, pepper, garlic powder, and smoked paprika. Roll the meatballs in the mixture.
- Place the meatballs on the prepared baking sheet. Lightly spray them with olive oil. Bake until cooked through, about 20 minutes.
- Allow the meatballs to rest for 5 minutes before serving.
Notes
- Seal meatballs tightly around cheese to minimize cheese leakage during baking.
- Spices can be mixed into meat before shaping if preferred, though rolling after seasoning is simpler.
- Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat gently at low microwave power.
- Freeze meatballs in a single layer in freezer bags for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 2meatballs | |
| Calories | 311kcal | 16% |
| Carbohydrates | 1g | 0% |
| Protein | 25g | 50% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Sodium | 443mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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