Cheese Stuffed Meatballs

Name: Cheese Stuffed Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean ground beef; 2 ounces sharp cheddar; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 teaspoons garlic powder; 2 teaspoons smoked paprika; Olive oil spray

User Reviews

5.0

63 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
45 mins
Servings
4 servings
Calories
311 kcal
Course
Main Course
Cuisine
American

Cheese Stuffed Meatballs

Winston Campbell

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Meatballs are always fun, but these cheese stuffed meatballs are extra delicious and very easy to make!

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Ingredients

Servings

1 pound lean ground beef (85/15)
2 ounces sharp cheddar cubed into 8 cubes
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
½ teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
Olive oil spray

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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

The main challenge when making this recipe is that sometimes the cheese oozes from a meatball (or two) into the pan. If you seal the meatballs well, this usually doesn't happen. And if it happens, it's only with one or two meatballs. But please know that it can happen, and then you're left with delicious baked meatballs, but they are not filled with cheese.
I like to divide the meat, stuff it with cheese, and then roll in spices, because it's easier. But if you prefer, you can mix the spices into the ground beef, and then divide it into 8 portions.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. Or enjoy them cold! You can also freeze them for up to 3 months. Arrange them in a single layer in a freezer bag and seal well. You can thaw them in the fridge and then reheat them in the microwave.