Cheese Stuffed Meatballs Spicy Sauce (Printable)
Gooey mozzarella-stuffed meatballs drizzled with creamy spicy cheddar sauce for a hearty, comforting 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 tsp kosher salt
10 - 1/2 tsp black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tbsp unsalted butter
13 - 2 tbsp all-purpose flour
14 - 1 cup whole milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 tsp cayenne pepper
17 - 1/4 tsp smoked paprika
18 - 1 tbsp pickled jalapeños, finely chopped (optional)
19 - Salt and black pepper, to taste
→ To Serve
20 - Fresh parsley, chopped (optional)
21 - Crusty bread, pasta, or rice (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak the 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 with your hands until just combined, being careful not to overwork the meat.
03 - Scoop roughly 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center and carefully wrap the meat around it, sealing all edges to fully enclose the cheese. Roll between your palms to form a smooth ball. Repeat with the remaining mixture and arrange on the prepared baking sheet.
04 - Bake for 20–22 minutes until the meatballs are fully cooked through and golden brown on the outside.
05 - While the meatballs bake, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes to form a smooth roux.
06 - Gradually whisk in 1 cup milk, stirring constantly to prevent lumps. Continue cooking and stirring 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 completely melted and the sauce is smooth and creamy. Season with salt and black pepper to taste.
08 - Transfer the hot meatballs to a serving dish and generously drizzle with the spicy cheese sauce. Garnish with additional chopped parsley if desired. Serve alongside crusty bread, pasta, or rice.
# Expert Suggestions:
01 -
- That moment when you cut open a meatball and melted cheese oozes out never gets old, and it will make you feel like a kitchen genius.
- The spicy cheese sauce is versatile enough to pour over everything from fries to roasted vegetables once you master it.
02 -
- Seal the cheese completely inside each meatball because even a tiny gap will cause molten cheese to leak out and burn onto your baking sheet.
- Adding the cheese off the heat or on very low prevents the sauce from breaking and turning grainy instead of smooth.
03 -
- Wet your hands slightly with cold water before rolling each meatball to prevent the meat from sticking to your palms and tearing.
- Grate your own cheddar from a block rather than using pre shredded bags because the anti caking additives in bagged cheese prevent it from melting smoothly.