Homemade Easy Cheesy Meatballs are my favorite way to enjoy my pasta. Homemade meatballs that are stuffed with mozzarella cheese. Serve over a bed of pasta and your favorite tomato sauce.
One of my family’s favorite meals is spaghetti and meatballs. Once in a while, I’ll go the quick route and use frozen meatballs that I simply pop in the oven to cook. Other times, I’ll take a few extra minutes and make homemade meatballs. My family can always tell the difference. Homemade meatballs for the win!
If I want to really knock their socks off, I’ll make homemade meatballs with a little surprise inside: melted cheese. Memories are made at the dinner table with this recipe for Easy Cheesy Meatballs!
Easy Cheesy Meatballs
Not only do kids love eating this recipe, but they can also help make it. Make sure everyone has clean hands and wash them good before and after. It’s raw meat after all so it’s important to teach them about how to properly handle meat.
One way the kids can help with this recipe is to have them stick the cheese pieces inside each of the meatballs and then roll them into balls. My youngest loves to help out in the kitchen.
Serve these babies on a bed of spaghetti with marinara sauce. Sooooo good! How can you resist? I sure can’t! You might also like this One-Pan Spaghetti.
What Kind of Meat Do You Use for these Meatballs
I use a mix of sausage and beef. I find it offers tons of flavor and gives these meatballs a juicy and tender texture. Now if you want to use just straight ground beef or sausage you are welcome to go that route. We just prefer the blend of meat.
Why are my Meatballs Tough
Meatballs can become tough for a handful of reasons. The biggest issue is not enough moisture when mixing your meatballs. Make sure you measure ingredients correctly, so they have the right amount of moisture to dry ingredients. Also, don’t overmix your mixture, or it will make the balls tough.
Why Do You Put Eggs in Meatballs
Eggs are used in meatballs to help bind the meat and dry ingredients together. This is what helps them stay stuck together and form into balls, so they cook into perfect meatballs.
Getting a consistent size meatball is key so that all your meatballs cook up the same way. I use a cookie scoop to ensure all my meatballs are very close in size. If you are the type that enjoys the perfection, use a scale to weigh each ball.
How to Serve Up Cheesy Meatballs
- Over a bed of pasta with a tomato-based sauce
- With a side of garlic bread or breadsticks
- Serve in a hoagie sandwich
- Eat with your favorite vegetable side
- Stick a toothpick in and serve as an appetizer
As you can see there is no wrong way to serve up these stuffed meatballs!
How to Cook Cheesy Meatballs
Start by preheating your oven. Then in a pan, you want to add in olive oil and onions and garlic. Cook until they are translucent, and offer a fragrance. Now grab a bowl and add in your bread crumbs, cheese, seasonings and herbs, and stir until combined. Then once the onions and garlic are done, pour into the bowl. Then add in your meat, egg, and mix until nice and combined.
Spray muffin tin with non-stick spray, and form your meatballs. Take a small piece of cheese and place in the center of meatball base, then form the meat all around it to hide the cheese. Repeat till all the meatballs are done.
Top each meatball with marinara or pasta sauce, and a splash of parmesan and bake.
Can You Freeze Uncooked Meatballs
Yes. Just lay them out on a baking sheet and then toss in the freezer to help them flash freeze. Then once frozen transfer to a freezer bag or container. They will store raw in the freezer for up to four months. Then when ready to use, place in the muffin tin and top with sauce and cheese and bake. Add time to cook time since it is frozen.
You can also freeze pre-cooked meatballs the same way. Then just warm up in the microwave or oven when ready to eat.
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Can I Swap The Mozzarella Cheese with Another Cheese for Cheesy Meatballs
Of course. I love the classic mozzarella but you can use pepper jack for a heat factor, cheddar, or any other type of cheese. It will, of course, change the flavor, but I am sure it will be a tasty treat.
How often do you make homemade meatballs? Do you ever stuff yours with cheese?
- 1 lb. lean ground beef
- 8 oz. Italian sausage (ground)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp olive oil
- 1 egg
- 1⁄2 cup bread crumbs
- 1⁄4 cup Parmesan cheese
- handful of parsley, chopped
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- 1⁄4 tsp salt
- 1⁄4 tsp black pepper
- 3 mozzarella cheese sticks, each stick cut into 4 pieces
- 1 cup marinara sauce
- Heat oven to 400F. In a skillet over medium heat, drizzle about 1 tsp olive oil, then add onions and garlic. Cook for a few minutes until onions are translucent. Remove from heat and set aside.
- In a large bowl, add bread crumbs, Parmesan cheese, parsley, oregano, basil, thyme, salt, and pepper; stir to combine. Add cooked onions and garlic; stir to combine. Add egg, beef, and sausage and combine well, until everything is fully incorporated into the meat (I like to use my hands or the potato masher).
- Spray a 12 muffin tin with nonstick spray, set aside. Using your hands, take about 2 tbsp. meat mixture and place into your palm, molding the bottom of the meatball. Place a piece of cheese sticks directly into the center, pressing down a bit, but don’t poke it through the bottom. Then, take about another 1-2 tbsp. meat mixture and set it on top of the cheese/meat, and form into a ball. Place into the muffin tin. Repeat until all spots are filled.
- Top the meatballs with 1 tbsp. marinara, and a bit of Parmesan cheese; place into oven and cook for 45-50 minutes, or until the meatballs reach 165F. Remove from oven, let cool for about 10 minutes. Scoop meatballs out carefully and place onto a wire rack (put some paper towels under the wire rack to catch the grease. Let stand 5 more minutes. Serve over pasta and with additional sauce if desired – enjoy!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 442mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 18g