Cheesy Stuffed Meatballs: a delicious bite-sized surprise. Great for a family lunch, with that extra touch that makes them special, or for a fun dinner with friends.
These cheesy stuffed meatballs are a delightful twist on a classic, offering a burst of flavor and a satisfyingly melty surprise in every bite. They’re surprisingly easy to make and are always a crowd-pleaser, whether served as an appetizer, a main course with your favorite sauce, or even tucked into a warm sandwich.
Serve them on skewers as a fun and easy appetizer.
Let’s see how to make the Cheesy Stuffed Meatballs recipe! So let’s get started.
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Ingredients
For the meatballs
For the filling
Tools
Steps
1) Prepare the meatball mixture
First, crumble the stale bread into a bowl and soak in milk for a few minutes until softened.
In a large bowl, add the ground meat, egg, Parmesan cheese, minced garlic and chopped parsley. Season generously with salt and pepper. Squeeze the soaked bread well with your hands to remove excess milk and add it to the meat mixture.
Using your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the meatballs tough. If necessary, add a little breadcrumbs to absorb excess moisture, but without making the dough too dry.
Take a small handful of the meat mixture and flatten it in the palm of your hand. Place a cube of cheese in the center. Bring the edges of the meat together and roll it gently to form a ball, ensuring the cheese is completely sealed inside. Repeat with the remaining meat and cheese. Coat each meatball in breadcrumbs, pressing lightly to make it stick well.
2) Cook the meatballs
Heat a drizzle of olive oil in a large skillet over medium heat. Carefully place the meatballs in the skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
Cook the meatballs for about 8-10 minutes, turning them occasionally, until they are browned and crispy on all sides and cooked through.
Finally drain the meatballs on kitchen paper to remove excess oil and serve the fried cheese-filled meatballs piping hot, so that the cheese heart is still stringy. Here they are. Enjoy!
Buon appetito!
Storage
You can store the Cheese Stuffed Meatballs in the refrigerator for up to 3-4 days, closed in an airtight container.
If you don’t plan on consuming the meatballs within 3-4 days, freezing is a great option to preserve them longer. They can last in the freezer for 2-3 months.
You can also freeze them before cooking. Arrange the formed meatballs on a baking sheet so they aren’t touching and freeze until solid. Then, transfer them to a freezer bag or container.
Tips and Tricks
– Add a pinch of red pepper flakes to the meat mixture for a little heat.
– Experiment with different fresh herbs like oregano, basil, or thyme. Finely chop them and mix them into the meat.
– Overmixing the meat will result in tough meatballs. Mix just until everything is combined.
– Lightly dampen your hands with cold water before rolling the meatballs. This prevents the meat mixture from sticking to your hands.
– Try to make the meatballs roughly the same size so they cook evenly.
– You can prepare the meatballs (formed but uncooked) a few hours in advance and keep them covered in the refrigerator until you’re ready to cook them.
– When forming the meatballs around the cheese, make sure the cheese is completely enclosed to prevent it from oozing out too much during cooking.
– Don’t skimp on the cheese filling! A good-sized cube will give you that satisfying melty center.
– You can also cook the meatballs directly in your favorite tomato sauce. Bring the sauce to a simmer and gently drop the meatballs in. Cook until they are cooked through.
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Varied doses for servings
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