Cheesy Stuffed Meatballs
Impressive baked meatballs filled with melted cheddar, bound with breadcrumbs and Parmesan, and finished with marinara and bubbly mozzarella. A showstopping comfort dish that's perfect for feeding a crowd or impressing at the dinner table.
- 2 lbsground beef
- 1 cupbreadcrumbs
- 2eggs
- ½ cupgrated Parmesan cheese
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspItalian seasoning
- 1 tspsalt
- ½ tspblack pepper
- 6 ozsharp cheddar cheese, cubed
- 1red bell pepper, finely diced
- 2 tbspfresh parsley, chopped
- 2 cupsmarinara sauce
- 1 cupshredded mozzarella cheese
- Preheat your oven to 200°C (400°F). This temperature ensures the meatballs cook through while developing a nicely browned exterior.
- In a large mixing bowl, combine the ground beef, breadcrumbs, beaten eggs, grated Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Using your hands, mix everything together gently but thoroughly until just combined—avoid overmixing, which can make the meatballs dense and tough.
- Fold in the finely diced red bell pepper and fresh chopped parsley, stirring until evenly distributed throughout the mixture. The pepper adds brightness and colour, whilst the parsley contributes herbaceous flavour.
- Divide the beef mixture into 12–16 equal portions, depending on your desired meatball size. Roll each portion into a ball in your hands and set aside on a plate.
- Take one cheddar cheese cube and press it firmly into the centre of each meatball, then seal the meat around it so the cheese is completely encased. This prevents the cheese from leaking out during baking.
- Arrange the stuffed meatballs in a single layer in a baking dish, spacing them slightly apart so they have room to cook and brown evenly.
- Place in the preheated oven and bake for 20–25 minutes until the meatballs are browned on the outside and cooked through, about 71°C (160°F) internal temperature.
- Remove the baking dish from the oven and pour the marinara sauce around (and gently over) the meatballs, distributing it as evenly as possible.
- Sprinkle the shredded mozzarella cheese generously over the top of the meatballs and sauce, creating an even layer.
- Return the dish to the oven and bake for a further 8–10 minutes until the mozzarella is completely melted and bubbly around the edges, creating an irresistibly cheesy finish.
- Remove from the oven and let the dish rest for 5 minutes. This brief rest allows the cheese to set slightly and the internal temperature to stabilise.
- Spoon some of the warm marinara sauce over each meatball before serving, ensuring each portion gets plenty of the savoury sauce and melted cheese.
- Serve hot, directly from the baking dish or transferred to a serving platter. These meatballs are equally at home as a casual family dinner, a crowd-pleasing appetiser, or a make-ahead dish for entertaining.
Chef's Note: The beauty of these stuffed meatballs lies in the contrast between the tender, flavourful meat exterior and the molten cheese centre that reveals itself with each bite. The key to successful cheese-filled meatballs is making sure the cheddar is completely encased in meat—if any cheese peeks through before cooking, it will leak out and brown on the bottom of the baking dish rather than creating that luxurious molten centre. For best results, chill the assembled meatballs for at least 30 minutes before baking; this helps them hold their shape and cook more evenly.
These meatballs are an exceptional make-ahead dish. You can assemble them up to 24 hours ahead, cover them with cling film, and refrigerate until you're ready to bake. Add 5–10 minutes to the initial baking time if they're coming straight from the fridge. They also freeze beautifully—freeze the unbaked meatballs on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 10–15 minutes to the cooking time. Leftovers reheat gently in a low oven or on the stovetop over low heat with a splash of water or additional sauce to prevent drying.
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