Recipe for Cheese Stuffed Meatballs are not only delicious but extremely easy to prepare. Serve over pasta or in bread as a meatball sub

16 + pieces cheddar cheese cubed
900g ground beef
1/2 cups Italian breadcrumbs
1-2 eggs
1 tablespoon dried parsley
1 tablespoon onion powder
Salt and ground black pepper to taste and a generous pinch of each
1 tablespoon olive oil plus a drizzle to coat the skillet
1 jar (700ml) Marinara sauce

Cheese For the sauce:
1 large egg beaten
250g container ricotta cheese
1 cup mozzarella cheese shredded
60g freshly grated parmesan cheese
1/2 tablespoon dried parsley
Salt and ground black pepper to taste a good pinch of both.

How to
Cube cheese into 2.5cm cubes or use store-bought cubed cheddar cheese.

Combine all the ingredients for the cheese for the sauce, cover and refrigerate until ready to be used.

In a medium bowl, combine ground beef, breadcrumbs, eggs, and parsley. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into a small ball (about 2 tablespoons, or a size of a larger golf ball) and press into a disk. Then place in the middle of the patty, 1 cube of cheese (you can use mozzarella string cheese as well) into the centre, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.

Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stove-top over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for about 10 minutes, or until cooked through.

Lastly, add previously prepared cheese mixture for the sauce; a spoonful all around the skillet and in between meatballs. Cover and allow it to cook on low heat for 5 to 10 minutes.

Serve warm over pasta. Garnish with more herbs and parmesan, if desired.

Recipe Notes:
Leftovers: Place in airtight container and refrigerate for up to 5 days or freeze for a month


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Recipe provided courtesy of Sandra’s Easy Cooking food blog.