Cheese Stuffed Meatballs Spicy Sauce (Printable)
Beef meatballs loaded with melted mozzarella, drenched in a bold spicy cheddar sauce for ultimate comfort food.
# What You Need:
→ Meatballs
01 - 1.1 lb ground beef (80/20 blend preferred)
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 1/4 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 1 small onion, finely grated
07 - 2 tbsp chopped fresh parsley
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 3.5 oz mozzarella cheese, cut into 12 small cubes
→ Spicy Cheese Sauce
11 - 2 tbsp butter
12 - 2 tbsp all-purpose flour
13 - 1 cup whole milk
14 - 1 cup shredded cheddar cheese
15 - 1/2 cup shredded pepper jack cheese
16 - 1 tsp smoked paprika
17 - 1/2 tsp cayenne pepper (adjust to taste)
18 - 1 tbsp hot sauce (optional, for extra heat)
19 - 1/2 tsp salt
→ Serving Suggestions
20 - Fresh parsley, chopped
21 - Crusty bread or pasta
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a large mixing bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, grated onion, chopped parsley, salt, and black pepper. Mix gently until evenly incorporated, being careful not to overwork the meat.
03 - Divide the mixture into 12 equal portions. Flatten each portion in the palm of your hand, place a mozzarella cube in the center, and wrap the meat around the cheese. Seal the edges well and roll into a smooth ball. Arrange on the prepared baking tray.
04 - Bake in the preheated oven for 20 to 25 minutes until the meatballs are golden brown on the outside and cooked through to an internal temperature of 160°F.
05 - While the meatballs bake, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a smooth roux.
06 - Gradually whisk in the whole milk, stirring continuously to prevent lumps. Continue cooking and stirring for 2 to 3 minutes until the mixture thickens enough to coat the back of a spoon.
07 - Reduce heat to low. Add the shredded cheddar, pepper jack cheese, smoked paprika, cayenne pepper, hot sauce, and salt. Stir constantly until all the cheese has melted and the sauce is smooth and creamy.
08 - Arrange the hot meatballs on a serving platter and drizzle generously with the spicy cheese sauce. Garnish with fresh chopped parsley. Serve alongside crusty bread or over pasta.
# Expert Tips:
01 -
- The surprise of cutting into a meatball and hitting a pocket of stretchy, molten mozzarella never gets old, no matter how many times you make these.
- The spicy cheese sauce is versatile enough that you will start drizzling it over everything from fries to roasted broccoli.
- They look impressive enough for a party but are honestly simple enough for a weeknight when you need comfort food fast.
02 -
- Seal the cheese completely inside each meatball or it will leak out during baking and leave you with hollow centers and a burnt cheese mess on your tray.
- Do not let the sauce boil after adding the cheese or it will break and turn grainy instead of smooth.
- Let the meatballs rest for two minutes after baking so the molten cheese inside cools slightly and does not burn eager mouths.
03 -
- Wet your hands slightly with cold water before shaping each meatball and the meat will not stick to your palms nearly as much.
- Shred your own cheese from a block rather than buying pre shredded bags. The anti caking agents on bagged cheese make the sauce grainy no matter how patiently you stir.