Cheese Stuffed Meatballs Spicy Sauce (Print Version)
Gooey cheese-filled meatballs smothered 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:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, combine the ground beef, egg, breadcrumbs, Parmesan, garlic, grated onion, parsley, salt, and pepper. Mix until evenly incorporated.
03 - Divide the mixture into 12 equal portions. Flatten each portion in your palm, place a mozzarella cube in the center, and wrap the meat tightly around the cheese, sealing well to form a ball.
04 - Arrange the meatballs on the prepared baking tray. Bake for 20–25 minutes until golden brown 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 to form a roux.
06 - Gradually whisk in the milk, stirring constantly until the mixture thickens, about 2–3 minutes.
07 - Reduce heat to low. Stir in the cheddar, pepper jack, smoked paprika, cayenne, hot sauce, and salt. Continue stirring until the cheeses are fully melted and the sauce is smooth.
08 - Arrange the hot meatballs on a serving platter and drizzle generously with spicy cheese sauce. Garnish with fresh parsley and serve alongside crusty bread or pasta.
# Expert Advice:
01 -
- The surprise of cutting into a meatball and hitting a pocket of stretchy melted mozzarella is pure joy every single time.
- The spicy cheese sauce is rich enough to coat pasta but bold enough to stand on its own as a dipping sauce.
02 -
- Seal those meatball seams tightly because cheese will find any weak spot and leak out during baking, leaving you with hollow meatballs and a cheesy mess on the tray.
- Adding cold milk too fast to the roux creates lumps that are nearly impossible to whisk out, so pour it in slowly and keep that whisk moving.
03 -
- Wet your hands slightly before shaping each meatball because damp palms prevent the meat from sticking and help you get a smooth, even surface that browns uniformly.
- Take the sauce off the heat the moment the cheese melts because overheating causes the proteins to separate and you end up with a grainy texture instead of silky smooth.