Cheese stuffed meatballs, tender and juicy meat bites filled with delicious melted cheese. Perfect to enjoy on their own, as finger food, or accompanied by a fresh salad.
These meatballs are a real treat for the palate. Great for a family lunch, with that extra touch that makes them special, or for a dinner with friends.
Their preparation is really easy and the result is guaranteed: a feast of flavors that will win over everyone, both adults and children.
Cheese stuffed meatballs are a tasty variant of classic meatballs. The basic preparation includes a mixture of ground meat (I used beef, but pork or a mix is also fine), bread soaked in milk, eggs, grated cheese, chopped parsley, garlic and various spices. The real surprise is inside: a cube of melting cheese (like mozzarella, provola, or scamorza) that melts during cooking in the pan, creating a soft and flavorful core.
The combination of flavorful meat with the melted cheese core makes them an irresistible dish: one leads to another.
Let’s see together how to make the recipe for Cheese Stuffed Meatballs. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.88 lbs ground beef
- 2 slices stale bread
- 1/3 cup milk
- 1 egg
- 2 tbsps grated parmesan
- to taste parsley
- 1/2 clove garlic
- 1 tbsp breadcrumbs (adjust based on the mixture)
- to taste salt
- to taste pepper
- 2.82 oz scamorza (sweet or mozzarella – cut into cubes)
- to taste breadcrumbs
Tools
- 2 Bowls
- 1 Chopper
- 1 Electric Grater
- 1 Pan
Steps
First, crumble the stale bread into a bowl, cover it with milk, and let it soften for about 10-15 minutes.
In another bowl, put the ground meat, egg, grated parmesan, garlic, and chopped parsley, salt, and pepper. Squeeze the soaked bread well to remove excess milk and add it to the meat mixture.
Mix all the ingredients well with your hands until you get a homogeneous and workable mixture. If necessary, add some breadcrumbs to absorb excess moisture, but without making the mixture too dry.
Take a portion of the mixture (about a large walnut) using a spoon and flatten it on the palm of your hand, place 2-3 cubes of scamorza in the center. Close the mixture gently around the cheese, forming a round meatball and sealing the edges well to prevent cheese from leaking out during cooking.
Roll each meatball in breadcrumbs, pressing slightly to adhere well.
In a large pan, heat plenty of oil, when it is hot (around 340-355°F, you can test it with a piece of bread that should brown in a few seconds), gently immerse the meatballs, a few at a time, to not lower the oil temperature too much.
Fry the meatballs for about 5-7 minutes, turning them often, until golden and crispy on all sides.
Drain the meatballs on kitchen paper to remove excess oil and serve the fried cheese stuffed meatballs hot, so the cheese center is still gooey. Here they are ready. Enjoy!
Until the next recipe
Storage
You can store the cheese stuffed meatballs in the refrigerator for up to 3-4 days, in an airtight container.
If you do not plan to consume the meatballs within 3-4 days, freezing is an excellent option to keep them longer.
Tips and Suggestions
– For extra flavor, you can add a pinch of nutmeg or other finely chopped herbs (like basil, oregano, or thyme) to the mixture.
– Make sure the cheese is very dry to avoid releasing too much water during cooking.
– Instead of just beef, you can use a mix of beef and pork for a richer, juicier taste, or crumbled sausage for a spicy touch.
– Besides sweet scamorza, try using smoked for a more intense flavor, mozzarella, emmental, or a cheese mix.
– Do not fry too many meatballs at once to maintain a consistent oil temperature and achieve uniform, crispy frying.
– If you prefer lighter cooking, you can bake the meatballs in a preheated oven at 350°F for about 20-25 minutes, until golden. In this case, the exterior will be less crunchy but still tasty. Alternatively, use an air fryer.
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