Cheese Stuffed Meatballs Spicy (Printable version)
Juicy meatballs stuffed with gooey mozzarella, served with creamy spicy cheddar sauce.
# What you need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup breadcrumbs
06 - 1/4 cup whole milk
07 - 1 large egg
08 - 1/4 cup fresh parsley, chopped
09 - 3/4 tsp kosher salt
10 - 1/2 tsp black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tbsp unsalted butter
13 - 2 tbsp all-purpose flour
14 - 1 cup whole milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 tsp cayenne pepper
17 - 1/4 tsp smoked paprika
18 - 1 tbsp pickled jalapeños, finely chopped (optional)
19 - Salt and black pepper, to taste
→ To Serve
20 - Fresh parsley, chopped (optional)
21 - Crusty bread, pasta, or rice (optional)
# How To:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak the breadcrumbs in 1/4 cup milk for 5 minutes. Add the ground beef, ground pork, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Gently mix until just combined, being careful not to overwork the meat.
03 - Scoop approximately 2 tablespoons of the meat mixture and flatten it in your palm. Place a mozzarella cube in the center and wrap the meat around it, sealing completely. Roll into a ball and repeat with the remaining mixture.
04 - Arrange the stuffed meatballs on the prepared baking sheet. Bake for 20 to 22 minutes until fully cooked through and golden brown on the outside.
05 - While the meatballs bake, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk in 1 cup milk until the mixture is smooth and free of lumps. Continue cooking and stirring for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
07 - Reduce heat to low. Stir in the grated cheddar, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir continuously until the cheese is completely melted and the sauce is velvety smooth. Season with salt and pepper to taste.
08 - Transfer the hot meatballs to a serving platter and drizzle generously with the spicy cheese sauce. Garnish with additional chopped parsley if desired. Serve alongside crusty bread, pasta, or rice.
# Expert Advice:
01 -
- The surprise factor of cutting open a meatball and having mozzarella stretch out is worth every bit of effort.
- That spicy cheese sauce turns an already great dish into something you will crave on cold evenings.
- Ground beef and pork together create a tenderness that beef alone can never achieve.
02 -
- Do not overmix the meat because working it too much creates dense, tough meatballs that feel more like hockey pucks.
- Make sure the mozzarella cube is completely enclosed in meat or it will leak out during baking and leave you with a hollow meatball.
03 -
- Wet your hands slightly before rolling each meatball and the meat will not stick to your palms nearly as much.
- Let the sauce rest for a minute off the heat before serving because it thickens into the perfect drizzling consistency.