Cheese Stuffed Meatballs are the ultimate family-friendly food! They are easy to make and always a big hit. Eat them alone, with spaghetti, or in a slow cooker ravioli!

When I was little I loved my mom’s meatloaf…she would stuff a very generous amount of mozzarella cheese right in the middle of it and it was absolutely delicious.

I make it for my husband all the time so it shouldn’t have been a surprise for me a few weeks ago when he suggested that I make meatballs using the same premise-because really, isn’t everything better stuffed with cheese?

Why I love this recipe

These Cheese Stuffed Baked Meatballs are the ultimate in easy weeknight dinners-and the entire family will love them! They can be whipped up in just 30 minutes, making them the perfect solution for those busy weeknight dinners.

You can also make these meatballs ahead of time and freeze them, so they are great for meal prep as well!

Ingredients

ground beef and ground pork – this combination has SO much flavor
eggs – these help to hold the meatballs together
milk – any fat level is fine
Italian breadcrumbs
spices – onion and garlic powder, paprika, cayenne pepper, salt and pepper
mozzarella cheese – cut into 1 centimeter square cubes

Step by step

Tip: Before you start mixing the meatballs up, make sure you have your prepped cheese within reach so you don’t cross-contaminate anything in your kitchen as you are handling the raw meat.

hand holding cheese stuffed meatball half

cheese stuffed meatballs on baking sheet before baking

Preheat the oven and prep your baking sheets.
Combine all ingredients except the cheese, mix well using your hands.
Form meatballs around the cubes of cheese, about 1 1/2 inches wide. Be sure to seal the meat around the cheese!
Place meatballs on the baking sheets.
Bake for 14 minutes or until they begin to brown.

Serving suggestions

Serve these in meatballs subs, with spaghetti, or on their own as the main with your favorite sides. You can also pair them with marinara for dipping as an appetizer.

Storage and freezing

Store leftover meatballs in an airtight container in the refrigerator up to 3 days. Reheat in the microwave.

To freeze the meatballs, allow to cool on the baking sheet then remove from the foil and transfer to the clean baking sheet beneath (so they don’t freeze to the fat that was released during cooking.) Place the baking sheet in the freezer for an hour, then transfer to a freezer bag for storage.

If you try this recipe please comment and rate it below, I love hearing from you!