Cheese Stuffed Meatballs Spicy Sauce (Printable)
Gooey mozzarella-stuffed meatballs smothered in creamy spicy cheddar sauce—pure comfort on a plate.
# What You'll 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 milk
07 - 1 large egg
08 - 1/4 cup fresh parsley, chopped
09 - 3/4 tsp 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 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, to taste)
19 - Salt and black pepper, to taste
→ To Serve
20 - Fresh parsley, chopped (optional)
21 - Crusty bread, pasta, or rice (optional)
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak breadcrumbs in 1/4 cup milk for 5 minutes. Add ground beef, ground pork, finely chopped onion, minced garlic, egg, chopped parsley, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat.
03 - Take approximately 2 tablespoons of the meat mixture and flatten it in the palm of your hand. Place a mozzarella cube in the center and shape the meat around the cheese, sealing it completely. Repeat with the remaining mixture to form all meatballs.
04 - Arrange the stuffed meatballs on the prepared baking sheet. Bake for 20–22 minutes until fully cooked through and nicely browned on the outside.
05 - While the meatballs bake, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk in 1 cup milk until smooth and no lumps remain. Continue cooking, stirring frequently, until the mixture thickens, about 2–3 minutes.
07 - Reduce heat to low. Add grated cheddar cheese, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir until the cheese is completely melted and the sauce is 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 Suggestions:
01 -
- The surprise cheese center turns every bite into something worth slowing down for, and guests always ask for the secret.
- That spicy cheese sauce is rich enough to stand on its own, but draping it over a stuffed meatball feels almost unfairly good.
02 -
- Seal the cheese completely inside each meatball because any exposed corners will leak onto the pan and you will lose that gooey center.
- Mix the meat gently and stop as soon as everything is combined because overworking it makes the texture tight and rubbery.
03 -
- Wet your hands slightly before shaping each meatball because the moisture prevents sticking and gives you a smoother seal around the cheese.
- Grate the cheddar yourself from a block because pre shredded cheese is coated in anti caking powder that makes the sauce grainy instead of velvety.