Cheese Stuffed Meatballs Spicy Sauce (Printable Version)
Beef meatballs filled with melted mozzarella, topped with a bold spicy cheddar pepper jack sauce.
# 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
→ For Serving
20 - Fresh parsley, chopped
21 - Crusty bread or pasta
# How To Make:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a large mixing bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, grated onion, chopped parsley, salt, and black pepper. Mix gently until evenly incorporated, being careful not to overwork the meat.
03 - Divide the mixture into 12 equal portions. Flatten each portion in the palm of your hand, place a mozzarella cube in the center, and wrap the meat around the cheese. Seal the edges well and roll into a smooth ball.
04 - Arrange the stuffed meatballs on the prepared baking tray. Bake for 20–25 minutes until golden brown on the outside 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, stirring constantly to form a smooth roux.
06 - Gradually pour in the whole milk while whisking continuously. Continue cooking and stirring for 2–3 minutes until the mixture thickens to a creamy consistency.
07 - Reduce heat to low. Add the shredded cheddar, pepper jack cheese, smoked paprika, cayenne pepper, hot sauce, and salt. Stir constantly until all the cheese has melted and the sauce is smooth and velvety.
08 - Transfer the hot meatballs to a serving dish and drizzle generously with the spicy cheese sauce. Garnish with freshly chopped parsley. Serve alongside crusty bread or over pasta.
# Expert Advice:
01 -
- The hidden mozzarella center turns every meatball into a miniature celebration of gooey, melted joy.
- The spicy cheese sauce is the kind of thing you will want to put on everything from fries to toast.
02 -
- Seal those meatball seams tightly because watching cheese escape onto the tray instead of staying inside where it belongs is a heartbreak you can easily avoid.
- Add the cheese to the sauce off the heat or on very low, because boiling cheese sauce causes it to break and turn grainy rather than silky.
03 -
- Wet your hands slightly before shaping the meatballs and the mixture will not stick to your palms, making the whole process faster and less frustrating.
- Shred your own cheese from a block rather than buying pre shredded bags, because the anti caking powder on bagged cheese prevents it from melting smoothly.