Sharing my Cheddar Stuffed Homemade Meatballs with you today! A simple meatball recipe stuffed with cheese and packed with amazing Italian flavors!
Homemade Meatballs
I’ve always been of fan of making homemade meatballs. Maybe it reminds me a bit of my cooking contest days when I created giant homemade burgers. Some of my favorite memories! If you’ve never made a meatball recipe, there’s no better time to give it a try! You’ll love this flavorful meatball recipe. Hope you enjoy!
For another delicious Picky Palate meatball recipe, try my Classic Homemade Meatballs. Make sure you are following Picky Palate on Instagram for sneak peeks of what’s coming to Picky Palate.
What You’ll Need
- ground beef
- ground sausage
- garlic bread crumbs
- heavy cream
- hot sauce
- large egg
- kosher salt
- black pepper
- minced garlic
- cheddar cheese cubes
- extra virgin olive oil
- prepared pasta sauce
How To Make Homemade Stuffed Meatballs
- Place beef, sausage, bread crumbs, cream, hot sauce, egg, salt, pepper and minced garlic into a large mixing bowl. Gently stir to combine all ingredients without over stirring. Scoop heaping tablespoon size meatballs onto a parchment lined dish. Place cheese cubes in the middle of each meatball and roll into balls making sure cheese is surrounded with meatball mixture.
- Heat oil in large skillet over medium heat. Place meatballs, in batches into oil and cook on all sides to brown. Usually 3 minutes per side. Remove meatballs from heat. To serve, simmer in pasta sauce. Serve with pasta or on hoagie rolls.
Note: I use a medium cookie scoop to scoop my meat mixture onto a parchment lined dish. This way your meatballs are all the same size.
Place a piece of cheese in the middle of each mound of meat. Roll the meatballs into tight rounds, making sure the cheese is fully enclosed.
Heat oil into a large skillet over medium heat. When it’s hot place meatballs, in batches, into hot pan.
Let them brown for about 3-4 minutes per side. Give a turn to get the other side. You’ll notice some of the cheese will ooze out of some meatballs. This is normal.
How To Serve Homemade Meatballs
I like to simmer my meatballs in red sauce and serve over hot pasta.
How To Store Leftovers
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat as needed. For any leftover meatballs, use them inside hoagie rolls for another dinner idea.
Cheddar Stuffed Homemade Meatballs
Equipment
- Stove
- Dutch Oven or large pot
- large mixing bowl
- measuring cups
- measuring spoons
- mixing spoons
Ingredients
- 1 1/2 pounds ground beef
- 1/2 pound ground sausage
- 1/4 cup garlic bread crumbs I used Progresso
- 3 tablespoons heavy cream
- 12 shakes hot sauce I used Tapatio
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced garlic
- 28-30 1/2 inch cheddar cheese cubes cheese sticks cut into cubes works fine too
- 3 tablespoons extra virgin olive oil
- 26 ounce Jar of your favorite pasta sauce
Instructions
- Place beef, sausage, bread crumbs, cream, hot sauce, egg, salt, pepper and minced garlic into a large mixing bowl. Gently stir to combine all ingredients without over stirring. Scoop heaping tablespoon size meatballs onto a parchment lined dish. Place cheese cubes in the middle of each meatball and roll into balls making sure cheese is surrounded with meatball mixture.
- Heat oil in large skillet over medium heat. Place meatballs, in batches into oil and cook on all sides to brown. Usually 3 minutes per side. Remove meatballs from heat. To serve, simmer in pasta sauce. Serve with pasta or on hoagie rolls.
Nutrition
Pin Cheddar Stuffed Homemade Meatballs
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I made this recipe for the family yesterday they loved it.