Cheese Stuffed Meatballs Spicy Sauce (Printable Version)
Gooey mozzarella-stuffed meatballs drizzled with a bold, spicy cheddar sauce. Pure comfort on a plate.
# Ingredient List:
→ Meatballs
01 - 1.1 lb ground beef (80/20 blend)
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
18 - 1 tbsp hot sauce
19 - 1/2 tsp salt
→ Serving Suggestions
20 - Fresh parsley, chopped
21 - Crusty bread or pasta
# Step-by-Step Instructions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan, garlic, grated onion, parsley, salt, and pepper. Mix until evenly incorporated without overworking the meat.
03 - Divide the mixture into 12 equal portions. Flatten each portion in your palm, place a mozzarella cube in the center, and wrap the meat around the cheese. Seal edges firmly to form a tight ball.
04 - Arrange meatballs on the prepared baking tray. Bake for 20 to 25 minutes until deeply browned and cooked through to an internal temperature of 160°F.
05 - While the meatballs bake, melt 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 whisk in the milk, stirring continuously until the mixture thickens and coats the back of a spoon, about 2 to 3 minutes.
07 - Reduce heat to low. Stir in cheddar, pepper jack, smoked paprika, cayenne, hot sauce, and salt. Continue stirring until all cheese is fully melted and the sauce is silky smooth.
08 - Transfer hot meatballs to a serving platter and drizzle generously with spicy cheese sauce. Garnish with chopped fresh parsley. Serve alongside crusty bread or over pasta.
# Tips from hearthlykitchen:
01 -
- The surprise of cutting into a meatball and finding a pool of melted cheese inside never gets old, no matter how many times you make it.
- The spicy cheese sauce is versatile enough that you will want to pour it over everything from fries to roasted vegetables by the end of the week.
02 -
- Seal the meatballs tightly around the cheese cubes because any gaps will allow the mozzarella to leak out during baking and you will lose that magical center.
- Adding the cheese to the sauce off the heat or on very low heat prevents it from breaking and becoming grainy, which took me two failed attempts to figure out.
03 -
- Wet your hands slightly before shaping the meatballs because the moisture prevents the meat from sticking to your palms and makes it much easier to get a smooth, even seal around the cheese.
- Let the sauce rest for two minutes off the heat before serving because it thickens to the perfect dipping consistency as it cools slightly.