Cheese-Stuffed Meatballs Recipe

Jul 26, 2011 12:01 pm

A cheesy surprise in every meatball!

Photo: Mark Shaw
Photo: Mark Shaw
Mozzarella's a classic in cheese-stuffed meatballs, or try it with smoked provolone for a classy variation.

As I was frying these cheese stuffed meatballs in the Food Republic Test Kitchen, I yelled over to our photographer Mark, "Okay we've got time-sensitive balls coming up in 3 minutes!" He looked at me, puzzled. "Because of the oozy cheese," I eloquently clarified, "We want to get a shot of the cheese melting out." "Ah, gotcha," he said. 

I love the look of surprise on my friends' faces when they cut into one of these gems and a lava floe of mozzarella ensues. These meatballs are fantastic doused in tomato sauce atop the pasta of your choice, but where they really shine is in a meatball sub. Isn't that a beautiful thought? 

Servings: 4


1 pound ground beef
1/2 white onion finely chopped
1 clove garlic, finely chopped
2 tablespoons Italian parsley, minced
1 egg
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup breadcrumbs
1/2 pound mozzarella, cut into 1-inch cubes
1 tablespoon olive oil
  1. In a large bowl, combine ground beef, onions, garlic, parsley, egg, salt, pepper and breadcrumbs (don't overmix or they'll be rock-solid).
  2. Divide mixture into 8 balls.
  3. Semi-flatten each ball, add a cube of mozzarella to the center and sculpt the meat mixture around it to form a seal.
  4. Heat olive oil in a large, heavy pan and fry meatballs on each side (we know they're balls, find sides) for 3-5 minutes, or until browned.
  5. Serve while piping hot for best cheese effect. 
Level of Difficulty: 
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