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Food & Recipes

You’ll Love These Party-Perfect Stuffed Meatballs: They’re Cheesy + Easy to Make

The best part about these tasty cheese stuffed meatballs? You can assemble them ahead of time!

Chicken wings, chili and queso dip aren’t the only crowd pleasers for your Super Bowl spread. Stuffed meatballs are another satisfying snack where each meatball is filled with cheese before baking. This produces meatballs that are sharp and savory with a gooey center. You can serve them on a toothpick to dip into tomato sauce or on a bun as a melty slider. Plus, they keep well in the fridge for up to a day if you want to prep them ahead of time to bake later. Keep reading for tips on how to make tasty cheese stuffed meatballs, along with two recipes to whip up for the big game.

How cheese stuffed meatballs are made

This snack consists of meatballs that are filled with cheese and baked. The end result is meatballs that are crispy on the outside, gooey on the inside and, oh so delicious!

Best kind of cheese to stuff meatballs with

To prevent the cheese oozing out of the center, avoid high-moisture varieties like ricotta and brie. Instead, opt for their low-moisture counterparts such as cheddar, gouda or part-skim mozzarella. Not only do these cheeses melt nicely, but they’re easy to stuff inside of each meatball. Simply wrap a scoop of the meatball mixture around a small chunk of cheese until it’s fully covered. Then, the filled meatballs are ready to bake.

Chef’s secret to juicy and flavorful meatballs

In addition to the cheese, the type of ground meat you use can help prevent the meatballs from drying out. Many meatball recipes use ground beef that contains 80% meat and 20% fat as this ratio keeps the meat juicy. But, for extra moisture and flavor, consider using a ground meat bend called “meatloaf mix” instead. “The ratio of meatloaf mix is usually 1:1:1, meaning that you’ll need equal parts ground beef, ground pork and ground veal,” Matt Morgan, chef and owner, says. This trio works for meatballs as the beef provides heartiness, the veal’s proteins hold them together and the pork adds fat that keeps them moist. You can find this mix in the meat aisle and substitute the full amount of ground beef with it in your desired stuffed meatball recipe.

2 tasty recipes for cheese stuffed meatballs

Below, Tony Sudak, professional chef and butcher for Walden Local Meat, shares his recipes for Cheese Stuffed Meatballs and Stuffed Meatball Sliders With Basil Aioli. If you’re feeding more than five people, consider double or tripling the ingredient measurements for each recipe. This yields plenty of stuffed meatballs to serve, and — if you’re lucky — leftovers to enjoy the next day.

Cheese Stuffed Meatballs

Cheddar cheese stuffed meatballs


  • 2 lbs. ground meatloaf mix
  • 1 egg
  • ½ cup panko bread crumbs
  • 2½ tsp. garlic powder
  • 2½ tsp. onion powder
  • 2 tsp. salt
  • 1 tsp. black pepper
  • ½ tsp. chili flakes
  • 1 tsp. fennel seeds
  • 2 tsp. oregano
  • 1 tsp. marjoram
  • ½ to ¾ lb. of cheddar or gouda cheese, cut into small chunks
  • Tomato sauce, for serving


  • Active: 20 to 25 mins
  • Total time: 50 mins
  • Yield: approximately 10 to 12 meatballs
  1. Preheat oven to 375°F.
  2. Place all ingredients except cheese and tomato sauce in large bowl. Mix by hand until homogeneous mixture forms. To check that meatballs are ready for cooking, place small amount of mixture in your palm and flatten it. Flip your hand upside down. If mixture sticks in your hand, it’s ready to cook.
  3. Scoop golf-ball sized amount of meatball mix into hand and flatten it. Put small piece of cheese in middle of meat and gently close meat around cheese, sealing it shut. Place completed meatball on greased or parchment-lined baking sheet, seal side down. Repeat until all meatballs are formed.
  4. Bake meatballs 20 to 25 minutes. Once cooked, let cool 5 minutes. Pierce cooled meatballs with toothpicks and serve on platter with tomato sauce.
  5. Note: If you want to prep ahead, place stuffed meatballs on the baking sheet and cover tightly with plastic wrap. Store in the fridge for up to 1 day. Allow the meatballs to sit at room temperature for 30 minutes before baking.

Stuffed Meatball Sliders With Basil Aioli

Stuffed meatball sliders


  • 1 batch stuffed meatballs (see recipe above)
  • 10 to 12 slider buns, toasted

Basil Aioli:

  • 1 cup mayonnaise 
  • 2 big bunches fresh basil
  • Touch of olive oil
  • 1 lemon, zested
  • Grated Parmesan cheese, for garnish
  • Salt and black pepper, to taste


  • Active: 29 mins
  • Total time: 54 mins
  • Yield: approximately 10 to 12 sliders
  1. Follow recipe for cheese-stuffed meatballs and while cooking in oven, make basil aioli. 
  2. Add basil to food processor with lemon zest and touch of olive oil. Pulse until basil is macerated, but not destroyed. Then, add mayo and pulse to combine, until homogeneous.
  3. To assemble sliders: Spread layer of basil aioli on both halves of bread, add one meatball, sprinkle parmesan cheese, and cover with top bun. Enjoy.

Continue reading for more mouthwatering snack recipes!

This Easy Stuffed Shrimp Recipe Bakes Up to Sweet, Tender Perfection in Just 15 Minutes

Cheesesteak Egg Rolls Are the Perfect Party Food — Chef’s Easy Secret Guarantees They Cook Up Melty Inside, Crispy Outside

Game Day Snack Recipes That’ll Score Big With Your Crowd — Perfect for Tailgating!

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