Cheese Stuffed Meatballs Spicy Sauce (Printable Version)
Juicy meatballs stuffed with mozzarella and smothered in creamy cayenne cheddar sauce. Comfort food at its finest.
# What You'll Need:
→ Meatballs
01 - 1.1 lb ground beef
02 - 0.55 lb ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/2 cup breadcrumbs
06 - 1/4 cup milk
07 - 1 large egg
08 - 1/4 cup fresh parsley, chopped
09 - 3/4 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 3.5 oz mozzarella cheese, cut into 1/2-inch cubes
→ Spicy Cheese Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup milk
15 - 1 cup sharp cheddar cheese, grated
16 - 1/2 teaspoon cayenne pepper
17 - 1/4 teaspoon smoked paprika
18 - 1 tablespoon pickled jalapeños, finely chopped (optional, to taste)
19 - Salt and black pepper, to taste
→ To Serve
20 - Fresh parsley, chopped (optional)
21 - Crusty bread, pasta, or rice (optional)
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak the breadcrumbs in 1/4 cup milk for 5 minutes. Add the ground beef, ground pork, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Gently mix until just combined, being careful not to overwork the meat.
03 - Scoop roughly 2 tablespoons of the meat mixture, flatten it in your palm, and place a mozzarella cube in the center. Wrap the meat around the cheese, rolling it into a ball and ensuring the cheese is completely sealed inside. Repeat with the remaining mixture.
04 - Arrange the stuffed meatballs on the prepared baking sheet. Bake for 20 to 22 minutes until fully cooked through and golden brown on the outside.
05 - While the meatballs bake, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk in 1 cup milk until the mixture is smooth and free of lumps. Continue cooking and stirring for 2 to 3 minutes until the sauce thickens enough to coat the back of a spoon.
07 - Reduce heat to low. Stir in the grated cheddar, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir continuously until the cheese has fully melted and the sauce is creamy and smooth. Season with salt and black pepper to taste.
08 - Transfer the hot meatballs to a serving dish and drizzle generously with the spicy cheese sauce. Garnish with additional chopped parsley if desired. Serve alongside crusty bread, pasta, or rice.
# Chef's Tips:
01 -
- That moment when you cut open a meatball and molten cheese spills out is genuinely thrilling, no matter how many times it happens.
- The spicy cheese sauce is so good you will want to put it on everything from fries to scrambled eggs the next morning.
02 -
- Seal the cheese completely inside each meatball or it will leak out during baking and leave you with hollow meatballs and a cheesy baking sheet.
- Add the cheese to the sauce off the heat or on very low, because boiling cheese sauce causes it to break and turn grainy instead of smooth.
03 -
- Wet your hands slightly before shaping each meatball to prevent the meat mixture from sticking to your palms and tearing.
- Let the meat mixture rest in the fridge for fifteen minutes before shaping if it feels too soft to handle easily.