Cheese Stuffed Meatballs Spicy Sauce (Printable)
Gooey mozzarella-stuffed meatballs baked golden and draped in a creamy, spicy cheddar sauce.
# What You'll Need:
→ Meatballs
01 - 1 lb ground beef
02 - ½ lb ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - ½ cup breadcrumbs
06 - ¼ cup milk
07 - 1 large egg
08 - ¼ cup fresh parsley, chopped
09 - ¾ teaspoon salt
10 - ½ teaspoon black pepper
11 - 3.5 oz mozzarella cheese, cut into ½-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 - ½ teaspoon cayenne pepper
17 - ¼ 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)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, soak breadcrumbs in ¼ cup milk for 5 minutes. Add ground beef, ground pork, onion, garlic, egg, parsley, salt, and black pepper. Gently mix until just combined, being careful not to overwork the meat.
03 - Take approximately 2 tablespoons of the meat mixture, flatten it in your palm, and place a mozzarella cube in the center. Shape the meat around the cheese, sealing it completely. Repeat with the remaining mixture and arrange on the prepared baking sheet.
04 - Bake for 20–22 minutes, or until the meatballs are fully cooked through and nicely browned on the outside.
05 - While the meatballs bake, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly to form a smooth roux.
06 - Gradually whisk in 1 cup milk until smooth. Continue cooking and stirring until the mixture thickens, about 2–3 minutes.
07 - Reduce heat to low. Add cheddar cheese, cayenne pepper, smoked paprika, and pickled jalapeños if using. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
08 - Serve the hot meatballs drizzled generously with spicy cheese sauce. Garnish with additional chopped parsley if desired. Pair with crusty bread, pasta, rice, or a fresh green salad.
# Expert Tips:
01 -
- The cheese pull when you cut into a meatball is genuinely ridiculous and worth every bit of effort.
- That spicy sauce converts people who claim they do not like spicy food, one cautious bite at a time.
02 -
- Seal the cheese completely inside the meatball with no visible cracks or the cheese will leak out during baking and leave you with hollow centers.
- Low heat when melting the cheese into the sauce prevents it from turning grainy or breaking, patience here pays off.
03 -
- Wet your hands slightly before rolling each meatball and the mixture will not stick to your palms.
- Let the sauce rest off the heat for two minutes before serving because it thickens into the perfect drizzling consistency.