These cheese-stuffed meatballs are the ultimate comfort food with a healthy twist—juicy beef meatballs wrapped around a melty cheddar center.
High in protein and naturally low in carbs, they make a satisfying main dish that fits well into everyday cooking.
With minimal prep, pantry-friendly seasonings, and an easy baking method, they’re perfect for weeknight dinners or meal prep, offering both flavor and nourishment in every bite.
Cheese Stuffed Meatballs
Equipment
- 1 Rimmed Baking Sheet (lined with parchment paper or lightly greased baking dish)
- 1 mixing bowl
- 1 Shallow Bowl (for rolling spices)
- Measuring Spoons (for seasonings)
- 1 Knife (for cutting cheese)
- Olive Oil Spray
Ingredients
- 1 pound 450 g lean ground beef (85/15 blend)
- 2 ounces 56 g sharp cheddar cheese, cut into 8 cubes
- 1 teaspoon kosher salt or ½ teaspoon table salt
- ½ teaspoon ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- Olive oil spray for baking
Instructions
- Prepare the baking pan: Preheat your oven to 400°F (200°C) so it has time to fully heat before baking begins. While the oven warms, line a rimmed baking sheet with high-heat-resistant parchment paper to prevent sticking and make cleanup simple. If parchment paper isn’t available, a lightly greased ceramic or glass baking dish works just as well. Preparing the pan properly ensures the meatballs cook evenly and release easily after baking.
- Portion and flatten the meat: Place the ground beef in a mixing bowl and divide it into eight equal portions. This ensures the meatballs cook at the same rate. Take one portion at a time and gently flatten it into a small, round patty with your palms. Each patty should be thick enough to hold a cheese cube but thin enough to fold back around the filling once enclosed.
- Add the cheese filling: Cut the cheddar cheese into eight equal cubes. Place one cube directly in the center of each flattened beef patty. The cheese should sit securely in the middle without touching the edges of the beef, which helps keep it from escaping during cooking.
- Shape into sealed meatballs: Carefully fold the beef edges over the cheese and roll gently between your hands until a smooth, round meatball forms. Take care to fully enclose the cheese with no cracks or openings in the beef. This step is crucial for keeping the filling intact as it melts in the oven. Repeat with the remaining portions until all eight meatballs are shaped.
- Season the exterior: In a shallow dish, stir together the salt, black pepper, garlic powder, and smoked paprika until evenly combined. Roll each meatball in the seasoning mixture, turning until all sides are thoroughly coated. This creates a flavorful outer layer that locks in juices and enhances the smoky, savory taste.
- Arrange and prepare for baking: Place the seasoned meatballs on the prepared baking sheet, leaving about 1 inch of space between each one to allow for even cooking. Lightly mist the tops with olive oil spray, which helps them brown beautifully while staying moist inside.
- Bake to perfection: Transfer the baking sheet to the preheated oven and bake for 18–20 minutes, or until the meatballs are cooked through and the beef reaches an internal temperature of 160°F (71°C). They should appear browned on the outside and slightly sizzling around the edges when done.
- Rest before serving: Remove the pan from the oven and let the meatballs rest for about 5 minutes. Resting keeps the juices inside the meat rather than spilling out when cut and also gives the cheese filling time to settle so it stays creamy instead of running out too quickly.
Notes
- Seal the meatballs tightly to keep the cheese from melting out while baking. Even if a little escapes, the meatballs will still be flavorful and delicious.
- The seasonings can either be mixed directly into the beef before shaping or rolled on the outside as a coating. Both methods work well—it’s just a matter of preference.
- If block cheddar isn’t available, sliced cheddar folded into small stacks makes a fine substitute.
- These meatballs are meal-prep friendly. Store them in the fridge or freezer, then reheat as needed. They taste just as good the next day.
- This recipe is naturally low-carb and high in protein, making it a versatile option for balanced eating.
Chef’s Secrets for Perfect Results
The key to success with cheese-stuffed meatballs lies in the sealing technique.
When shaping the meatballs, take time to firmly press the beef around the cheese cube so there are no gaps.
This prevents the cheese from oozing out during baking.
Using an 85/15 beef blend strikes the right balance between juiciness and structure—the small amount of fat keeps the meat moist without making it greasy.
Rolling the meatballs in a spice blend rather than mixing the spices into the meat adds a flavorful outer crust and helps lock in juices.
Finally, don’t skip the five-minute resting period after baking, as this short pause ensures a tender, juicy bite with a perfectly gooey center.
Serving Suggestions for Every Occasion
These meatballs are versatile and can be enjoyed in many ways.
For a light, low-carb meal, pair them with roasted vegetables or a crisp green salad.
They also make a fantastic topping for zucchini noodles or spaghetti squash if you want a pasta-like experience without the carbs.
For a heartier family dinner, serve them with mashed potatoes, rice, or pasta and a side of marinara sauce.
They also double as a fun party appetizer—simply arrange them on skewers or toothpicks with a dipping sauce like garlic aioli, smoky barbecue, or marinara for a crowd-pleasing bite.
Storage Tips for Freshness and Flavor
Leftovers store beautifully, making these meatballs a great choice for meal prepping.
Place cooled meatballs in an airtight container and refrigerate for up to 3–4 days.
To reheat, cover and warm them in the microwave, or bake uncovered in a 350°F (175°C) oven until heated through.
They also freeze well—arrange cooled meatballs in a single layer in a freezer bag, press out excess air, and store for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Freezing keeps the cheese slightly firmer, but once warmed, it becomes creamy again.
Frequently Asked Questions
1. How do I stop the cheese from leaking out?
Seal the beef completely around the cheese by pressing and rolling firmly. Even so, a small amount of cheese may escape during baking, which is normal. The meatballs remain juicy and flavorful regardless.
2. Can I use a different type of cheese?
Yes! While sharp cheddar adds a bold flavor, mozzarella, pepper jack, or even gouda work well. Softer cheeses melt faster, so be sure to seal them extra carefully.
3. Can I make these meatballs ahead of time?
Absolutely. You can shape and refrigerate them a day in advance, then bake when ready. Alternatively, bake the meatballs, let them cool, and store them in the fridge or freezer for later meals.
4. What sides go best with these meatballs?
These pair beautifully with simple sides like roasted broccoli, garlic green beans, or a mixed salad. For a more filling option, serve them over pasta, rice, or even in a sandwich roll for a cheesy meatball sub.
5. Can I cook them in a skillet instead of baking?
Yes, though baking is more hands-off.
To pan-cook, heat a skillet with a little oil over medium heat, sear the meatballs on all sides until browned, then reduce the heat, cover, and cook until the beef is fully cooked through.
