Cheese Stuffed Meatballs
Tender beef meatballs with smoky spices and a melted cheddar filling, baked to golden perfection. A high-protein, low-carb dinner that’s easy to prepare, family-friendly, and great for make-ahead meals.
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.
