These queso-stuffed meatballs are a fun twist on a classic dish! Juicy beef meatballs hug a gooey cheese center that melts perfectly when baked.
Who wouldn’t love a surprise bite of melted cheese? I like to dip them in marinara sauce, making them extra tasty. You might want to make a big batch—trust me, they disappear fast! 😄
Key Ingredients & Substitutions
Ground Beef: Choose lean ground beef for less grease. You can also use ground turkey or chicken if you’d like a lighter option. I often mix beef with pork for added flavor and juiciness!
Queso Fresco or Mozzarella: For the gooey center, queso fresco adds a nice flavor. If you can’t find it, mozzarella is a perfect substitute. You can even try pepper jack for a spicy kick.
Breadcrumbs: I prefer using plain or Italian-seasoned breadcrumbs. If you need a gluten-free version, substitute with almond flour or gluten-free breadcrumbs. This keeps the texture right!
Parmesan Cheese: Freshly grated cheese melts better and enhances the flavor. If you’re out, pecorino Romano works well too, adding a slightly sharper taste.
How Do I Ensure Meatballs Are Juicy and Not Dry?
The key to moist meatballs lies in balancing the ingredients and cooking method. Here’s how to get it right:
- Don’t over-mix the meat mixture; it can make meatballs tough. Just mix until combined.
- Using milk and an egg helps keep them moist, so don’t skip these ingredients!
- Brown them in a skillet first to seal in flavors before baking, but remember they don’t need to cook all the way through at this stage.
- Let them rest after baking—this helps them stay juicy before serving!
Queso-stuffed Meatballs
Ingredients You’ll Need:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 large egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 4 oz queso fresco or mozzarella cheese, cut into small cubes (for stuffing)
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- Olive oil for frying
Time Needed:
This recipe will take about 15 minutes to prep and about 25-30 minutes to cook, so you’re looking at a total of around 45-50 minutes from start to finish. Perfect for a delicious dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s hot and ready for baking the meatballs.
2. Mix the Meatball Ingredients:
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped onion, minced garlic, fresh parsley, egg, milk, salt, black pepper, and dried oregano. Gently mix everything together until it’s well combined—be careful not to overmix!
3. Stuff the Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in your hand. Place a cube of queso fresco or mozzarella cheese in the center, then mold the meat around the cheese to form a ball, ensuring the cheese is completely encased. Repeat this for all the meat mixture.
4. Brown the Meatballs:
Heat a large skillet over medium heat and drizzle in some olive oil. Once heated, add the meatballs in batches and brown them for about 5 minutes, turning to get a nice crust. They don’t need to be fully cooked through yet; just get that delicious color!
5. Prepare for Baking:
Transfer the browned meatballs to a baking dish. Pour marinara sauce over and around the meatballs, then sprinkle shredded mozzarella cheese on top.
6. Bake the Meatballs:
Place the baking dish in the preheated oven and bake for 15-20 minutes or until the meatballs are cooked through and the cheese inside is melted and gooey.
7. Final Touches:
Once done, carefully take the dish out of the oven. Let the meatballs rest for a few minutes, then garnish with extra chopped parsley for a pop of color!
8. Serve and Enjoy:
Serve the queso-stuffed meatballs hot, ideally with extra marinara sauce for dipping or over a bed of pasta. Enjoy every bite of that cheesy goodness!
Bon appétit! Your family and friends will love these tasty bites! 😋
Can I Use Leaner Meat for This Recipe?
Absolutely! You can use ground turkey or chicken for a lighter version of the meatballs. Just keep in mind that these options may yield slightly drier meatballs, so be careful not to overcook them.
What’s the Best Way to Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. Just make sure to separate them with parchment paper to prevent them from sticking together!
How Do I Make These Meatballs Spicier?
If you want to kick up the heat, try mixing in some diced jalapeños or red pepper flakes into the meat mixture. You can also use pepper jack cheese instead of queso fresco for a spicy, gooey surprise!
Can I Bake the Meatballs Instead of Frying Them?
Yes! You can simply arrange the meatballs on a baking sheet, brush them with a little olive oil, and bake them at 375°F (190°C) for about 20-25 minutes until they’re cooked through. This method may be less greasy and equally delicious!