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Cheese Stuffed Meatballs

These meatballs are not only delicious but extremely easy to prepare. Serve over pasta or in bread as a meatball sub.

Course Appetizer, Main Course
Cuisine American, Italian
Keyword beef, meatballs, pasta
Servings 16 meatballs apx.
Author Sandra | Sandra's Easy Cooking


  • 16 + pieces cheddar cheese cubed
  • 2 lb. ground beef
  • 1/2 cups Italian breadcrumbs
  • 1-2 eggs
  • 1 tablespoon dried parsley
  • 1 tablespoon onion powder
  • Salt and ground black pepper to taste and a generous pinch of each
  • 1 tablespoon olive oil plus a drizzle to coat the skillet
  • 1 jar 24 oz. Little Italy in the Bronx Marinara

Cheese For the sauce:

  • 1 large egg beaten
  • 8 oz. container ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 2 ounces freshly grated parmesan cheese
  • 1/2 tablespoon dried parsley
  • Salt and ground black pepper to taste a good pinch of both.


  1. Cube cheese into 1” cubes or use store bought cubed cheddar cheese.
  2. Combine all the ingredients for the cheese for the sauce, cover and refrigerate until ready to be used.
  3. In a medium bowl, combine ground beef, breadcrumbs, eggs, and parsley. Season to taste with salt and pepper and stir to combine. Scoop meatball mixture into a small ball (about 2 tablespoons, or a size of a larger golf ball) and press into a disk. Then place in the middle of the patty, 1 cube of cheese (you can use mozzarella string cheese as well) into the center, sealing meat tightly around cheese. Repeat with remaining meatball mixture and cheese.
  4. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet and wipe the skillet clean. Return skillet to stovetop over medium heat. Pour marinara into the skillet then add the meatballs to the sauce. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for about 10 minutes, or until cooked through.
  5. Lastly, add previously prepared cheese mixture for the sauce; a spoonful all around the skillet and in between meatballs. Cover and allow it to cook on low heat for 5 to 10 minutes.
  6. Serve warm over pasta. Garnish with more herbs and parmesan, if desired.

Recipe Notes

Leftovers: Place in airtight container and refrigerate for up to 5 days or freeze for a month.