These queso-stuffed meatballs are a cheesy delight! With gooey cheese inside juicy beef, they make every bite a tasty surprise. Perfect for game day or a family dinner!
Honestly, who can resist meatballs that ooze cheese when you take a bite? I like to serve them with some marinara sauce to make them even more special. Yum!
Key Ingredients & Substitutions
Ground Beef: I love using a mix of ground beef and pork for added flavor. If you’re looking for a lighter option, lean turkey works well too!
Queso Cheese: Queso adds a delightful creaminess. If you can’t find it, Monterey Jack or even cheddar will do the trick. Just make sure it melts well!
Breadcrumbs: Plain or Italian-style breadcrumbs are both great choices. If you’re gluten-free, use crushed gluten-free crackers or almond flour instead.
Parmesan Cheese: For a stronger flavor, you can swap in Pecorino Romano. Grated versions are easy and melt well for this recipe.
How Can I Make Perfect Meatballs Without Them Falling Apart?
Keeping meatballs intact can sometimes be tricky, but here are some tips to ensure they hold together nicely:
- Don’t over-mix your meat mixture; mix it just enough to combine the ingredients.
- When forming the meatballs, make sure you seal the cheese well inside to prevent it from leaking.
- Brown them on medium heat; this helps create a crust that keeps meatballs from breaking apart.
- If they seem to be falling apart, a quick chill in the fridge for 15-20 minutes helps them firm up before cooking.
How to Make Queso-stuffed Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley, plus more for garnish
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 4 oz (115 g) queso or Monterey Jack cheese, cut into small cubes for stuffing
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- Olive oil for frying
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 30 minutes of cooking time. Total, you’ll spend around 50 minutes creating these delicious cheese-filled meatballs, perfect for a cozy dinner or fun gathering!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, milk, dried oregano, salt, and black pepper. Mix gently using your hands or a spoon until just combined, but be careful not to over-mix! This helps keep the meatballs nice and tender.
2. Stuff and Shape the Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a small cube of queso cheese in the center, then fold the meat around the cheese and roll it into a tight ball. Repeat this with the remaining meat mixture and cheese cubes—you’ll have cheesy meatballs ready to cook!
3. Brown the Meatballs:
Heat a large skillet over medium heat and add a couple of tablespoons of olive oil. Once the oil is hot, add the meatballs to the skillet, making sure not to overcrowd them. Brown the meatballs on all sides for about 3-4 minutes. They don’t need to be fully cooked at this point; just get them a nice golden color!
4. Add the Marinara Sauce:
Carefully pour the marinara sauce over the browned meatballs in the skillet. If you prefer, you can also transfer everything to a preheated oven-safe skillet or dish. Reduce the heat to low to simmer.
5. Melt the Mozzarella:
Sprinkle the shredded mozzarella cheese evenly over the top of the meatballs. Cover the skillet with a lid (or foil) and cook on low heat (or bake uncovered at 375°F / 190°C if you’re using the oven) until the meatballs are cooked through and the cheese is melted and bubbly—about 15-20 minutes.
6. Garnish and Serve:
Sprinkle additional chopped parsley and grated Parmesan cheese over the top before serving. These queso-stuffed meatballs are fantastic served with pasta, in a sub sandwich, or simply as a delicious cheesy appetizer. Enjoy each gooey bite!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great substitute if you’re looking for a leaner option. Just keep in mind that turkey can be drier, so you might want to add a bit more milk or olive oil to keep the meatballs moist.
What Can I Use Instead of Queso Cheese?
If you can’t find queso cheese, Monterey Jack or even cheddar work well as substitutes. Just ensure your chosen cheese melts beautifully for that gooey center!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them gently in the microwave or on the stovetop over low heat until warmed through.
Can I Freeze the Meatballs Before Cooking?
Definitely! You can freeze the formed, uncooked meatballs. Place them on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep well for up to 2 months. Just thaw them in the fridge before cooking when you’re ready to enjoy!
