Homemade Meatballs Stuffed With Cheese Recipes

CHEDDAR STUFFED MEATBALLS

"This recipe came from my grandmother many years ago," says Linda Chaput of North Bay, Ontario. "It's absolutely delicious. You can also use cream of mushroom soup instead of tomato or add a piece of onion to the cheese in the center."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 8

Cheddar Stuffed Meatballs image

Steps:

In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube., Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.

Nutrition Facts : Calories 350 calories, Fat 18g fat (9g saturated fat), Cholesterol 156mg cholesterol, Sodium 972mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 30g protein.

Ingredients

1/4 cup chopped onion
2 tablespoons beaten egg
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound lean ground beef
8 cubes cheddar cheese (1/2 inch each)
2/3 cup condensed tomato soup, undiluted

MOZZARELLA-STUFFED MEATBALLS

It's fun to watch my friends eat these meatballs for the first time. They're pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

Mozzarella-Stuffed Meatballs image

Steps:

In a large bowl, combine the first eight ingredients. Crumble pork and beef over mixture; mix well. Cut mozzarella into eighteen 1/2-in. cubes. Divide meat mixture into 18 portions; shape each around a cheese cube. , In a large skillet, cook meatballs in oil in batches until a thermometer inserted in the meat reads 160°; drain. In a large saucepan, heat marinara sauce; add meatballs and heat through. Serve over pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary. Serve with pasta.

Nutrition Facts : Calories 334 calories, Fat 19g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 2g fiber), Protein 18g protein.

Ingredients

1 egg, lightly beaten
1/4 cup prepared Italian salad dressing
1-1/2 cups cubed bread
2 tablespoons minced fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 pound ground pork
1/2 pound ground sirloin
3 ounces fresh mozzarella cheese
2 tablespoons canola oil
1 jar (26 ounces) marinara sauce
Hot cooked pasta

CHEESE-STUFFED MEATBALLS

I am eating this as I write - it's a recipe I got from the Williams-Sonoma catalog. They came out just delicious and the extra meatballs will be my lunch and dinner this week. One caveat - seal the cheese in the meatballs securely, or it will melt out when simmering in the sauce. It was a bit tedious to make, but not difficult. There are quite a few steps. The sauce was a bit of a pain for me to make (didn't have a tomato press), so I used premade. But I think this is the way I'll make my meatballs from now on!

Provided by Glutton

Categories Pork

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 13

Cheese-Stuffed Meatballs image

Steps:

In a large bowl, combine the milk and bread crumbs.
Whip eggs in separate bowl. Then add to larger bowl along with the meats, parsley, garlic and pepper.
Mix ingredients briefly with hands.
Form into 2 inch balls.
Seal cheese cube into center of each meatball.
In a large skillet set on medium-high, heat oil to almost-smoking, browing meatballs for about a minute or so.
Transfer meatballs to tray (lined with paper towels).
Discard oil and place tomato sauce in skillet, heating to medium-high until it starts to simmer.
Add meatballs, cover and reduce heat to medium-low.
Cover, simmer for 30 minutes.
Uncover and cook for 10 minutes more.
Serve over pasta with grated cheese, or place in Italian bread buns to make grinders.

Nutrition Facts : Calories 486.7, Fat 30.7, SaturatedFat 12.2, Cholesterol 171.8, Sodium 1306.9, Carbohydrate 19.2, Fiber 2.7, Sugar 6.8, Protein 33

Ingredients

1 1/2 lbs ground beef
1 1/2 lbs ground pork
1/3 cup milk
1 cup breadcrumbs
1/3 cup fresh parsley, minced (save some for garnish)
3 large eggs, lightly beaten
3 garlic cloves, minced
1 3/4 teaspoons kosher salt
1/2 teaspoon ground pepper
1/3 lb mozzarella cheese or 1/3 lb provolone cheese, cut into 1/2 inch cubes
olive oil (for frying)
48 ounces tomato sauce (use premade or make your own)
grated parmesan cheese, for serving

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CHEESE-STUFFED MEATBALLS - HEALTHY RECIPES BLOG

Web 2022-08-21 Divide the ground beef into eight equal portions. Flatten each portion into a circle. Place a cheese cube in the middle of each circle. …
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Divide the ground beef into eight equal portions. Flatten each portion into a circle. Place a cheese cube in the middle of each circle. Shape each circle into a meatball, sealing well.
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Homemade Meatballs Stuffed With Cheese Recipes

CHEDDAR STUFFED MEATBALLS

"This recipe came from my grandmother many years ago," says Linda Chaput of North Bay, Ontario. "It's absolutely delicious. You can also use cream of mushroom soup instead of tomato or add a piece of onion to the cheese in the center."

MOZZARELLA-STUFFED MEATBALLS

It's fun to watch my friends eat these meatballs for the first time. They're pleasantly surprised to find melted cheese in the middle. These meatballs are also great in a hot sub sandwich.

CHEESE-STUFFED MEATBALLS

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