Cheesy Meatballs

There is something wildly satisfying about cutting into a meatball and watching melted cheese spill out like it has been waiting for its moment. These Cheesy Meatballs are exactly that kind of dramatic. Juicy on the outside, tender all the way through and hiding a cheesy centre that makes everyone at the table pause mid-conversation.

They are the kind of meatballs you make when you want dinner to feel a little extra without adding stress. Whether you spoon them over pasta, pile them into a sub or serve them straight from the pan with crusty bread, this recipe for cheesy meatballs is all about comfort, confidence and a generous amount of cheese.

What Makes These Cheesy Meatballs Work

Here is what makes this recipe genuinely better than your average meatball situation:

• Cheese stays where it belongs: The mozzarella is sealed properly inside the meat, so you get a molten centre instead of cheese leaking into the pan.
• Soft, juicy texture every time: Milk-soaked bread keeps the meatballs tender without making them dense or heavy.
• Sauce that actually adds flavour: The tomato sauce is cooked with the meatballs, so it absorbs all those savoury juices instead of just sitting underneath them.
• Works for weeknights or guests: These cheesy stuffed meatballs feel impressive but come together with basic ingredients and simple steps.

What Goes Into Cheesy Meatballs

The magic of these Cheesy Meatballs starts with a flavorful meat mixture, a rich tomato sauce, and plenty of melty mozzarella. Here are the key ingredients that make them so good:

• Ground Beef and Pork: Using both meats gives the meatballs a good balance of flavor and tenderness.
• Fresh Mozzarella: The star of the show; it melts into a gooey, cheesy center with every bite.
• Parmesan Cheese: Adds a salty, nutty depth that enhances the meatball mixture.
• Tomato Sauce: A rich, herby sauce made with onion, garlic, and Italian seasoning for that classic comfort food flavor.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Add-Ins and Swaps Worth Trying

If you want to change things up, these work beautifully without overlapping the original recipe.

• Chilli Crisp or Calabrian Chilli: Adds gentle heat and depth without overpowering the cheese.
• Smoked Mozzarella: Brings a subtle smoky flavour that pairs beautifully with tomato sauce.
• Fresh Basil Stirred In At The End: Brightens the dish and keeps it feeling fresh.
• Ground Chicken or Turkey: Lighter option that still works well with the cheesy centre.

On the stove

1. Preheat Oven: Set the oven grill to medium high or the main oven to 430°F (220°C). Position a rack in the middle for finishing later.

1. Soak the Bread: Combine the bread and milk in a large bowl. Press to submerge and let it soak until the milk is absorbed.

1. Make the Meatball Mix: Prep your aromatics and herbs, then add all ingredients to the bread. Mix well until combined.

1. Shape the Meatballs: Scoop about three tablespoons of mixture per meatball. Roll into firm balls and set aside on a plate.

1. Brown the Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium high heat. Brown meatballs on all sides, then transfer to a warm plate.

1. Start the Sauce Base: Add the remaining oil to the pan. Sauté onion until translucent, then stir in garlic and cook for 1 minute until fragrant.

1. Build and Season the Sauce: Stir in tomato puree, water, tomato paste, basil, oregano, chili flakes, salt, and pepper. Bring to a simmer, reduce to low, and add sugar if needed.

1. Finish and Serve: Return meatballs and any juices to the sauce, cover, and cook 20 minutes, turning a couple of times. Top with mozzarella, grill or bake until bubbling, garnish, and serve.

These Cheesy Meatballs pair beautifully with Focaccia Pizza for a cheesy, carb-loving match made in heaven. For something fresh on the side, try Beef Stuffed Eggplantswhich bring a hearty yet veggie-forward balance to the plate. If you're after a GREAT starter Warm Chicken and Pumpkin Lentil Stew sets the tone perfectly before diving into those melty, saucy meatballs.

Pro Tips From Someone Who Has Made These Too Many Times

• Seal the cheese properly: Any gaps will let the cheese escape early, so take a second to smooth the meat around the mozzarella.
• Do not overmix: Mixing too much makes meatballs tough. Stop as soon as everything is combined.
• Brown in batches if needed: Crowding the pan steams the meatballs instead of browning them.
• Let them rest briefly: Giving the meatballs a minute or two before serving helps the cheese stay inside longer.

Recipe FAQ's

Yes, you can make these cheesy meatballs with only beef or pork, but the combination of both gives a reliable balance of flavor and tenderness, so if you prefer an all-beef option with a sticky, savory twist, you'll love these mongolian beef meatballs.

Mozzarella is the classic choice for cheesy stuffed meatballs because it melts beautifully, but you can also try cheddar, provolone, or a mix for different flavors.

Seal the meat mixture tightly around the cheese and avoid overstuffing to help keep that melty center inside your cheesy meatballs.

MEATBALL RECIPE ON VIDEO!

What you need

• 3 slices white bread crust removed
• 1/2 cup milk
• 17 oz ground beef or minced beef
• 17 oz ground pork minced pork
• 1 onion finely chopped
• 4 cloves garlic minced
• 2 egg
• 1/2 cup parmesan cheese fresh grated
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup fresh parsley finely chopped
• 1 teaspoon beef bouillon powder or vegetable stock powder
• 1 teaspoon salt to taste
• 1 pinch cracked pepper to taste
• 2 tablespoons olive oil divided
• 1 large onion finely chopped
• 24 oz tomato puree or passata
• 1/4 cup water
• 2 tablespoons tomato paste
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon red chili flakes optional
• 1 pinch salt to taste
• 1 pinch pepper to taste
• 1/4-1/2 teaspoon sugar optional
• 1 1/2 cups shredded mozzarella cheese
• 1 pinch fresh basil or parsley, chopped to garnish

Method

1. PREHEAT oven grill on medium high heat, or main oven to 430°F (220°C).
2. Combine bread and milk in a large bowl. Press the bread down into the milk to fully submerse and soak into the bread. Set aside.
3. While the bread is soaking, get all of your meatball ingredients chopped and ready. Add all of the meatball ingredients in the bowl with the soaked bread and mix well.
4. Roll about three tablespoons worth of meat mixture into a ball. Set aside onto a plate and repeat until all meat is used.
5. Heat one tablespoon of olive oil in a large well-seasoned skillet or non stick pan over medium high heat. Brown the meatballs on all sides until golden (they won't be cooked all the way through, but you will finish them off in the sauce). Transfer to a warm plate.
6. Heat the remaining tablespoon of olive oil in the pan. Fry the onion until transparent (about 2 minutes), while stirring occasionally. Add in the garlic and sauté for 1 minute until fragrant.
7. Stir through the puree (or passata), water, tomato paste, herbs, chili flakes (if using), salt and pepper. Mix together well with a wooden spoon; bring to a simmer. Reduce heat down to low and taste test. Add in the sugar if needed.
8. Transfer the meatballs back into the sauce, along with any juices released from the meatballs on the plate.
9. Cover and cook for 20 minutes, while stirring the sauce occasionally, until meatballs are cooked through. (Turn the meatballs a couple of times in the sauce while cooking.)
10. Top with the mozzarella cheese; transfer to the oven and grill or bake on the middle shelf of your oven, until the cheese has melted and is bubbling.
11. Garnish with the freshly chopped parsley and extra dried oregano and/or basil. Serve over pasta, mashed potatoes or rice.