Meatballs Stuffed with Cheese Are Even Better Than They Sound

But meatballs stuffed with cheese? Even better.

But how do you keep the cheese inside the meatballs and make sure it doesn’t ooze out before you eat them?

In the newest episode of our YouTube series Today’s Special, Ashley Moore shows you how to make the cheesiest, most tender meatballs that are packed with flavor inside and out.

Our recipe for Stuffed Meatballs with Marinara is a weeknight hero, thanks to one ingredient: string cheese. It’s conveniently shaped low-moisture mozzarella, perfect for cutting and stuffing into our delicious beef and Italian sausage meatball mixture. 

But before we get ahead of ourselves, Ashley will guide you through the process to avoid cheese explosions and other meatball-related mishaps:

1. Start with a panade. This liquid and bread combo binds the ground meat together, giving it enough structure to keep the cheese in place. We use panko, grated Parmesan (yes, even more cheese), and eggs.
2. Don’t skimp on the seasoning. Season the meatballs as well as the sauce they cook in to avoid bland, sad meatballs. Use plenty of garlic and fresh basil for a bright pop.
3. Let them set. Chilling the meatballs for at least half an hour makes them less fragile. That way, when you brown them before adding them to the sauce, you know the cheese will stay in place until you’re ready to eat.

The tips don’t stop there. Ashley has a host of ways to keep that basil perky in the fridge, to safely chop onions, and even shows the best way to arrange the meatballs to keep track of when they were placed in the skillet.

You know you want to cut into one of these savory, cheesy meatballs. What are you waiting for? Prepare them along with Ashley, right here.