Delicious smoked cheese stuffed meatballs baked to perfection and served with marinara sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound ground beef
1 pound ground pork
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup milk
1 large egg
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces smoked cheese, cut into small cubes (such as smoked Gouda or smoked cheddar)
1 jar (24 ounces) marinara sauce
Fresh basil leaves for garnish (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, milk, egg, garlic, onion powder, salt, and black pepper. Mix until well combined but do not overmix.
Take a small amount of the meat mixture (about 2 tablespoons) and flatten it in your palm. Place a cube of smoked cheese in the center and wrap the meat around the cheese, rolling it into a ball. Repeat with the remaining mixture and cheese.
Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and browned on the outside.
While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat until warmed through.
Once the meatballs are done, remove them from the oven and let them rest for a few minutes. Serve the meatballs in the marinara sauce, garnished with fresh basil if desired.
Notes
For a spicier kick, add 1/2 teaspoon of red pepper flakes to the meat mixture.
Substitute the smoked cheese with any cheese of your choice, such as mozzarella or pepper jack, for different flavor profiles.