These queso-stuffed meatballs are a fun twist on a classic dish! Made with juicy meat and melty cheese inside, they’re bursting with flavor in every bite.
What’s better than meatballs? Meatballs with cheese! They’re perfect for dinner or even as party snacks. I love serving them with dipping sauce—so yummy!
Key Ingredients & Substitutions
Ground Beef: The heart of these meatballs is ground beef. For a leaner option, you can substitute ground turkey or chicken. My tip? Choose a blend with some fat for juiciness!
Breadcrumbs: Breadcrumbs help bind the meatballs together. If you’re gluten-free, you can use crushed gluten-free crackers or oats. I often use panko for extra texture!
Queso Fresco or Mozzarella: These cheeses add that cheesy surprise. Queso fresco gives a nice flavor, but mozzarella is a great melter. If you need a substitute, any melting cheese like Monterey Jack or cheddar works well.
Fresh Parsley: Parsley adds freshness. If you don’t have it, dried herbs or basil can be used. Just remember, dried herbs are more potent, so use less!
How Do I Make Sure My Meatballs Are Tender and Juicy?
Getting tender meatballs can be tricky, but it’s all about mixing and handling! First, mix your ingredients gently. Overmixing can lead to tough meatballs.
- Combine ingredients until just mixed. Use your hands for the best texture!
- When forming the meatballs, avoid packing them too tightly; a gentle touch is key.
- Use a cooking thermometer. Meatballs should reach 160°F (70°C) for safety but be careful not to overcook them.
This will help keep them juicy and delicious each time you make them!
How to Make Queso-stuffed Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley, plus extra for garnish
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp chili powder (optional for a slight kick)
- 4 oz queso fresco or mozzarella cheese, cut into small cubes
For Serving:
- 1 cup marinara or tomato sauce, warmed
- Olive oil for frying
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 15-20 minutes to cook, making the total time around 30-35 minutes. It’s a quick and tasty meal option!
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, egg, milk, salt, pepper, oregano, and chili powder (if you’re feeling a little spicy!). Use your hands to mix everything gently until just combined—be careful not to overmix, as that can make your meatballs tough!
2. Form the Meatballs:
Once mixed, take a small handful of the meat mixture and flatten it in your palm. Place a cube of queso fresco or mozzarella in the center. Carefully fold the meat around the cheese, shaping it into a ball and making sure the cheese is sealed inside. Repeat this process until you’ve formed all the meatballs.
3. Cook the Meatballs:
Heat a drizzle of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs to the skillet. Cook them, turning occasionally, until they’re browned on all sides and cooked through. This should take about 10-12 minutes.
4. Drain and Serve:
Remove the meatballs from the skillet and place them on a plate lined with paper towels to soak up any extra oil. To serve, pour some warmed marinara sauce onto a plate and place the meatballs on top. Garnish with extra chopped parsley for a fresh touch.
5. Enjoy!
These cheesy, juicy meatballs make a perfect appetizer, main course, or party snack. Dig in and enjoy the deliciousness!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative. Just keep in mind that it may result in slightly drier meatballs, so consider adding a bit more moisture, like an extra tablespoon of milk.
How Can I Store Leftover Meatballs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them! Just place the cooled meatballs in a freezer-safe bag and they’ll last up to 3 months. Thaw in the fridge before reheating.
What Can I Use Instead of Queso Fresco?
If you can’t find queso fresco, mozzarella is an excellent substitute. Other melty cheeses like Monterey Jack or shredded cheddar can work well too—just make sure they’re cut into small cubes!
How Do I Know When the Meatballs Are Done?
The best way to check is by using a meat thermometer. They should reach an internal temperature of 160°F (70°C). If you don’t have a thermometer, you can cut one open to ensure it’s no longer pink inside.
