Cheese stuffed meatballs have become my absolute favorite comfort food, a delightful journey into a world of savory goodness with a molten surprise inside. I first encountered something similar to these in a small Indonesian restaurant that served a dish reminiscent of Bakso Solo Samrat, and the moment I bit into that impossibly tender meatball with its hidden creamy center, I was hooked. The aroma of the perfectly seasoned beef, combined with the promise of that gooey cheese pull, is simply irresistible. If you’ve ever wondered how to make cheese stuffed meatballs that are both incredibly flavorful and surprisingly easy, you’ve come to the right place. Let’s get cooking!
Why You’ll Love This Cheese Stuffed Meatballs
These aren’t just any meatballs; they’re a flavor explosion waiting to happen! Here’s why this meatball recipe with cheese inside is a must-try:
- Incredible Taste: You get tender, savory meatballs with a delightful, gooey cheese center that’s pure comfort.
- Quick Prep: With just 15 minutes of prep, you can have these ready for cooking, making them perfect for busy weeknights.
- Family Favorite: Kids and adults alike adore the surprise of cheese in every bite. It’s a guaranteed hit!
- Budget-Friendly: Made with simple, affordable ingredients, this recipe is kind to your wallet.
- Versatile: This meatball recipe with cheese inside is perfect as a main dish, appetizer, or snack.
- Satisfying Texture: The combination of the springy meat and the molten cheese creates a uniquely satisfying mouthfeel.
- Easy to Make: Despite their impressive taste and texture, they’re surprisingly simple to put together.
Ingredients for Cheese Stuffed Meatballs
Gathering the ingredients for these delightful cheese stuffed meatballs is part of the fun, and I promise they’re worth it! This meatball recipe with mozzarella filling is simpler than you might think. Here’s what you’ll need to create that perfectly juicy cheese center:
- 500 g beef shank – This cut provides the perfect balance for a springy texture, but feel free to use a mix of beef and pork if you prefer.
- 1 tsp salt – Essential for bringing out the savory flavors.
- 2 tsp sugar – Just a touch to balance the salt and enhance the meat’s natural sweetness.
- ½ tsp pepper – Freshly ground pepper adds a nice warmth.
- 1 tsp beef stock powder – This little secret adds an extra layer of umami depth.
- 2 tsp baking powder – Crucial for creating that signature bouncy, springy texture we love in these cheesy meatballs.
- 2 tbsp fried shallots – For a subtle, sweet oniony crunch and aroma.
- 1 tbsp fried garlic – Adds a punch of savory garlic flavor.
- 1 egg white – Helps bind everything together and contributes to the tender texture.
- 130 g ice – This is key to keeping the meat mixture cold while processing, ensuring a fine, fluffy paste.
- 80 g tapioca flour – This is the secret to that wonderfully chewy, bouncy texture that makes these meatballs with cheese filling so special.
- 9 cubes mozzarella cheese – For that classic, melty, gooey cheese pull.
- 9 cubes cheddar cheese – Adds a sharper, savory flavor that complements the mozzarella beautifully.
How to Make Cheese Stuffed Meatballs
Get ready to create some truly magical meatballs! These aren’t your average weeknight dinner; they’re an adventure in flavor and texture, promising a delightful surprise with every bite. Trust me, the process is straightforward and totally worth it for those juicy cheese center meatballs.
- Step 1: Prepare the Meat Mixture. First, I like to pre-freeze my beef shank for about an hour. This makes it much easier to get that super fine, almost paste-like consistency in the food processor. Once chilled, I blend the beef with 1 tsp salt, 2 tsp sugar, ½ tsp pepper, 1 tsp beef stock powder, 2 tsp baking powder, 2 tbsp fried shallots, and 1 tbsp fried garlic on low speed. You want it as smooth as possible. Then, I add the 1 egg white, 130 g ice, and 80 g tapioca flour. I blend again on high speed until everything transforms into a sticky, fluffy paste – this is the key to getting that bouncy texture.
- Step 2: Shaping the Meatballs. Now for the fun part – creating those pockets of cheesy goodness! I prepare a bowl of cold water for setting the shaped meatballs and another with clean water to dip my spoon or scoop in, which prevents sticking. Meanwhile, I gently heat water in a large pot over low heat. To shape, I take about two tablespoons of the meat paste into my left hand. I flatten it slightly, place a cube of mozzarella cheese and a cube of cheddar cheese right in the center, and then carefully wrap the meat around the cheese, ensuring it’s completely sealed inside. Using a wet spoon helps me shape it into a smooth ball, creating those perfect ground beef meatballs stuffed with cheese.
- Step 3: Cooking the Meatballs. Once shaped, I dip the spoon in water again to release the meatball smoothly, then gently drop it into the warm pot of water. You’ll see the meatballs sink at first. As they cook, they’ll float to the surface, indicating they’re set and cooked through. This boiling method is fantastic for keeping the meatballs tender and ensuring the cheese stays perfectly melted inside, resulting in truly juicy cheese center meatballs. Once they float, I remove them and let them cool. You can store these uncooked meatballs in an airtight container in the freezer for up to a month. When you’re ready to serve, just boil them until they’re cooked through. They are absolutely divine served hot with noodles or your favorite broth.
Pro Tips for the Best Cheese Stuffed Meatballs
To ensure your cheese stuffed meatballs are absolutely perfect every time, I’ve picked up a few tricks over the years. These simple tips will help you achieve that incredible flavor and texture.
- Always work with chilled meat; it makes shaping much easier and helps create that desirable bouncy texture.
- Don’t over-process the meat mixture, or you’ll end up with tough meatballs. Stop once it forms a sticky paste.
- Ensure the cheese is fully sealed inside the meatball before cooking to prevent leaks and achieve those glorious gooey cheese meatballs.
- If you’re short on time, you can shape the meatballs and freeze them uncooked on a baking sheet before transferring them to a freezer bag.
What’s the secret to perfect juicy cheese center meatballs?
The secret to those perfect juicy cheese center meatballs lies in the combination of properly chilled beef, the right amount of tapioca flour for texture, and ensuring the cheese is completely sealed. The low-and-slow boiling method also helps keep them incredibly moist. For more tips on achieving perfect textures, check out this guide on focaccia bread secrets.
Can I make homemade cheese filled meatballs ahead of time?
Absolutely! You can prepare and shape your homemade cheese filled meatballs up to 24 hours in advance. Store them in an airtight container in the refrigerator before cooking. For longer storage, freeze them uncooked. If you’re looking for other make-ahead meals, consider these sloppy joe bowls.
How do I avoid common mistakes with cheese infused meatballs?
A common mistake with cheese infused meatballs is overmixing, which leads to a dense texture. Also, ensure your cheese cubes are fully enclosed to prevent them from melting out during cooking. Lastly, don’t boil them at too high a temperature, as this can make them tough. For a different kind of cheesy delight, try these cheesy mashed potato balls.
Best Ways to Serve Cheese Stuffed Meatballs
These incredible cheese stuffed meatballs are so versatile, you can enjoy them in so many delicious ways! For a truly authentic experience, I love serving them in a warm, savory broth with rice noodles, fresh bean sprouts, and a sprinkle of fried shallots – it’s like a comforting bowl of Indonesian Bakso. They also make fantastic cheesy meatball appetizers; just serve them on a platter with a side of marinara sauce for dipping. For a heartier meal, pair them with spaghetti and your favorite tomato sauce for a delightful spin on a classic dish. No matter how you choose to serve them, these meatballs are sure to be a hit!
Nutrition Facts for Cheese Stuffed Meatballs
While I don’t have exact nutritional breakdowns for every variation, here’s a general idea of what you can expect per meatball, based on the recipe. These cheese stuffed meatballs are packed with protein and flavor!
- Calories: Approximately 150-180
- Fat: 8-10g
- Saturated Fat: 3-4g
- Protein: 12-15g
- Carbohydrates: 5-7g
- Fiber: <1g
- Sugar: 1-2g
- Sodium: 250-300mg
Nutritional values are estimates and may vary based on specific ingredients used, especially the type of cheese and beef. Enjoy these delicious, savory cheese stuffed meatballs knowing they’re a satisfying part of a balanced meal! For a different kind of comfort food, explore these apple cider donut cake recipes.
How to Store and Reheat Cheese Stuffed Meatballs
Once you’ve made these amazing cheese stuffed meatballs, you’ll want to know how to keep them perfect for later. After they’ve finished cooking, let them cool completely. This is super important to prevent condensation, which can make them soggy. Once cooled, I like to store them in an airtight container. For the best quality, these savory cheese stuffed meatballs will keep in the refrigerator for about 3 to 4 days. If you want to keep them even longer, you can freeze them uncooked for up to 3 months. Just make sure they’re well-wrapped to avoid freezer burn. To reheat, you can simply boil them in water for a few minutes until heated through, or gently warm them in a skillet with a little broth or sauce. You might also enjoy these nutter butter bars for a sweet treat.
Frequently Asked Questions About Cheese Stuffed Meatballs
What are cheese stuffed meatballs?
Cheese stuffed meatballs are a delightful culinary creation where a savory meat mixture, typically beef, pork, or a combination, is formed around a core of cheese. When cooked, the cheese melts, creating a wonderfully gooey and flavorful center that bursts with richness. They’re a fantastic way to elevate a classic meatball dish. For a similar cheesy experience, consider homemade cheese bread.
Why make cheese stuffed meatballs?
You should definitely make cheese stuffed meatballs for the pure joy they bring! They offer an exciting surprise with every bite, transforming a familiar food into something special. They’re perfect for impressing guests, delighting kids, or simply treating yourself to a comforting and delicious meal. Plus, they’re surprisingly easy to make, making them a rewarding cooking project. If you’re looking for more easy recipes, check out the latest recipes.
Can I use different types of cheese in my meatballs?
Absolutely! While this recipe uses a combination of mozzarella and cheddar for a classic melt and flavor, feel free to experiment. Smoked gouda, provolone, pepper jack, or even a creamy ricotta mixed with herbs can add unique twists to your cheese infused meatballs. Just ensure the cheese is firm enough to be cubed and won’t completely melt away during cooking. For a different cheesy creation, try pepperoni ricotta pizza.
How do I ensure the cheese doesn’t leak out?
The key to preventing leaks in your cheese stuffed meatballs is to ensure the meat mixture is properly sealed around the cheese core. Make sure you use enough meat paste to completely encase the cheese cubes. Gently shaping the meatballs and avoiding excessive handling can also help maintain their integrity during the cooking process.
Variations of Cheese Stuffed Meatballs You Can Try
Once you’ve mastered the basic recipe, you’ll find that these cheese stuffed meatballs are incredibly adaptable. Don’t be afraid to get creative and explore different flavor combinations or dietary needs! Here are a few ideas to get you started with your ground beef meatballs stuffed with cheese:
- Spicy Kick: For those who love a bit of heat, try adding a finely minced jalapeño or a pinch of red pepper flakes to the meat mixture. You can also swap the cheddar for a pepper jack cheese for an extra spicy, cheesy center.
- Italian Twist: Create delicious Italian cheese stuffed meatballs by adding dried Italian herbs like oregano and basil to the meat mixture. For the filling, consider using mozzarella and a bit of Parmesan cheese for a sharper, more traditional Italian flavor. Serve them with marinara sauce and spaghetti for a classic meal.
- Turkey or Chicken Version: Looking for a lighter option? You can easily substitute the beef with ground turkey or chicken. Keep in mind that leaner meats might require a little extra moisture, so don’t skip the ice or consider adding a tablespoon of milk to the mixture.
- Baked Delight: While boiling is traditional for this style, you can also bake these meatballs! Arrange them on a baking sheet and bake at 400°F (200°C) for about 20-25 minutes, or until cooked through and nicely browned. This method offers a slightly different texture and is a great alternative if you’re serving them with a sauce.
15-Minute Cheese Stuffed Meatballs: Ultimate Comfort
- Total Time: 50 minutes
- Yield: Approximately 18 meatballs 1x
- Diet: Halal
Description
Discover how to make tender, juicy, and flavorful cheese-stuffed meatballs with a unique Indonesian twist, inspired by Bakso Solo Samrat. These meatballs feature a molten mozzarella and cheddar cheese center, perfect for a delightful culinary adventure.
Ingredients
- 500 g Beef Shank
- 1 tsp Salt
- 2 tsp Sugar
- ½ tsp Pepper
- 1 tsp Beef Stocks Powder
- 2 tsp Baking Powder
- 2 tbsp Fried Shallots
- 1 tbsp Fried Garlic
- 1 Egg White
- 130 g Ice
- 80 g Tapioca Flour
- 9 cube Mozzarella Cheese
- 9 cube Cheddar Cheese
Instructions
- Pre-freeze the beef for 1 hour before making the meatballs.
- In a food processor, blend the chilled beef with salt, sugar, pepper, beef stock powder, baking powder, fried garlic, and fried shallots on low speed until the mixture is as fine as possible.
- Add the egg white, ice cubes, and tapioca flour. Blend again on high speed until the mixture becomes a sticky and fluffy paste.
- Prepare a bowl of cold water for setting the shaped meatballs and another bowl of clean water for wetting your scoop or spoon to prevent sticking. Meanwhile, heat water in a large pot over low heat.
- To shape, take about two tablespoons of the meat paste into your left hand. Flatten it slightly, place a cube or ball of cheese in the center, and carefully wrap the meat around the cheese. Use a spoon to shape it into a smooth ball, ensuring the cheese is completely sealed inside.
- Dip the spoon in water to release the meatball easily, then gently drop the meatball into the warm pot of water. The meatball should sink. Once it floats to the surface, it’s set and can be removed and cooled. You can store these in an airtight container in the freezer for up to 1 month.
- When ready to serve, boil the meatballs in water until fully cooked through. Serve hot with noodles or broth of your choice.
Notes
- Beef shank is recommended for its balance of lean meat and connective tissue, creating a springy texture.
- Tapioca flour is essential for the signature chewy texture; potato starch or cornstarch can be used as alternatives but may alter the texture.
- Cheese variations like smoked mozzarella or Gouda can add a smoky flavor.
- These cheese stuffed meatballs can be served in broth, with spaghetti, or as a savory snack.
- For serving, consider adding broth, noodles, vegetables like bean sprouts or green cabbage, chilies, and lime juice for an Indonesian-style experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Side Dish
- Method: Food Processor, Boiling
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 meatball
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