These queso-stuffed meatballs are a cheesy treat that everyone will love! Juicy meatballs filled with gooey cheese, they’re perfect for dipping or snacking.
Honestly, who can resist warm, melty cheese? I like to serve them with some sauce on the side, just to make things a little messy—and more fun! 🧀🍝
Key Ingredients & Substitutions
Ground Beef: I usually use a mix of beef and pork for added flavor. If you’re looking for a leaner option, turkey or chicken can work too, though they might be less juicy.
Queso Fresco: This cheese adds a unique flavor, but if you can’t find it, mozzarella or Monterey Jack are excellent melting substitutes. They will still give you that delicious gooey center!
Breadcrumbs: Regular breadcrumbs are fine, but you can use panko for extra crunch. Gluten-free breadcrumbs are also available if you need a gluten-free option.
Tomato Sauce: While store-bought is quick, homemade sauce adds a lovely touch. You can also use marinara or even salsa for a different twist. Keep it simple, or spice it up to your taste!
How Do I Make Sure My Meatballs Are Tender?
Getting tender meatballs is all about how you mix the ingredients. Here are a few tips:
- Use your hands to mix the meat gently. Overmixing causes tough meatballs.
- Adding milk in the mixture keeps them moist. Don’t skip this ingredient!
- Shape them gently; you don’t want to compact them too much.
Cook them until they’re browned on the outside, then let them simmer in the sauce. This ensures the inside cooks through without becoming dry.
Queso-Stuffed Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1 large egg
- 1/4 cup milk
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional for a mild kick)
- Salt and freshly ground black pepper, to taste
- 4 oz queso fresco or a melting cheese like mozzarella or Monterey Jack, cut into small cubes
For the Sauce:
- 2 cups tomato sauce (store-bought or homemade)
- 2 tbsp olive oil
For Garnish:
- Fresh parsley, chopped
- Additional grated Parmesan for topping
How Much Time Will You Need?
This recipe will take about 30 minutes in total. You’ll spend about 10 minutes preparing the meatballs and then around 20 minutes cooking them. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large mixing bowl, add the ground beef, breadcrumbs, grated Parmesan, minced garlic, chopped onion, egg, milk, oregano, cumin, chili powder (if using), and season with salt and pepper. Mix everything gently with your hands or a spoon until just combined. Remember, don’t overmix; this helps keep the meatballs tender.
2. Form the Meatballs:
Divide the meat mixture into about 16 equal portions. Take one portion and flatten it in your palm. Place a small cube of queso fresco (or another melting cheese) in the center. Carefully fold the meat around the cheese to form a ball, ensuring the cheese is completely sealed inside. Repeat this step for all remaining portions.
3. Brown the Meatballs:
In a large skillet, heat the olive oil over medium-high heat. Add the meatballs in batches, making sure not to crowd the pan. Cook until they are browned on all sides, which should take about 5-7 minutes. They don’t need to be fully cooked at this point, just nicely browned!
4. Simmer in the Tomato Sauce:
Once browned, reduce the heat to medium-low and carefully pour the tomato sauce around the meatballs in the skillet. Cover the skillet and let it simmer for about 15-20 minutes, or until the meatballs are cooked through and the cheese inside is melted and gooey.
5. Garnish and Serve:
Remove from heat and sprinkle the meatballs with fresh chopped parsley and additional grated Parmesan cheese for extra flavor. Serve hot, with some of the sauce spooned over. These meatballs are delicious on their own, with crusty bread, or served over pasta!
Enjoy your cheesy, satisfying queso-stuffed meatballs!
Can I Use Leaner Meat for These Meatballs?
Yes, you can use lean ground turkey or chicken, but keep in mind that they may turn out a bit drier. To combat this, consider adding a bit more milk or using a mixture with some fat, like ground pork.
Can I Freeze the Meatballs?
Absolutely! After cooking, let the meatballs cool completely, then store them in an airtight container or freezer bag for up to 3 months. To reheat, bake them straight from the freezer in a preheated oven at 350°F (175°C) for about 20-25 minutes or until heated through.
What If I Don’t Have Queso Fresco?
No worries! You can substitute it with any melting cheese like mozzarella or Monterey Jack. If you’re looking for a tangy flavor, crumbled feta works too, though it won’t melt as much.
How Can I Adjust the Spice Level?
If you prefer milder meatballs, you can simply omit the chili powder. For more heat, consider adding diced jalapeños or a pinch of cayenne pepper to the mixture. Adjust to your taste!