These queso-stuffed meatballs are pure joy! Juicy meat surrounds gooey cheese inside, creating a cheesy surprise with every bite. Perfect for game day or a cozy dinner!
Honestly, who can resist meatballs with melted cheese? I love serving them with some marinara sauce for dipping. They disappear fast at my house—my family’s favorite!
Key Ingredients & Substitutions
Ground Beef: I love using ground beef for its rich flavor, but you can easily substitute with ground turkey or chicken if you’re looking for a lighter option.
Queso Fresco: This cheese gives a delightful creaminess. If you can’t find it, Monterey Jack or even mozzarella can work well as substitutes.
Spices: Ground cumin and smoked paprika add depth to the meatballs. You can use chili powder for a kick or Italian seasoning for a different twist!
Cilantro: Fresh cilantro brightens up the meatballs. For a milder taste, try parsley or just omit if you’re not a fan of the flavor.
Tomato Sauce: A smooth, slightly spicy sauce is perfect, but any marinara will do. For extra flavor, add a splash of hot sauce or vinegar to your sauce.
How Do I Make Sure My Meatballs Stay Juicy and Flavorful?
Keeping meatballs juicy is key! Here’s how:
- Mix the ingredients gently – over-mixing can make them tough.
- Use a mix of beef and pork for extra moisture and flavor.
- Don’t skip the milk; it adds moisture and keeps them tender.
- Seal the cheese well – this prevents it from leaking out while cooking.
- Cook them in batches in a hot pan; overcrowding leads to steaming instead of browning.
By following these tips, you’ll serve up meatballs that are not only cheesy but also bursting with flavor and moisture. Enjoy!
How to Make Queso-Stuffed Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup bread crumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 4 oz queso fresco or Monterey Jack cheese, cut into small cubes
For the Sauce:
- 1 cup tomato sauce (preferably a smooth, slightly spicy sauce or salsa roja)
- Olive oil (for frying)
For Garnish:
- Crumbled queso fresco or cotija cheese
- Additional chopped cilantro
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and around 15 minutes for cooking. Overall, you’ll be enjoying these delicious meatballs in about 35 minutes!
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large mixing bowl, combine the ground beef, bread crumbs, chopped onion, minced garlic, cilantro, egg, milk, salt, black pepper, cumin, and smoked paprika. Mix everything gently but thoroughly until all the ingredients are well combined. You want this to be flavorful, so make sure to mix evenly!
2. Shape the Meatballs:
Take a golf ball-sized amount of the meat mixture and flatten it slightly in your palm. Place a small cube of queso fresco or Monterey Jack cheese in the center, then fold and shape the meat around the cheese until it’s fully enclosed in the meatball shape. Repeat this process until all the meat mixture and cheese are used.
3. Cook the Meatballs:
Heat a large skillet over medium heat and add a few tablespoons of olive oil. Once the oil is hot, carefully add the meatballs to the skillet, ensuring not to crowd the pan. Cook them for about 12-15 minutes, turning occasionally so they brown on all sides and cook through.
4. Add the Sauce:
Once the meatballs are browned, reduce the heat a little and pour the tomato sauce around and over the meatballs in the pan. Spoon some sauce on top of each meatball, then let everything simmer together for about 5 minutes. This helps combine the flavors!
5. Serve and Garnish:
Transfer the meatballs to a serving dish or plate them individually with some of the sauce spooned beneath and over the meatballs. Garnish with crumbled queso fresco or cotija cheese and some additional chopped cilantro for a fresh touch. Enjoy them hot!
Dive into these cheesy, flavorful queso-stuffed meatballs and watch them disappear at your table! Enjoy every melty bite!
Can I Use Ground Turkey or Chicken Instead?
Absolutely! Ground turkey or chicken can be used if you’re looking for a leaner option. Just keep in mind that the flavor and moisture may be slightly less than with beef or pork, so consider adding a bit more seasoning or moisture.
How Do I Ensure the Cheese Doesn’t Leak Out?
To prevent cheese from leaking out while cooking, make sure to completely seal the cheese inside the meatball. Also, avoid overcooking them; the cheese will melt and become gooey but should stay contained inside!
Can I Make These Meatballs Ahead of Time?
Yes! You can prepare the meatballs ahead of time and refrigerate them for up to 24 hours before cooking. Just make sure to cover them tightly. You can also freeze uncooked meatballs; just let them thaw in the fridge before cooking.
What’s the Best Way to Serve Leftover Meatballs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently on the stovetop with a splash of tomato sauce to keep them moist. Serve them in a sub sandwich, over pasta, or on their own as a tasty snack!
