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Cheddar Cheese Stuffed Meatloaf Meatballs Recipe

Cheddar Cheese Stuffed Meatloaf Meatballs

Tender meatloaf-style beef meatballs are wrapped around sharp cheddar cubes and finished with a sweet, tangy ketchup glaze. This recipe makes about 16 baked meatballs for a comforting dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 pound (454 g) Ground beef, preferably 80-85% lean
  • 1/2 cup Plain breadcrumbs
  • 1 Large egg
  • 1/4 cup Milk
  • 1/4 cup Finely grated yellow onion, or about 1/2 small onion
  • 1 clove Garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 teaspoon Dried Italian seasoning
Filling
  • 4 ounces (113 g) Sharp cheddar cheese, cut into 16 small cubes
Glaze
  • 1/2 cup Ketchup
  • 2 tablespoons Packed brown sugar
  • 1 tablespoon Yellow mustard
  • 1 teaspoon Worcestershire sauce

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil, or place a wire rack over the sheet.
  2. Whisk the egg, milk, Worcestershire sauce, kosher salt, black pepper, and Italian seasoning in a large bowl. Stir in the breadcrumbs, grated onion, and garlic, then let the mixture stand for 2–3 minutes.
  3. Add the ground beef and mix gently just until combined. Avoid overmixing, since a heavily worked mixture can produce dense meatballs.
  4. Divide the mixture into 16 portions. Flatten each portion, place one cheddar cube in the center, and completely enclose the cheese before gently rolling it into a ball.
  5. Arrange the meatballs on the prepared pan. If the mixture feels soft, chill the shaped meatballs for 15–30 minutes.
  6. Stir together the ketchup, brown sugar, yellow mustard, and Worcestershire sauce. Brush or spoon about half of the glaze over the meatballs.
  7. Bake for 15 minutes. Brush with the remaining glaze and continue baking for another 5–10 minutes.
  8. Check the centers with an instant-read thermometer and remove the meatballs when the ground beef reaches 160°F (71°C). Let them rest for 5 minutes before serving because the melted cheese will be extremely hot.

Notes

For easier stuffing, freeze the cheddar cubes for 15–20 minutes before assembling. Use cheese cubes rather than shredded cheese, and seal every meatball completely so the filling is less likely to escape during baking.