Cheesy Garlic Stuffed Meatballs | Champagne and Coconuts

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I dare you to read this recipe for Cheesy Garlic Stuffed Meatballs without wanting to make some immediately.

If you are anything like me, you simply can’t do it.

And that’s okay.

These mozzarella stuffed meatballs are so delicious, versatile, and easy to make – you can even whip them up in large batches to have on hand in the freezer anytime you need them.

Heat them up and serve them with spaghetti, on pizza, as sliders, or in meatball sub sandwiches.

In fact, I recommend making a double batch – one to eat now and one to freeze so that you have some ready for when you need a quick and easy dinner.

Perhaps best of all, these Cheesy Garlic Stuffed Meatballs make a tasty appetizer before dinner or for parties and other gatherings.

Take them with you to your next potluck or serve them up at your big Game Day Party and watch them quickly disappear.

Fun and delicious, with just a hint of cheese inside, these Cheesy Garlic Stuffed Meatballs are homemade and are sure to become a new family favorite.

I’d love to hear about some of the ways you serve them up!

  • Ground beef
  • Garlic
  • White onion
  • Italian bread crumbs
  • Egg
  • Milk
  • Salt
  • Pepper
  • Fresh Italian parsley
  • Olive oil
  • Spaghetti sauce
  • Mozzarella cheese sticks

Note: You may also substitute smoked gouda for the mozzarella cheese. That’s a great flavor combination too!

In a large bowl, add in garlic, onion, and beef.

Press together well with your hands making sure the mixture is mixed well.

Add in eggs and bread crumbs. Mix well with your hands.

Pour in milk then add salt and pepper. Mix it again with your hands.

Roll meat into balls.

Push cheese into the center and roll again.

Add olive oil to the skillet and turn to medium heat.

Place meatballs in a skillet and brown the outsides.

Once the meatballs are browned pour in spaghetti sauce.

Cover and simmer on medium low heat for 15 to 20 minutes until meatballs are thoroughly cooked.

Serve topped with Parmesan on a bed of pasta if serving as spaghetti and meatballs.

If you are serving the stuffed meatballs as an appetizer, you’ll want to keep them warm.

We like to serve them either straight from the stove or keep them in a warming plate if it’s a buffet.

They are great on a toothpick or skewer on a platter.

  • For a heartier meal, serve the meatballs over cooked quinoa, rice, or pasta.
  • To make ahead, freeze the meatballs on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 3 months. Thaw in the refrigerator overnight before cooking as directed.
  • Serve the meatballs with a simple green salad and crusty bread for mopping up the delicious sauce.
  • For a fun appetizer, make mini meatballs and serve with toothpicks. Or, turn them into sliders by serving on small rolls with your favorite toppings.
  • Swap out the ground beef for ground turkey, lamb, pork, chicken, or a combination.
  • Use any shredded cheese you have on hand. Cheddar, Swiss, provolone, and Gruyere would all be delicious.
  • The key to great meatballs is to not overmix the meat. Mix just until everything is combined.
  • For light and fluffy meatballs, add some breadcrumbs to the mixture.
  • To ensure perfectly cooked meatballs, use a cooking thermometer. Ground beef should be cooked to an internal temperature of 160 degrees F.
  • Adding flavor to your meatballs is easy! Mix in some minced garlic, onion, herbs, or even a little bit of BBQ sauce, hot sauce, or ketchup. Get creative and make them your own.
  • For extra cheesy meatballs, stuff them with a small piece of cheese before rolling into balls.
  • Or, top with shredded cheese after they have been cooked.
  • Yes, you can make these cheesy garlic stuffed meatballs in the air fryer or cheesy garlic stuffed meatballs baked. Both are great options!

Cheesy Garlic Stuffed Meatballs are the best dinner option because they are easy and so flavorful!

You can make a bunch of these and freeze them for later or your family can eat them until there is no more left!

What’s your favorite part of these meatballs?

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Jennifer Quisenberry Our cheesy garlic stuffed meatballs made on the stovetop in a skillet make a delicious appetizer. But you can also serve it as a meatball sub or with spaghetti too! Take a bite and warm mozzarella cheese with a hint of garlic oozes out. They are so good.

  • 2 pounds Ground Beef 90/10
  • 2 tablespoon Garlic
  • ½ White Onion Diced
  • 1 cup Italian Bread Crumbs
  • 1 Egg large
  • 3 tablespoon Milk
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Fresh Italian Parsley
  • 1 tablespoon Olive Oil
  • 1 jar Spaghetti Sauce Your Choice
  • 3 Cheese Sticks Diced
  • Parmesan topping
  • In a large bowl, add in garlic, onion, and beef. Press together well with hands making sure the mixture is mixed well. 2 pounds Ground Beef, 2 tablespoon Garlic, 1/2 White Onion Diced
  • Add in eggs and bread crumbs. Mix well with your hands. 1 Egg, 1 cup Italian Bread Crumbs
  • Pour in milk, followed by salt and pepper. Mix well with your hands. 3 tablespoon Milk, 1 teaspoon Salt, 1 teaspoon Pepper
  • Roll meat into balls. Push cheese into center and roll again.
  • Add olive oil to skillet and turn to medium heat. Place meatballs in skillet and brown the outsides
  • Once the meatballs are browned pour in spaghetti sauce. Cover and simmer on medium low heat for 15 to 20 minutes until meatballs are thoroughly cooked.
  • Serve topped with parmesan and fresh parsley on a bed of pasta. 1 tablespoon Fresh Italian Parsley, Parmesan

Please note that nutrition facts are subject to change based on your choice of ingredients.We have calculated the calories based on serving the dish as an appetizer.

Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.