Cheese-Stuffed Italian Style Meatballs

Stuffed with a soft and melting cheesy centre, these meatballs can be made with ground turkey or chicken sausage instead.

4 Ways To Eat Cheese-Stuffed Italian Style Meatballs

• Add the cheese-stuffed Italian style meatballs to toasted sliced garlic bread as a meatball sub, with or without a spoonful of tomato sauce and pickled hot peppers on top
• Serve on fettuccine with creamy alfredo sauce
• Add the meatballs to  fusilli or rotini with puttanesca sauce (for an easy homemade version, stir and simmer tomato sauce with chopped fresh parsley, black olives, capers, anchovies and a sprinkle of crushed red pepper flakes)
• Include the meatballs with pappardelle pasta tossed with a quick sauce made with chopped marinated artichokes, fresh tomatoes, basil, lemon juice and chicken broth

Cheese-Stuffed Italian Style Meatballs
For a zesty kick, add a sprinkle of crushed red pepper flakes to the meatball mixture.
Cheese-Stuffed Italian Style Meatballs
For a zesty kick, add a sprinkle of crushed red pepper flakes to the meatball mixture.
Servings
12meatballs
Servings
12meatballs
Ingredients
Servings: meatballs
Units:
Ingredients
Servings: meatballs
Units:
Instructions
  1. In a large bowl, beat egg.
  2. Mix in Romano cheese, bread crumbs, garlic and Italian seasoning.
  3. Roll mixture into 12 (2-inch/5 cm) round meatballs.
  4. Press 1 cube of mozzarella cheese into centre of each, rerolling to cover cheese.
  5. Place meatballs 1 inch (2.5 cm) apart on a rimmed and foil-lined baking sheet.
  6. Bake in a preheated 400°F (200°C) oven until cooked through, 12 to 14 minutes.
Recipe Notes

Per Serving: 306 calories, 30 g protein, 18 g fat (7 g saturated fat), 6 g carbs, 0 g fibre, 165 mg cholesterol, 417 mg sodium

Originally Published in Best Health Canada