This smoked cheese stuffed meatballs recipe is one of those dishes that instantly transforms ordinary weeknight dinners into something a bit celebratory. I first put these together on a rainy Saturday when I had a block of smoked gouda in the fridge and a pound of ground beef that needed to be used. The combination of the charred exterior, the juicy beef, and the smoky gooey center was an immediate hit at the table. The texture contrast — crunchy browned outside, tender interior, and molten cheese at the center — is what keeps us coming back.

I love that this comes together with pantry-friendly ingredients and a minimal number of steps, yet tastes like you spent hours in the kitchen. The smoky cheese adds an unmistakable depth, while simple seasonings let the quality of the beef and cheese shine. These meatballs are versatile: serve them over pasta, tuck them into soft rolls for sliders, or offer them as a finger food at gatherings. They reliably disappear fast, and I often double the batch because guests always ask to take leftovers home.

Ingredients

• Ground beef (1 lb, 80/20): Choose freshly ground beef with visible fat for tenderness and flavor. The 80/20 ratio ensures juicy meatballs; avoid extra-lean blends or the finished balls will be dry.
• Smoked cheese (1 cup, cubed): Smoked gouda or smoked cheddar works beautifully. Cut uniform 3/4-inch cubes so the cheese melts evenly; avoid very soft cheeses that may leak during searing.
• Breadcrumbs (1/2 cup): Plain or seasoned breadcrumbs both work. If you prefer gluten-free, substitute with gluten-free panko at a 1:1 ratio.
• Large egg (1): Acts as the binder to hold the meat mixture together. Use a room-temperature egg for better incorporation.
• Garlic powder (1 tsp): Provides consistent garlic flavor without lumps of raw garlic; adjust to taste with fresh minced garlic if desired.
• Fresh parsley (1/4 cup, chopped): Brightens the flavor and keeps the meat tender; flat-leaf parsley is my preference for robust flavor.
• Salt (1 tsp) and black pepper (1/2 tsp): Essential for seasoning — taste the mix raw as you go and adjust; coarse salt gives better texture.
• Olive oil (2 tbsp): For searing; a neutral oil with a high smoke point like canola or light olive oil also works if you prefer.

Instructions

Preheat and prepare:Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a rimmed sheet. Preparing the pan in advance ensures quick transfer from skillet to oven and prevents sticking.Mix the meat mixture:In a large bowl, combine 1 lb ground beef (80/20), 1/2 cup breadcrumbs, 1 large egg, 1 tsp garlic powder, 1/4 cup chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper. Use your hands or a fork to mix gently until just combined — overworking the meat makes the finished texture dense. Look for an even distribution of breadcrumbs and parsley without compacting the mixture.Shape and stuff:Take roughly 2 tablespoons of meat mixture (a generous golf-ball sized portion) and flatten it in your palm. Place a 3/4-inch cube of smoked cheese in the center, then wrap the meat around the cube, pinching seams closed and rolling into a smooth ball. Keep a wet fingertip handy to seal any cracks. Aim for uniform-sized meatballs so they cook evenly; this should yield about 10–12 meatballs depending on exact portioning.Sear for color:Heat 2 tablespoons olive oil in a large skillet over medium heat. Once shimmering, add meatballs in a single layer, not overcrowding the pan. Sear for about 4–6 minutes, turning frequently so all sides brown — you’re building flavor and texture here, not cooking through. Look for a deep mahogany color on each face; this crust will remain after baking and add terrific flavor.Bake until cooked through:Transfer seared meatballs to the prepared baking sheet and place in the preheated oven. Bake for 15–20 minutes, or until the internal temperature reaches 160°F (71°C) for beef. If you prefer slightly juicier centers, remove at 155°F and rest — carryover will raise the temperature a few degrees. Allow meatballs to rest 5 minutes before serving; this helps redistribute juices and prevents molten cheese from running out immediately.

Storage Tips

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. To freeze, arrange cooled meatballs on a baking sheet lined with parchment and freeze until solid (about 1–2 hours), then transfer to freezer bags with as much air removed as possible; they’ll keep for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 15–20 minutes, or thaw in the refrigerator overnight and reheat gently on a skillet or in a sauce to retain moisture. Avoid microwaving alone — it can make them rubbery; instead, cover and add a splash of broth or sauce to keep them tender.

Ingredient Substitutions

If you need to lighten the dish, substitute ground turkey or a leaner ground beef blend, but add an extra tablespoon of olive oil or a splash of milk to preserve juiciness. For dairy-free versions, choose a dairy-free smoked cheese alternative or omit the cheese center and add smoky paprika and a small pull-apart of dairy-free cheese on top after baking. Swap breadcrumbs for crushed crackers or gluten-free panko at a 1:1 ratio. If you want more herbaceous flavor, add 1 tablespoon finely chopped chives or 1 teaspoon dried oregano to the meat mixture.

Serving Suggestions

Serve these meatballs over spaghetti tossed with simple marinara, or make sliders by placing them in soft rolls with a smear of mustard or aioli and quick-pickled onions. For a party platter, present with toothpicks and a trio of dipping sauces — smoky barbecue, tangy marinara, and herbed yogurt dip. Garnish with extra chopped parsley and a lemon wedge for brightness. Pair with a crisp green salad or roasted seasonal vegetables to cut through the richness.

Cultural Background

Stuffed meatballs have roots in many culinary traditions — from Italian polpette to Eastern European dishes — and this smoked cheese variation is a modern, comfort-food-forward twist. Smoked cheeses have been used in Northern European and Dutch cooking for centuries; incorporating a smoked dairy element into meat dishes elevates the savory profile while nodding to rustic preservation techniques. This fusion-style approach combines classic meatball fundamentals with a smoky, melting center that resonates across cultures as a satisfying, shareable food.

Seasonal Adaptations

In winter, serve these with a hearty braised cabbage and mashed potatoes for a comforting meal. In summer, turn them into picnic-friendly sliders with a light herb slaw and grilled corn on the cob. For holiday gatherings, add a touch of finely grated nutmeg and replace the parsley with fresh thyme for a subtly festive aroma. Swap the smoked cheese for blue cheese cubes for a sharper, bolder variation during cooler months.

Meal Prep Tips

Form meatballs and store them raw in the refrigerator for up to 24 hours, making evening assembly quick — just sear and bake. Alternatively, fully cook a double batch, cool, and freeze individual portions in meal-sized bags to streamline weeknight dinners: reheat in a sauce on the stovetop for 10–12 minutes until warmed through. Use labeled freezer bags with dates and reheat from frozen in a covered skillet with 1/4 cup water or broth to soften and heat evenly.

These stuffed meatballs are comfort food with a thoughtful twist — smoky, melty, and endlessly adaptable. I hope you make them your own and discover your favorite pairing or variation.