Giant Cheese-Stuffed Meatballs

Big meatballs stuffed with cheese that ooze when you cut into them. Bake first to set them, then finish in marinara so they're saucy, juicy, and ridiculous in the best way.

By Manny Michael

55 minutes

Dinner

Italian

Ingredients

• Ground beef (3 lb)
• Bread crumbs (1 cup)
• Eggs (2)
• Grated parmesan cheese (1/2 cup)
• Heavy cream (1/2 cup)
• Minced garlic (4 to 5 cloves)
• Onion (1/2, chopped)
• Parsley (fresh or dried)
• Italian seasoning
• Optional rosemary
• Optional crushed red pepper flakes
• Cheese for stuffing (mozzarella cubes or string cheese pieces)
• Marinara sauce (3 cups)

Instructions

1. Preheat oven to 400°F.
2. Mix ground beef, bread crumbs, eggs, parmesan, heavy cream, garlic, onion, parsley, Italian seasoning, and optional seasonings.
3. Line a baking sheet with parchment paper.
4. Form 9 to 10 large meatballs.
5. Flatten each portion, place cheese in the center, then seal the meat around it completely.
6. Bake for 30 minutes.
7. Remove meatballs and carefully discard the parchment paper.
8. Place meatballs back on the pan and pour marinara over them.
9. Bake another 10 to 15 minutes.
10. Serve hot.