Cheesy Stuffed Meatballs


Can you make a better tasting meatball? Absolutely! Just stuff them with a creamy, melting cheese like Fontina! This may be a little unconventional way to make them, but the taste elevates meatballs to elegant and they can be served alone or in tomato sauce. Achieve great flavor by using a combination of ground chuck and ground sirloin because the fat in ground chuck is essential for moistness, while the sirloin provides great texture.


  • INGREDIENTS1/2 cup good quality bread crumbs
  • 1/3 cup heavy cream or half/half
  • 1/2 pound ground chuck
  • 1/2 pound ground sirloin
  • 1 1/2 teaspoons fine sea salt
  • Grinding coarse black pepper to taste
  • 1/2 pound Fontina or mozzarella cheese cut into 8 small pieces

This recipe was featured on Season 18 - Episode 1812.

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Dudley Johnson

I enjoy your show. I watch it on channel 8.2 in Houston. Tx. I enjoy cooking but can’t eat very much due to having throat cancer in the past. Please keep up the great work you do.

Paul Lally, Executive producer

Thanks for writing, Dudley,

And here’s hoping and praying that you can enjoy great Italian cooking in the future. Our prayers are with you.

Harvey Rulien

I am so happy to have reconnected to your posts. I loved you on TV and wish you were still on. Hugs to you dearheart.

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