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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.


1/2 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


Preheat the oven to 350°F. 

Put the bread crumbs in a medium size bowl and pour the cream over them. Mix with a fork; the mixture will not be soupy.

Add the ground chuck, sirloin, and salt and pepper. Mix just to combine the ingredients. Divide the mixture into 8 equal pieces and roll each in the palm of your hand to make compact 2 1/2-inch balls.

Insert your thumb into the middle of each meatball and push in a piece of cheese. Close the meatball encasing the cheese and smooth the top.

Place the meatballs on a rimmed, nonstick baking sheet. Bake them for 20-25 minutes or until they are nicely browned. Serve hot as is or put them in tomato sauce and serve with pasta or as a second course.

Variation: make the meatballs miniature size and bake them for 10-12 minutes. Serve as an antipasto. Leftovers make great sandwich filling too!

Cook's Secret: If you wet your hands between making each meatball, the meat mixture will not stick to your hands.

This recipe is featured on show 1812, Sicilian Meatballs - Purpetit Siciliani.


  1. Dudley Johnson's avatar

    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.
  2. Paul Lally, Executive producer's avatar

    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.

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