If you’re craving a hearty, show-stopping dinner that’s packed with flavor and comfort, I can’t recommend this Giant Cheese-Stuffed Meatballs Recipe enough. These colossal meatballs are bursting with cheesy goodness inside and out, making them the ultimate crowd-pleaser for family dinners or entertaining friends. Trust me, once you make these, you’ll want to serve them again and again — they’re just that fan-freaking-tastic!
Why You’ll Love This Recipe
- Colossal Flavor Bombs: Each giant meatball is packed with Italian herbs, cheeses, and spices that’ll make your taste buds sing.
- Perfectly Juicy: The combination of milk and eggs keeps these meatballs tender and juicy — no dry bites here.
- Melty Cheese Heaven: Topping these with thick mozzarella slices that broil just right gives you that irresistible gooey cheese pull.
- Simple Yet Elegant: Despite their impressive size, these meatballs are easy to make and look amazing on any dinner table.
Ingredients You’ll Need
The ingredients for this Giant Cheese-Stuffed Meatballs Recipe come together beautifully to create layers of texture and flavor. I always opt for fresh cheeses and quality spices — it really elevates the final dish, and you’ll notice the difference!
- Extra lean ground beef: Leaner meat keeps things juicy without being greasy.
- Dried Italian bread crumbs: Adds structure and helps bind everything perfectly.
- Fresh parmesan cheese: Grated finely for that sharp, nutty flavor punch.
- Fresh asiago cheese: Adds a lovely tang and richness layered with parmesan.
- Dried minced onion: Quick way to infuse oniony sweetness without the chopping.
- Whole fennel seeds: A little fennel goes a long way for that subtle anise note.
- Dried Italian seasoning: A classic herb combo to bring authentic Italian vibes.
- Dried oregano: Adds the right peppery-herbal kick.
- Garlic powder: Keeps the garlic flavor mellow and even throughout.
- Salt and coarse ground black pepper: For balanced seasoning, don’t skimp here!
- Whole milk: Moisturizes the meat, making every bite soft and tender.
- Extra-large eggs: The binding agent that holds everything together nicely.
- Worcestershire sauce: Adds umami depth that amps up the meaty goodness.
- Fresh mozzarella cheese slices: Thick slices to melt beautifully on top — trust me, you want them thick!
- Optional garnish – fresh parsley or basil: Gives a fresh pop of color and flavor at the end.
Variations
I love how flexible this Giant Cheese-Stuffed Meatballs Recipe is — once you have the basic framework, you can definitely personalize it to match your tastes or dietary needs. Don’t be shy to experiment!
- Swap the beef: I’ve tried half ground pork or veal for a richer flavor. It changes the texture up but keeps that big, juicy bite.
- Cheese mix: Sometimes I sneak in some sharp cheddar or provolone for a flavor twist.
- Spice it up: Add red pepper flakes or smoked paprika if you want a little heat and smokiness.
- Make it gluten-free: Use gluten-free bread crumbs — it works well without compromising texture.
How to Make Giant Cheese-Stuffed Meatballs Recipe
Step 1: Mix Your Meat and Seasonings
Start by preheating your oven to 350ºF. In a large bowl, crumble in the extra lean ground beef so you don’t overwork it. Then sprinkle the dried Italian bread crumbs, parmesan, asiago, dried minced onion, fennel seeds, Italian seasoning, oregano, garlic powder, salt, and black pepper over the meat. Pour in the milk, add the beaten eggs, and splash in the Worcestershire sauce. Use a large spoon first to gently fold everything together just a few times, then dive in with your hands to combine thoroughly but gently — you want all the flavors well distributed, but don’t overmix or you’ll end up with tough meatballs.
Step 2: Shape and Bake Your Giant Meatballs
Divide the meat mixture into two large equal portions and carefully shape each into a giant meatball. Make sure you seal cracks by pinching the meat tightly, which prevents any cheese from leaking out later. Place them on a foil-lined baking sheet that you’ve sprayed with cooking spray to avoid sticking. Before popping them in the oven, sprinkle a bit of extra cracked black pepper on top for a nice finish. Bake uncovered for a full hour — patience pays off here to cook through these big beauties without drying them.
Step 3: Mozzarella Melt and Serve
Once the meatballs are baked through, take them out and layer thick slices of fresh mozzarella on top. Now switch your oven to broil and keep a close eye — you want the cheese to melt fully and bubble slightly without burning, which usually takes a few minutes. Remove from oven and if you like, garnish with freshly grated parmesan or asiago and a sprinkle of chopped parsley or a basil sprig. Serve them nestled over your favorite marinara or sauced spaghetti, and watch how everyone goes crazy for these giant cheese-stuffed meatballs!
Pro Tips for Making Giant Cheese-Stuffed Meatballs Recipe
- Gentle Mixing: I learned the hard way that overmixing the meat makes the meatballs dense — mixing just enough keeps them tender every time.
- Sealing the Cracks: When shaping, smooth out any cracks so the cheese on top melts nicely without oozing out and burning on the tray.
- Broil with Care: Keep your oven rack in the upper middle position and watch closely when broiling cheese so it melts but doesn’t scorch.
- Let Rest Post-Bake: Once out of the oven, let the meatballs sit for 5 minutes so flavors settle and juices redistribute for maximum moistness.
How to Serve Giant Cheese-Stuffed Meatballs Recipe
Garnishes
I always top mine with a generous handful of freshly grated parmesan and asiago cheeses — it adds a lovely sharpness and a little texture. Then, sprinkling finely chopped fresh parsley or placing a fresh basil sprig on top gives a bright, fresh note and makes the presentation irresistible. It’s those little details that take your giant cheese-stuffed meatballs from delicious to restaurant-worthy.
Side Dishes
These giant meatballs pair wonderfully with sauced spaghetti or creamy polenta — both soak up all that rich, cheesy goodness perfectly. On lighter nights, I like serving them alongside a crisp green salad dressed with lemon vinaigrette or some garlic roasted veggies to balance the richness.
Creative Ways to Present
For a special occasion, try serving the meatballs family-style on a big platter with fresh basil sprigs scattered around and small bowls of dipping sauces like marinara or spicy arrabbiata on the side. Another fun idea is hollowing them out just a touch and stuffing with a surprise (like chopped olives or roasted red peppers) before baking to impress your guests with hidden layers of flavor.
Make Ahead and Storage
Storing Leftovers
I usually store leftover meatballs in an airtight container in the fridge for up to 3 days. To keep the cheese melty and fresh, I separate out the broiling step until reheating—just reheat the meatballs gently, then add fresh mozzarella and broil again just before serving.
Freezing
These meatballs freeze really well. I like to quickly bake them fully (without the mozzarella topping), cool completely, then freeze on a baking sheet before transferring to freezer bags. When you’re ready, thaw overnight in the fridge and add the cheese topping fresh before broiling.
Reheating
Reheat leftovers gently in a 325ºF oven covered with foil to keep moisture in, about 15-20 minutes. Then broil the fresh mozzarella slices on top until bubbly for that perfect melted finish. This method keeps the texture just like fresh.
FAQs
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Can I make these giant cheese-stuffed meatballs ahead of time?
Absolutely! You can prepare the meat mixture and shape the meatballs ahead, then refrigerate them for up to 24 hours before baking. This helps save time on busy nights.
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What’s the secret to keeping meatballs juicy?
Using milk and eggs in the mixture adds moisture and tenderness, while mixing gently prevents tough, dry meatballs. Also, don’t overbake—this recipe’s hour at a moderate temp cooks them perfectly.
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Can I use pre-shredded cheese instead of fresh?
For the best melt and flavor, fresh grated parmesan, asiago, and mozzarella are ideal. Pre-shredded cheese often contains additives that affect how it melts and the overall texture.
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How do I avoid the cheese burning when broiling?
Keep a close eye under the broiler and place the rack a few inches below the heat. Broil in short bursts—check every 30 seconds to catch the cheese at the perfect gooey point.
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Can I make smaller meatballs with this recipe?
Yes, you can divide the mixture into smaller portions and bake for less time, but the magic of this recipe is in those giant size meatballs — they’re extra juicy and very impressive!
Final Thoughts
There’s something incredibly satisfying about serving up giant, ooey-gooey cheese-stuffed meatballs that everyone raves about, and this recipe delivers just that! I’ve made it countless times for family dinners and potlucks, and every time, it’s a hit. You’re going to love how simple it is to pull off, yet how spectacular it looks and tastes. So grab your apron and give this Giant Cheese-Stuffed Meatballs Recipe a go — your kitchen (and your hungry crowd!) will thank you.
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Giant Cheese-Stuffed Meatballs Recipe
- Prep Time: 15 mins
- Cook Time: 1 hr 10 mins
- Total Time: 1 hr 25 mins
- Yield: 2 giant meatballs servings, serves 2
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
These Giant Colossal Cheese Covered Meatballs are packed with savory Italian flavors and topped with melted fresh mozzarella cheese for a deliciously gooey finish. Perfectly seasoned and baked until juicy, they make a hearty main dish served over sauce or spaghetti, garnished with fresh parmesan, asiago, and herbs.
Ingredients
Main Ingredients
- 1 1/2 lbs. extra lean ground beef
- 1/2 cup plus 1 Tbl. dried Italian bread crumbs
- 1/2 cup finely grated fresh parmesan cheese
- 1/4 cup finely grated fresh asiago cheese
- 2 tsp. dried minced onion
- 1 1/2 tsp. whole fennel seeds
- 1 tsp. dried Italian seasoning
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1 1/2 tsp. salt
- 1/2 tsp. coarse ground pepper
- 1/2 cup whole milk
- 2 extra-large eggs, beaten
- 1 tsp. Worcestershire sauce
- 4 thick slices fresh mozzarella cheese
For Garnish
- More fresh grated parmesan and/or asiago cheese
- Finely chopped fresh parsley or fresh basil sprig (optional)
Instructions
- Preheat Oven: Preheat your oven to 350º F to prepare for baking the meatballs.
- Mix Ingredients: In a large bowl, add the ground beef and crumble it lightly. Evenly sprinkle and drizzle the bread crumbs, parmesan, asiago, dried minced onion, fennel seeds, Italian seasoning, oregano, garlic powder, salt, black pepper, milk, beaten eggs, and Worcestershire sauce over the meat. Fold the mixture a few times with a large spoon, then mix with your hands until everything is evenly combined. Be careful not to overwork the meat to keep it tender.
- Form Meatballs: Divide the meat mixture in half and carefully shape each portion into a large, solid ball without cracks to help them hold together during baking. Place the meatballs on a sprayed, foil-lined baking sheet.
- Season and Bake: Sprinkle the tops of the meatballs with more coarse ground black pepper. Bake in the preheated oven for 1 hour until they are fully cooked and juicy inside.
- Add Cheese and Broil: Place thick slices of fresh mozzarella over the hot meatballs. Broil under high heat just until the cheese is fully melted, golden, and bubbly.
- Serve and Garnish: Serve the colossal meatballs over your favorite sauce or sauced spaghetti. Garnish with freshly grated parmesan and/or asiago cheese and sprinkle finely chopped fresh parsley or a fresh basil sprig for a fresh touch.
Notes
- Do not overmix the meat mixture to keep the meatballs tender and juicy.
- Ensure the large meatballs have no cracks to prevent them from falling apart during baking.
- Use fresh grated cheeses for better flavor than pre-grated options.
- Serve immediately after broiling the cheese for best gooey texture.
- You can substitute fresh basil for parsley or omit herbs based on preference.
Nutrition
- Serving Size: 1 giant meatball with cheese
- Calories: 720
- Sugar: 2 g
- Sodium: 1080 mg
- Fat: 45 g
- Saturated Fat: 20 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 55 g
- Cholesterol: 210 mg
