This recipe for smoked cheese stuffed meatballs has been one of those happy discoveries that turned an ordinary weeknight into a small celebration. I first experimented with melting cubes of smoked gouda into meatballs on a rainy Tuesday when I had minimal time but wanted maximum comfort. The result was better than I expected: a crisp browned exterior with a smoky, creamy core that surprised even the picky eaters at my table. Because the filling melts into a luscious center, each bite combines beefy richness with that irresistible smoked-cheese flavor.

I make these when friends come over for casual gatherings and when we need an easy family dinner that feels special. They are forgiving to prepare—perfect for cooks of all skill levels—and versatile enough to serve with pasta, tucked in sliders, or simply spooned over a salad. The technique of searing first and then finishing in the oven ensures a beautiful crust without overcooking the inside. For home cooks who treasure fast, flavorful meals, these meatballs have become one of my go-to solutions.

Ingredients

• 1 lb ground beef (80/20): Use freshly ground beef if possible; 80/20 gives the best balance of flavor and juiciness. Avoid extra-lean beef or you’ll lose the succulent texture.
• 1 cup smoked cheese, cubed (such as smoked gouda): Choose a firm smoked cheese and cut into small 3/4-inch cubes so they melt properly without leaking—avoid very soft cheeses that won’t hold shape while forming.
• 1/2 cup breadcrumbs: Plain or seasoned both work. Panko gives a lighter texture, while fine breadcrumbs bind more efficiently—measure loosely packed.
• 1 large egg: Acts as the binder to help the mixture hold. Room temperature eggs blend more uniformly into the mixture.
• 1 tsp garlic powder: Adds gentle, even flavor; swap for 1 clove minced garlic if you prefer a fresher bite.
• 1/4 cup fresh parsley, chopped: Fresh herbs brighten the richness—flat-leaf parsley is preferred for its clean flavor.
• 1 tsp salt: Sea salt or kosher salt both work—seasoning at this level gives the meatball interior full flavor.
• 1/2 tsp black pepper: Freshly ground for best aroma; adjust to taste.
• 2 tbsp olive oil: For searing; a neutral or light olive oil gives a good crust without smoking excessively.

Instructions

Preheat the oven and prepare pan: Preheat the oven to 400°F. Line a baking sheet with parchment paper or a lightly oiled sheet to prevent sticking. This temperature creates a balance between browning and gentle finishing so the cheese melts without the meat drying out. Combine the mixture: In a large bowl, gently mix 1 lb ground beef, 1/2 cup breadcrumbs, 1 large egg, 1 tsp garlic powder, 1/4 cup chopped parsley, 1 tsp salt, and 1/2 tsp black pepper. Use a light touch—overworking makes the texture dense. Mix until ingredients are evenly distributed. Form meatballs around cheese: Take a palm-sized handful (about 1.5 tablespoons of meat per ball fits about 12 meatballs per recipe) and flatten it. Place a cube of smoked cheese in the center, then wrap meat around the cheese, sealing seams carefully so the cheese won’t leak when cooking. Aim for uniform size so they cook evenly. Sear for color and flavor: Heat 2 tbsp olive oil in a large skillet over medium heat. Sear meatballs in batches for about 4–6 minutes, turning to brown all sides. You’re not cooking through—just building a golden crust to lock in juices and develop savory flavor. Oven-finish to cook through: Transfer seared meatballs to the prepared baking sheet and bake at 400°F for 15–20 minutes, until an instant-read thermometer reads 160°F in the center. Let rest 3–5 minutes before serving so the juices redistribute and the cheese sets slightly.

Storage Tips

Store cooled meatballs in an airtight container in the refrigerator for up to 3 days. For freezing, arrange on a sheet pan and freeze until firm, then transfer to a labeled freezer bag for up to 3 months. Reheat from frozen by baking at 350°F for 20–25 minutes or thaw in the refrigerator overnight and reheat in a skillet or oven until heated through. Use shallow, heat-safe containers for reheating to maintain the crust; avoid microwaving straight from frozen to prevent rubbery texture.

Ingredient Substitutions

Swap the smoked gouda for smoked cheddar or Monterey jack for similar melting behavior and smoky flavor. For a lower-sodium option, use unsalted breadcrumbs and reduce added salt by half, then adjust after cooking. If avoiding gluten, use gluten-free breadcrumbs or crushed gluten-free crackers in a 1:1 ratio. Ground turkey can replace beef—add a tablespoon of olive oil or an extra egg yolk to retain moisture when using lean proteins.

Serving Suggestions

Serve atop spaghetti dressed in a light tomato sauce for a classic comfort combination, or offer on toasted slider rolls with arugula for casual gatherings. They’re also excellent over creamy polenta or alongside a crisp green salad dressed with lemon vinaigrette to cut through the richness. Garnish with extra chopped parsley and a sprinkle of flaky sea salt for a polished finish—lemon zest can add brightness when serving in warmer months.

Cultural Background

Stuffing meat with cheese is a technique found in many cuisines: from Italian-style polpette filled with mozzarella to Balkan ćevapi with creamy fillings. This version leans on smoked cheese, which nods to Northern European and American charcuterie traditions where smoking imparts depth to dairy. Combining searing and oven finishing is a classic method used by chefs to develop Maillard flavors while ensuring even cooking—an approach that blends rustic comfort with reliable technique.

Seasonal Adaptations

In winter, pair these with a hearty roasted root vegetable medley and a velvety gravy for cozy meals. During summer, serve them chilled on skewers with pickled red onion and a bright herb sauce for picnic-friendly bites. Swap parsley for chopped basil and add a pinch of red pepper flakes when tomatoes are at their peak to embrace seasonal produce and heighten freshness.

Meal Prep Tips

Form meatballs on a prep day and freeze them raw on a sheet pan; once firm, bag them for quick future meals. Cooked meatballs reheat well in a sauce on the stove—heat gently over medium-low to avoid breaking the meat. Portion into single-serving containers with a side of grains or vegetables for ready lunches. Label containers with dates and use older batches within 3 months for best quality.

These smoked cheese stuffed meatballs bring a satisfying balance of smoky, savory, and tender textures to any table. Whether you’re feeding a crowd or preparing a cozy family meal, they’re an easy, memorable option that showcases simple ingredients elevated by a clever technique. Give them a try and make them your own with different cheeses and sauces.