Cheese-Filled Mixed Meat Balls

This triple meat stuffed meatball recipe transforms ordinary dinner into something extraordinary, combining chicken, beef, and pork with a surprise cheese center that melts beautifully when cooked. The combination of roasted potatoes and sautéed vegetables creates a complete meal that feels both comforting and special.

I first created these stuffed meatballs when hosting a large family gathering where I needed something that would please everyone from my picky nephews to my foodie brother in law. The moment everyone cut into their meatballs and discovered the melted cheese center there were actual gasps of delight around the table.

Ingredients

• Ground chicken: brings lightness and subtle flavor to the meatball mixture
• Ground beef: adds richness and hearty texture while preventing the meatballs from drying out
• Ground pork: contributes juiciness and a slight sweetness that balances the blend
• Cheese: choose either cheddar for sharp flavor or mozzarella for that perfect stretchy pull when melted
• Fresh herbs: particularly dill and cilantro cut through the richness with brightness
• Curry powder: adds unexpected warmth and complexity without making the dish spicy
• Vegetables: provide color nutrition and make this a complete meal
• Potatoes: roasted separately maintain their crispy texture and complement the meatballs
• Lemon juice: in the sauce brightens the entire dish with necessary acidity

How To Make Stuffed Meatballs with Vegetables and Cheese

Prepare the meat mixture:

Combine all three ground meats with eggs garlic finely chopped onion and seasonings in a large bowl. Use your hands to thoroughly incorporate everything ensuring the spices are evenly distributed throughout the mixture. The eggs will help bind everything together while adding moisture.

Form and stuff the meatballs:

Take approximately 2 tablespoons of the meat mixture and flatten slightly in your palm. Place a small cube of cheese in the center then carefully fold the meat around it sealing completely. Roll between your palms to form a perfect sphere making sure no cheese is exposed to prevent leaking during cooking. Repeat until all meat is used.

Sauté the vegetable medley:

Heat butter in a large skillet until foaming subsides then add cabbage carrots and leek. Cook over medium heat stirring occasionally until vegetables soften but still maintain some texture about 6 minutes. The vegetables should reduce in volume by about half. Finish with fresh herbs which will release their aroma in the residual heat.

Cook the meatballs:

Heat vegetable oil in a heavy bottomed pan until shimmering. Add meatballs in batches leaving space between each to prevent steaming. Brown on all sides turning gently with tongs about 3 minutes per side. The meatballs need to reach 165°F internal temperature to be fully cooked.

Roast potatoes:

Toss potato chunks in olive oil and seasonings ensuring each piece is well coated. Spread in a single layer on a baking sheet giving them space to crisp. Roast in a hot oven turning halfway through cooking time until golden outside and tender inside.

Prepare lemon sauce:

Melt butter in a small saucepan then add garlic cooking just until fragrant about 30 seconds. Pour in lemon juice which will sizzle and reduce slightly then add warm milk slowly while whisking to prevent curdling. Simmer gently until the sauce coats the back of a spoon.

Plate and serve:

Arrange meatballs vegetables and potatoes artfully on each plate. Drizzle with the lemon sauce allowing it to pool slightly around the meatballs. Garnish with fresh vegetables and herbs for color contrast and brightness.

The secret ingredient that truly makes these meatballs special is the curry powder. I discovered this addition accidentally when I was low on Italian herbs and decided to experiment. The warm complexity it adds works surprisingly well with the cheese filling and has become the signature element that my family now considers essential. My husband who initially questioned the addition now requests these meatballs at least twice a month.

Make Ahead Options

These stuffed meatballs are perfect for busy weeknights because you can prepare them in advance. Form and stuff the raw meatballs then refrigerate for up to 24 hours before cooking. You can also freeze the raw meatballs on a baking sheet until solid then transfer to freezer bags where they'll keep for up to three months. When ready to cook frozen meatballs simply add a few extra minutes to the cooking time no need to thaw first.

Cheese Variations

While the recipe suggests cheddar or mozzarella these meatballs work beautifully with many cheese options. Try gouda for a slightly smoky flavor feta for a tangy Mediterranean twist or blue cheese for bold flavor lovers. For a fun surprise use tiny bocconcini balls which create the perfect melted center. Just make sure whatever cheese you choose is cut into appropriate sized pieces that can be fully enclosed in the meat mixture.

Serving Suggestions

These stuffed meatballs can be the centerpiece of countless meal variations. Serve them atop creamy polenta for an Italian inspired dinner or with tzatziki and flatbread for a Mediterranean feast. For a lighter option arrange them over a bed of mixed greens with a simple vinaigrette. They also make excellent sliders when placed on small buns with a slice of tomato and some arugula. For special occasions try serving them with a cranberry glaze during holiday gatherings.

Cultural Context

Stuffed meatballs appear in many cuisines around the world each with their own unique twist. The Italian version called polpette ripiene often features mozzarella and is simmered in tomato sauce. In Middle Eastern cooking kofte may be stuffed with pine nuts or dried fruit rather than cheese. This recipe draws inspiration from multiple traditions creating a fusion dish that honors the universal appeal of a good meatball while adding the surprise element of a melting cheese center that crosses cultural boundaries.

Recipe FAQs

→ Can I make these meatballs with just one type of meat?

Yes, you can use 1200g of just one meat (chicken, beef, or pork) if preferred. However, the blend of meats creates a more complex flavor and better texture. If using only chicken, add 1-2 tablespoons of olive oil to the mixture to maintain juiciness.

→ What other cheeses work well in the stuffing?

Beyond cheddar and mozzarella, good alternatives include provolone, gouda, fontina, or even cream cheese for a different texture. Blue cheese works for stronger flavor, while halloumi holds its shape better during cooking.

→ Can I bake the meatballs instead of frying them?

Absolutely! Bake on a parchment-lined tray at 200°C for 20-25 minutes until their internal temperature reaches 74°C (165°F). This method uses less oil but may result in slightly less browning.

→ How can I make this dish ahead of time?

Prepare the meatballs and refrigerate uncooked for up to 24 hours. Alternatively, fully cook the meatballs, cool completely, and refrigerate for up to 3 days. Reheat in a 180°C oven for 10-15 minutes. The vegetables can be pre-chopped and stored separately until cooking.

→ What sides pair well with these meatballs?

Beyond the roasted potatoes and sautéed vegetables included in the recipe, these meatballs also pair wonderfully with creamy mashed potatoes, buttered pasta, warm crusty bread, or a crisp green salad for a lighter option.

→ How do I prevent the cheese from leaking out during cooking?

Make sure to fully seal the meat around the cheese, leaving no gaps. Using cold or even frozen cheese cubes helps, as does making slightly larger meatballs. If frying, cook on medium heat rather than high to allow the meat to seal before the cheese melts too quickly.