Cheesy Cajun Stuffed Meatballs

Juicy Cajun-spiced meatballs with a molten cheese center are the answer when you want to wow guests or shake up dinner time with something bold and comforting. Baked until bubbling and golden, every bite delivers heat and sharp flavor balanced by gooey mozzarella. Bring out a tray alongside warm marinara and prepare for rave reviews.

My family goes wild for these meatballs. The first time I served them at game night, they disappeared before halftime and became a monthly request ever since.

Ingredients

• Ground beef: adds richness and juicy texture Choose beef with a bit of fat for the best flavor
• Ground pork: introduces extra moisture and subtle sweetness Look for fresh ground pork with a pinkish color
• Breadcrumbs: give structure and tenderness Panko or homemade crumbs both work
• Whole milk: softens the breadcrumbs for a light bite Use whole milk for richness
• Large egg: binds the mixture together Ensure eggs are fresh with no cracks
• Small onion: finely chopped The foundation of savory notes Opt for a firm onion that feels heavy for its size
• Garlic: minced Ups the aroma and depth Fresh garlic cloves bring the boldest flavor
• Cajun seasoning: delivers the signature spicy and herby kick Try to use a blend with no fillers for pure spice
• Salt: highlights all the other flavors
• Black pepper: adds sharpness and backs up the heat Use freshly ground if possible
• Fresh parsley: chopped Brings brightness and a pop of green color Pick deep green fragrant leaves
• Mozzarella cheese: cubed Melts beautifully in the center For best melt use a goodquality block not preshredded
• Olive oil: for browning the outside and adding subtle flavor A peppery extravirgin oil is ideal
• Marinara sauce: for serving Adds tang and moisture Warm gently before serving
• Extra chopped parsley: for a fresh and colorful garnish

Instructions

Prep the Oven and Sheet:

Set your oven to 200 degrees Celsius to ensure a hot initial blast that locks in moisture. Line a sturdy baking sheet with parchment paper to avoid sticking and make cleanup a breeze.

Soak the Breadcrumbs:

Pour the breadcrumbs into a small bowl and cover completely with milk. Let them soak for a solid two minutes. This ensures the meatballs stay tender and juicy rather than dense.

Mix the Meatball Base:

In a large mixing bowl, thoroughly but gently combine the ground beef ground pork soaked breadcrumb mixture cracked egg finely chopped onion minced garlic Cajun seasoning salt black pepper and parsley. Mix just until combined with clean hands or a sturdy spoon. Overmixing can make the meatballs tough.

Form and Stuff the Meatballs:

Divide the meat mixture evenly into sixteen portions. Place one portion into your hand and flatten slightly. Tuck one mozzarella cube deep into the center then fold the meat around the cheese and roll gently until the filling is fully sealed within.

Brown for Flavor:

Heat olive oil in a wide skillet over mediumhigh until shimmering but not smoking. Add the meatballs in batches and let them cook for about two to three minutes per batch. Turn each gently to brown all sides creating a flavorful golden crust. This step makes a big difference in taste and texture.

Bake Until Done:

Transfer the browned meatballs to your prepared sheet leaving space between each. Slide into the oven and bake for fifteen to eighteen minutes. You will know they are ready when the centers are no longer pink and the cheese inside is gooey. If you have a thermometer aim for seventy degrees Celsius at the center.

Serve and Garnish:

If using marinara sauce pour it into a saucepan and warm it gently. Spoon a little sauce onto plates and nestle the hot meatballs on top. Sprinkle with extra parsley for brightness and color.

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Mozzarella is my favorite part I love that moment when you take a bite and cheese stretches out in the middle. One time my youngest cheered when I cut one open at the table and it became a running family challenge to see who gets the gooiest stretch.

Storage Tips

Let leftover meatballs cool completely before storing Store in an airtight container in the fridge and they will stay juicy for up to three days For longer storage freeze in a single layer on a tray then transfer to a freezer-safe bag They reheat well in the oven or microwave but use a lower power setting if microwaving to avoid toughening the meat

Ingredient Substitutions

Cheddar or pepper jack cheese both melt well and bring different flavor profiles If you need it gluten free swap in gluten free breadcrumbs For a lighter version substitute ground turkey or chicken and leaner meats but watch closely as they can dry out faster Adjust Cajun spice to your taste or use smoked paprika for a milder option

Serving Suggestions

These meatballs shine over creamy mashed potatoes or a mound of steaming jasmine rice They are also right at home on pasta tossed with extra marinara My kids sometimes request soft sub rolls so they can have gooey meatball sandwiches with a sprinkle of extra cheese melted under the broiler For parties serve on toothpicks with bowls of spicy dipping sauce

Cultural and Historical Context

This dish sprang from classic ItalianAmerican meatball traditions but with a flavor detour through the US South Cajun seasoning is a lively mix developed by Frenchspeaking Acadian settlers in Louisiana The result is an irresistible combination where Old World comfort meets New World zest and creativity

Seasonal Adaptations

Switch to fresh basil in place of parsley in the summer months Use smoked mozzarella or add a pinch of chipotle powder for a hint of warmth in colder seasons Substitute a bit of roasted red pepper for some of the onion for a sweeter twist when peppers are in season

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Last New Year’s Eve my friends could not stop asking for this recipe after a single tray The combination of crusty outside and stretchy cheese center hits every flavor craving It has turned many weeknight dinners into celebrations and doubles perfectly for group potlucks

Recipe Questions

→ How do I keep meatballs tender?

Soaking breadcrumbs in milk adds moisture and helps prevent the meatballs from becoming dry during baking.

→ Can I use a different cheese?

Yes, cheddar or pepper jack provide alternative flavors and melt beautifully, just like mozzarella.

→ Is it necessary to sear before baking?

Searing adds extra browning and flavor, but you can skip this step if pressed for time and bake directly.

→ What side dishes pair well?

Serve with rice, pasta, or crusty bread to soak up the spicy juices and melted cheese.

→ How spicy are these meatballs?

The spice level depends on the Cajun seasoning used. For extra heat, add cayenne pepper to the mixture.

→ Can I make these ahead?

Prepare meatballs in advance and refrigerate or freeze. Bake when ready for quick serving.