Cheesy Cajun Stuffed Meatballs (Printable)

Juicy meatballs packed with Cajun flavors and melty cheese, ideal for appetizers or bold main courses.

# Components:

→ Meatball Mixture

01 - 1.1 lbs ground beef
02 - 9 oz ground pork
03 - 1/2 cup breadcrumbs
04 - 1/4 cup whole milk
05 - 1 large egg
06 - 1 small onion, finely chopped
07 - 3 cloves garlic, minced
08 - 2 tablespoons Cajun seasoning
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons fresh parsley, chopped

→ Filling

12 - 4 oz mozzarella cheese, cut into 16 cubes

→ Finishing

13 - 2 tablespoons olive oil
14 - 1 cup marinara sauce (optional, for serving)
15 - Extra chopped parsley, for garnish

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Combine breadcrumbs and whole milk in a small bowl and allow to soak for 2 minutes.
03 - In a large mixing bowl, add ground beef, ground pork, soaked breadcrumbs, egg, onion, garlic, Cajun seasoning, salt, black pepper, and parsley. Blend by hand until ingredients are evenly distributed.
04 - Portion mixture into 16 equal balls. Flatten each meatball in the palm, position one mozzarella cube in the center, and enclose the filling by sealing and rolling into a ball.
05 - Heat olive oil in a large skillet over medium-high. Sear meatballs in batches for 2 to 3 minutes, turning until all sides are browned.
06 - Transfer seared meatballs to the prepared baking sheet and bake for 15 to 18 minutes, or until fully cooked and the cheese is melted.
07 - Warm marinara sauce, if using, and serve meatballs over sauce. Garnish with extra chopped parsley.

# Expert Advice:

01 -
  • Full of punchy Cajun flavor for those who like a little kick
  • Oozy cheese at the center for ultimate comfort food appeal
  • Ready in under an hour from scratch
  • Mealprep friendly and great for parties
02 -
  • Packed with protein and flavor makes these a hearty meal
  • Perfect for meal prepping as they reheat just as tender
  • Fun twist for parties since every bite has a cheese surprise
03 -
  • Use cold cheese for stuffing to prevent early melting
  • Shape meatballs with wet hands to minimize sticking
  • Brown in batches so the skillet stays hot and ensures a good crust
  • When assembling avoid overworking the meat to keep the texture light and tender
  • I always chill the formed meatballs for ten minutes before searing to help them hold their shape
  • For perfectly even cheese melt use mozzarella cubes straight from the fridge not at room temperature
  • Always brown the meatballs thoroughly before baking for that irresistible flavor and color
  • If you love extra sauce serve with chillispiked marinara or a drizzle of hot honey for a playful restaurantstyle experience
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