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These juicy, soft meatballs take ordinary meatloaf up a notch with a gooey cheese middle that flows out when you bite in. We've added finely diced mushrooms to the meat mix to keep everything super moist and tender while sneaking in extra nutrients and rich flavor. The mix of seasoned beef and tangy cheddar works so well together, everyone will want more.
The first time I whipped these meatballs up was for a family get-together, and they vanished in seconds. Seeing everyone's surprise and joy when they hit that melty cheese center made all the work worth it. Now they're on the must-have list for every family party.
Key Ingredients Breakdown
- Ground Beef: Go for 80/20 meat-to-fat mix for the right amount of juiciness and taste
- Bella Mushrooms: Look for firm ones without dark patches. They should bounce back a bit when you touch them
- Quality Sharp Cheddar: Older cheese packs more punch. Skip the pre-shredded stuff - it won't melt right
- Homemade Breadcrumbs: Throw day-old bread in a blender for way better texture than store-bought
- Local Eggs: They hold everything together and add a nice richness
- Flavor Boosters: Real garlic, dried herbs, and a splash of Worcestershire give everything depth
Step-by-Step Cooking Guide
- Step 1: Get Your Cheese Ready
- Dice cheese into small half-inch blocks for proper melting. Keep it in the fridge until you need it so it doesn't get too soft. You can even pop the cubes in the freezer for 15 minutes before you start to help them keep their shape.
- Step 2: Handle Those Mushrooms Right
- Wipe mushrooms with a damp paper towel to clean them. Throw them in your food processor and pulse until they're tiny but not mushy. Toss them in a hot pan for a minute to get rid of water and boost flavor. Let them cool completely before mixing with meat.
- Step 3: Mix Your Meat Like a Pro
- Put your beef in a big bowl and break it up into little bits. Add your cooled mushrooms, fresh breadcrumbs, and all your spices. Whisk your egg first before adding it in so it spreads evenly. Mix gently with your hands just until combined - too much mixing makes tough meatballs.
- Step 4: Put Them Together
- Use an ice cream scoop to get same-sized portions. Push your thumb deep into each ball. Drop a cheese cube in the middle. Carefully wrap the meat around the cheese, making sure to seal it all up. Roll between your hands to make nice round balls.
- Step 5: Cook Them Just Right
- Heat your oven to 375°F (190°C). Put meatballs on a baking sheet lined with parchment. Don't crowd them so they cook evenly. Bake until they hit 160°F (71°C) inside. Let them sit for 5 minutes before serving.
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At our house, we can't get enough of these meatballs served on top of creamy mashed potatoes with all those natural meat juices poured over. When you cut in and that cheese slowly flows out, it makes its own amazing sauce right on your plate.
Tasty Sauce Matches
The right sauce can turn these meatballs into totally different meals. A simple marinara gives them an Italian vibe, while rich brown gravy makes them pure comfort food. My personal favorite is pairing them with a smooth mushroom sauce that goes perfectly with the mushrooms already in the meatballs.
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Frequently Asked Questions
- → Can I swap out cheddar for another cheese?
- Yup! Try mozzarella, pepper jack, or any meltable cheese in similar cubes.
- → Is it okay to prepare these ahead?
- You can prep them a day early and refrigerate. Or freeze them for up to 3 months!
- → What side dishes work with these bites?
- They’re amazing with mashed potatoes, pasta, or rice. Add marinara or gravy for more flavor!
- → Can ground turkey work instead of beef?
- Sure, turkey works too! Just note the flavor and texture may shift, and cooking time might vary.
- → What’s a good buttery cracker substitute?
- Breadcrumbs, crushed saltines, or panko would work fine as an alternative.