These queso-stuffed meatballs are a cheesy delight! Juicy beef or turkey meatballs are filled with gooey queso, making every bite a tasty surprise.
Who wouldn’t smile with warm cheese oozing out? I love dipping them in marinara sauce. They’re perfect for parties, or just to enjoy at home with friends—yum!
Key Ingredients & Substitutions
Ground Beef/Turkey: Choose ground beef for richer flavor, but ground turkey is a lighter option. If you prefer plant-based meals, crumbled tempeh or lentils can work well as substitutes!
Breadcrumbs: Use plain or Italian-style breadcrumbs to add texture. If gluten-free, swap them for crushed gluten-free crackers or oats, which also work nicely!
Queso Fresco: This cheese gives a lovely melting quality. If you can’t find it, use mozzarella or cheddar. Both melt well and provide that cheesy center!
Salsa Roja: Store-bought salsa is a great time-saver! For homemade, combine canned tomatoes, onion, garlic, cilantro, and spices. Feel free to adjust spice levels to your liking!
How Do I Make Sure My Meatballs Don’t Fall Apart?
Maintaining meatball integrity is key! Here are a few steps to ensure they hold together:
- Mix the ingredients gently; overmixing can lead to tough meatballs.
- Be sure to seal the cheese inside the meat properly to prevent leakage while cooking.
- When browning the meatballs, use medium heat. Too high can cause them to break apart.
With these tips and the right technique, you’ll have perfectly juicy meatballs every time!
How to Make Queso-stuffed Meatballs
Ingredients You’ll Need:
- 1 lb ground beef (or ground turkey)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 4 oz queso fresco or panela cheese, cut into small cubes (for stuffing)
- 2 tbsp olive oil
- 1 1/2 cups salsa roja (tomato salsa)
- 1/4 cup grated cotija cheese or Parmesan (for topping)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 30 minutes for cooking. So in total, you can have these delicious queso-stuffed meatballs ready in about 45 minutes. Perfect for a quick weeknight dinner or a fun gathering!
Step-by-Step Instructions:
1. Prepare the Meat Mixture:
In a large bowl, combine the ground beef (or turkey), breadcrumbs, finely chopped onion, minced garlic, egg, chopped cilantro, ground cumin, chili powder, salt, and pepper. Gently mix everything together until just combined. Be careful not to overmix—this will help keep your meatballs nice and tender!
2. Stuff the Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in the palm of your hand. Place a small cube of queso fresco or panela cheese in the center, then fold the meat around the cheese to form a ball. Make sure to seal the edges well so the cheese doesn’t leak out while cooking. Repeat this process with the remaining meat mixture and cheese.
3. Brown the Meatballs:
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs carefully. Cook them for about 5-7 minutes, turning to brown all sides. Handle them gently to keep their shape and prevent leaking cheese.
4. Simmer in Salsa:
After browning the meatballs, pour the salsa roja over them in the skillet. Lower the heat, cover the skillet, and let them simmer for 15-20 minutes. This will cook the meatballs through and melt the cheese inside!
5. Garnish and Serve:
Once they are cooked through, remove the lid and allow the sauce to thicken slightly. Sprinkle cotija cheese or Parmesan and extra chopped cilantro over the meatballs for a nice finishing touch.
6. Enjoy Your Meal:
Serve the queso-stuffed meatballs hot, spooning extra salsa over them. They pair wonderfully with warm tortillas or a comforting side of rice. Enjoy the cheesy, savory goodness of these delightful meatballs!
Can I Use a Different Type of Cheese for the Filling?
Absolutely! While queso fresco or panela cheese gives a wonderful texture, you can easily substitute with mozzarella or cheddar for a different flavor. Just make sure the cheese you choose melts well!
Can I Make These Meatballs in Advance?
Yes! You can prepare the meatballs ahead of time and refrigerate them for up to 24 hours before cooking. This can save time on busy days, just remember to let them come to room temperature for about 15 minutes before cooking!
What Should I Do If My Meatballs Fall Apart While Cooking?
If your meatballs are falling apart, ensure that you’re mixing the ingredients gently without overmixing. You might also want to add an extra egg or a bit more breadcrumbs to help bind them together!
How to Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. When ready to eat, reheat them gently in the microwave or on the stovetop with a bit of salsa to keep them moist.