Cheese Stuffed Italian Meatballs

Classic comfort with a molten twist—these hand-rolled meatballs combine rich ground beef and pork with parmesan, herbs, and fresh garlic, then hide a surprise center of Bacio Whole Milk Cheese. Seared until golden and finished in marinara or the oven, they’re tender, flavorful, and irresistibly melty in every bite. Perfect as a shareable starter or your menu.

Featured Cheeses: Whole Milk Cheese, Part Skim Cheese

Total Time: 5

Servings: 8 Meatballs

Ingredients

Ingredients
1 lb. ground beef
.5 lb. ground pork
1 egg
2.6 oz. parmesan cheese
2.6 oz. breadcrumbs
1 tsp. fresh garlic, minced
1 tsp. salt
.5 tsp. fresh black pepper
4 oz. milk
.5 tsp. dried Italian herb blend
2 oz. fresh parsley, chopped
Bacio Whole Milk Cheese block
Oil for pan-frying

Instructions

Cut cheese into .75” cubes.
In a large bowl, combine all ingredients except the cheese cubes until evenly mixed.
Scoop meatball mixture into 1.5” balls and press a cheese cube in the center, sealing the meat around the cheese.
Heat 1-2 tb. oil in a shallow sauté pan over med-high heat.
Add the meatballs and cook until seared on all sides.
Place the pan with meatballs in a 350-degree oven until cooked through, or heat up your favorite marinara sauce in a small skillet, add meatballs, cover and let simmer until meatballs are cooked and cheese is melted.