Cheesy Cajun Stuffed Meatballs (Printable Version)

Cajun-spiced meatballs with gooey cheese filling, baked until golden. Savory, spicy and perfect for sharing.

# What You'll Need:

→ Meatball Mixture

01 - 1.1 pounds ground beef
02 - 9 ounces 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 ounces 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 (200°C) and line a baking sheet with parchment paper.
02 - Combine breadcrumbs and whole milk in a small bowl. Allow to soak for 2 minutes.
03 - In a large mixing bowl, gently mix ground beef, ground pork, soaked breadcrumbs, egg, onion, garlic, Cajun seasoning, salt, black pepper, and chopped parsley until just combined.
04 - Divide meat mixture into 16 equal portions. Flatten each portion, place a mozzarella cube in the center, then seal and roll into a ball.
05 - Heat olive oil in a large skillet over medium-high heat. Sear meatballs in batches for 2 to 3 minutes, rotating until evenly browned.
06 - Transfer browned meatballs to the prepared baking sheet. Bake for 15 to 18 minutes, or until cooked through and cheese is melted inside.
07 - If desired, warm marinara sauce and serve meatballs atop the sauce. Sprinkle with extra chopped parsley before serving.

# Additional Tips::

01 -
  • Full of robust Cajun spices for an irresistible kick
  • Perfectly gooey cheese hidden inside each meatball
  • Great make-ahead option for busy nights or parties
  • Versatile as an appetizer or centerpiece with pasta or bread
  • Oven-baked for easy cleanup
02 -
  • Rich in protein and calcium from meat and cheese
  • Easily doubles for a crowd or party platter
  • Gluten and dairy are present but substitutions can be made
03 -
  • Do not overwork the meat mixture or meatballs will be dense
  • Seal the cheese thoroughly inside the meat to keep every meatball intact
  • Brown the outside well during searing to lock in juiciness and add savory notes
  • If baking from frozen cover loosely with foil to avoid overbrowning before cheese melts
  • Careful seasoning and fresh herbs really do make a difference in flavor

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