My Taco Stuffed Meatballs are a flavor bomb. I’m always on the hunt for dinner ideas that are both fun and flavorful, especially on those busy weeknights. That is why I love making these for my stuffed meatballs for my family.
I love to make meatballs for dinner or as appetizers for parties. These two are always a hit: garlic honey meatballs and my buffalo chicken meatballs.
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Why this Taco Stuffed Meatball Recipe is a Keeper
I love this recipe for taco meatballs with a cheese center because they’re full of flavor, easy to meal prep and there are so many variations to try. Recipes for stuffed meatballs are perfect to add to an easy dinner recipe stash.
- Flavor-Packed: Infused with taco seasoning and stuffed with melty cheese for a burst of flavor in every bite.
- Family-Friendly: Stuff the meatballs with a piece of mozzarella for a fun twist on taco night that both kids and adults will love.
- Make-Ahead: Prepare mozzarella meatballs in advance and bake when ready, making weeknight dinners a breeze.
- Versatile: Serve your new favorite meatball recipe as appetizers, main dishes, or even in subs for a delicious meal.
Can I Freeze these Meatballs?
Yes, freezing meatballs is a great way to extend storage. Store in a Ziploc bag for up to 3 months.
Pro Tip for Cheese Stuffed Meatballs
To prevent the cheese from leaking out during baking, ensure the meat completely encases the cheese and is sealed well. Chilling the assembled meatballs for 15-20 minutes before baking can also help maintain their shape and keep the cheese inside.
Ingredient Notes to Love Meatballs
Make this cheesy meatballs recipe with just a few easy ingredients. They may already be in the kitchen, but they can also easily be found at the store.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Ground Beef: Opt for 80/20 ground beef for a balance of flavor and moisture in the juicy meatballs.
- Cheese Cubes: Cheddar or Monterey Jack work well; cut into uniform cubes for even melting. Feel free to also try meatballs stuffed with gooey mozzarella cheese.
- Taco Seasoning: Use homemade or store-bought instead of traditional Italian seasoning; adjust the quantity to taste.
- Breadcrumbs: Helps bind the meatballs and retain moisture.
Variations and Substitutions- Make Mozzarella Stuffed Meatballs
For that wonderful cheese pull, try stuffing with fresh mozzarella cheese.
- Use Different Meats: Substitute ground turkey or chicken for a leaner option.
- Add Heat: Incorporate diced jalapeños or use pepper jack cheese for a spicier kick.
- Make It Gluten-Free: Use gluten-free breadcrumbs and ensure the taco seasoning is gluten-free.
How to Make Cheesy Stuffed Meatballs
This homemade meatballs recipe comes together in just 3 easy to follow steps. I love to make this recipe to switch up taco night.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Meatball Mixture: In a large bowl, mix the ground beef, egg, breadcrumbs, Taco Seasoning and milk.
- Roll the Meatballs: Scoop some of the mix and flatten it. Place a cube of cheese in the middle and fold up the sides, sealing it completely.
- Bake the Meatballs: Place meatballs on a prepared baking sheet and bake in the oven until cooked through.
Prep Ahead Suggestions for Making Meatballs
Preparing this baked mozzarella stuffed meatballs recipe ahead of time can be the best way to go. Make a recipe in advance to be able to enjoy it whenever.
- Assemble Early: Prepare the meatballs up to the baking step and refrigerate for up to 24 hours.
- Freeze for Later: Freeze assembled meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months.
Alternate Cooking Methods to Make these Meatballs
Make this delicious baked recipe another way by using your air fryer or crock pot.
- Air Fryer: Cook at 375°F for 10-12 minutes, turning halfway through.
- Slow Cooker: Brown meatballs in a skillet, then transfer to a slow cooker with sauce and cook on low for 4 hours.
How to Store, Reheat and Use Leftovers
- Storing: Place cooled meatballs in an airtight container and refrigerate for up to 3 days.
- Reheating: Warm in the oven at 350°F for 10 minutes or microwave until heated through. You can also heat on the stove over medium heat.
- Using Leftovers: Slice and use in sandwiches, or crumble over nachos for a quick snack. You could also try them over grated parmesan cheese covered spaghetti pasta with a tomato sauce or marinara sauce.
Common Recipe FAQS
The addition of an egg, along with the breadcrumbs, act as the “glue” that helps bind everything together.
Avoid using shredded cheese as it can melt too quickly and ooze out. Also, be sure that you get a good seal when wrapping the meat around the cheese cube.
Expert Tips to Cook the Meatballs
- Seal Well: Make sure each meatball is tightly sealed around the cheese cube to avoid leaks while baking. A quick chill before baking helps them hold their shape.
- Use Even Portions: Use a cookie scoop or tablespoon to portion out the meat mixture for consistent sizes that cook evenly.
- Let Them Rest: After baking, let the meatballs rest for a couple of minutes before serving so the cheese inside can set slightly and doesn’t burn your mouth.
- Customize the Flavor: You can control the spice level by choosing mild or spicy taco seasoning and swapping cheeses for flavor preference.
- Serve this Recipe: Serve with Air Fryer Garlic Bread, Orzo Chicken Salad or Sheet Pan Loaded Nachos.
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Taco Stuffed Meatballs
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Ingredients
- 1 pound Ground meat, beef or turkey
- ¼ cup Breadcrumbs
- 1 Egg
- ¼ cup Milk
- 1 ounce Taco seasoning, 1 package or 2 teaspoons
- Colby jack cheese cubes, 1 for each meatball
- Chopped cilantro, for garnish
Instructions
- Preheat oven to 400℉ and line a rimmed baking sheet with parchment paper.
- Add ground meat, breadcrumbs, egg, milk, and taco seasoning in a large bowl and mix until well combined.
- Scoop out about 4 tablespoons of meat, then flatten it slightly, placing cheese cube in the middle. Bring the sides up and seal it up completely.
- Place rolled meatballs on prepared baking sheet.
- Bake for 30 minutes.
- Sprinkle with chopped cilantro and serve with Mexican rice if desired.
Christina’s Notes
- Seal Tightly: Wrap the meat completely around the cheese to prevent leaking while baking.
- Chill Before Baking: Chilling assembled meatballs for 15-20 minutes helps keep their shape in the oven.
- Go for Flavor: Don’t skimp on taco seasoning — it’s what gives these meatballs their bold kick.
- Use a Rack: Baking on a wire rack helps the meatballs brown evenly and prevents soggy bottoms.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.