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Cheese Stuffed Meatballs (Kid-Friendly Dinner)

A bowl of cheese stuffed meatballs strewn over spaghetti with tomato sauce.

File this one under ‘ugly delicious’: cheese stuffed meatballs that will win no style points but will certainly win over your kid (and you). Simple to make and eat, this meaty and cheesy wonder is so elemental and versatile–make as spaghetti and meatballs, make as a standalone protein, et al.–that toddlers and teenagers love it. The perfect weeknight family meal very much does exist: you’re looking at it.

Ingredients Overview

This cheese stuffed meatballs recipe uses simple, kid-friendly ingredients you probably already have in your kitchen: creamy ricotta for the cheesy center, ground beef for hearty meatballs, aromatics like basil and parsley, and a binding mix of egg and breadcrumbs. Grated Parmesan folds into the meat for extra savory flavor, and you can serve these as a protein alongside pasta, veggies, or a favorite dipping sauce.

Steps Summary

  1. Mix the ricotta, herbs, and a touch of breadcrumbs; shape into small cheese balls and freeze for at least 30 minutes so they hold their shape.
  2. While the cheese chills, combine the ground beef, egg, breadcrumbs, and seasonings in a bowl and mix until cohesive.
  3. Wrap each frozen ricotta ball in the seasoned meat mixture, patting to fully encase the cheese.
  4. Heat a lightly oiled pan to medium-high; brown the meatballs without crowding the pan.
  5. Finish cooking either by a quick pan sauté (turning often to check doneness) or by briefly steaming after browning to ensure tender, evenly cooked meatballs.
  6. Serve warm with your choice of sauce or sides.

FAQ

What size should I make my cheese stuffed meatballs?
Aim for meatballs about the size of a golf ball so they’re easy for little hands to pick up and cook through evenly; larger meatballs can be used but may need extra cooking time.

Can I make these ahead of time?
Yes — freeze the wrapped meatballs before cooking and store in an airtight container for up to 1 month. Thaw before cooking or cook from frozen with a few extra minutes of heat.

What sauces pair well with cheese stuffed meatballs?
Tomato sauce is classic, but mild pesto, barbecue sauce, or even a simple buttery herb sauce work great — especially for toddlers who prefer less acidity.

Can I use other meats instead of beef?
Absolutely. Lamb or pork both work beautifully; if using ground poultry, add extra fat (like a bit of mayo or oil) so the meatballs stay juicy.

Recipe Links

What to Serve With Ricotta Stuffed Meatballs

More Toddler-Friendly Recipes Like This

All of our meatball recipes can be found here. Visit our toddler dinner ideas page for more great family meal recipes!

Prep Time 70 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Meal(s):
Difficulty: Beginner
Servings: 4
Calories: 260
Description

These ricotta stuffed meatballs are cheesy, tender, and designed to win over kids and adults alike. Serve them with pasta, dip them like sliders, or enjoy them as an easy weeknight protein.

Ingredients
  • 1/2 cup a Cheese (see "Adapt" section about other cheese options)
  • 1/2 tsp Basil (dried)
  • 1/2 tsp Parsley (dried)
  • 1 tsp Breadcrumbs
  • 1/2 lb Ground Beef (while hamburger meat works just fine, a blend–particularly one with some steak or meatier cuts, like sirloin or chuck–works best here)
  • 1 large Egg
  • 1/4 cup Breadcrumbs
  • 1 tsp Parsley (dried)
  • 1 tsp Basil (dried)
  • Grated Parmesan
Instructions
    Prep
  1. 1
    In a small bowl, mix the ricotta, basil, parsley, and breadcrumbs. Grab small clumps of the cheese mix–note: the bigger the cheese piece, the bigger your ball of meat will have to be to surround it–and roll it as best you can into a ball or cylinder. (Don’t worry about neatness.) Place the balls in your freezer, allowing at least 30 minutes for them to freeze.
  2. 2
    While the cheese freezes, make your meatball mixture: add the ground beef, egg, breadcrumbs, parsley, and basil to a bowl; grate as much parmesan as you’d like over the top. With a spatula or your hands, blend the ingredients until mixed; then pat and form into a giant ball.
  3. 3
    To form the meatballs, grab a small clump of meat and stretch it over a piece of the frozen cheese mixture; shape and pat the meat until it entirely covers the cheese.
    4. Cook
  4. 4

    Heat a large pan to Medium High; lightly grease the pan with oil. When hot, place meatballs in the pan, making sure they don’t touch

  5. 5

    To finish cooking, you have two options:

    • The quickest, easiest route–but may lead to varying degrees of doneness in the meat–is to keep them in the pan and cook for another two minutes, turning regularly. (Be sure and cut one open to confirm they have fully cooked);
    • To ensure a smooth and supple texture in all the meatballs, remove them from the pan, then steam them for 3-4 minutes.
    6. Serve
  6. 6

    Think of these as more like a cheeseburger or cheesesteak than an Italian dish–in other words, you don’t have to top with tomato sauce and/or serve with pasta (though it’s great with it). Any sauce–from pesto to barbecue–should be just fine here, too 

    7. Adapt
  7. 7

    Lamb or pork would well instead of beef, sure; if you want to use poultry, you’ll need to add some fat to the mix–either get a fattier ground turkey or chicken, or add some mayo and breadcrumbs to the meat mixture. Any creamy cheese will work for the center, too–i.e., mascarpone, cream cheese, etc.

Nutrition Facts

Servings 4

Serving Size 2 meatballs

Amount Per Serving
Calories 260kcal
% Daily Value *
Cholesterol 100mg34%
Total Carbohydrate 6g2%
Calcium 140 mg
Iron 2.5 mg
Vitamin B12 1.59 mcg
Phosphorus 120 mg
Zinc 3.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: ricotta stuffed meatballs, cheese stuffed meatballs, kid friendly meatballs, meatballs for kids, cheesy meatballs, family dinner meatballs, spaghetti and meatballs kids, toddler dinner ideas, ground beef recipes, toddler ground beef recipes, toddler meatballs, beef meatballs with ricotta, picky eater dinner
Read it online: https://newdadskitchen.com/recipe/cheese-stuffed-meatballs-kid-friendly-weeknight-dinner/
The recipe author and his then-infant son
Brad

Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.