Name: Giant Cheese Stuffed Meatballs Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 1 1/2 lbs. extra lean ground beef; 1/2 cup plus 1 tablespoon dried Italian bread crumbs; 1/2 cup finely grated fresh Parmesan cheese; 1/4 cup finely grated fresh Asiago cheese; 2 teaspoons dried minced onion; 1 1/2 teaspoons whole fennel seeds; 1 teaspoon dried Italian seasoning; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1 1/2 teaspoons salt; 1/2 teaspoon coarse ground black pepper; 1/2 cup whole milk; 2 extra-large eggs, beaten; 1 teaspoon Worcestershire sauce; 4 thick slices fresh mozzarella cheese; More fresh grated Parmesan and/or Asiago cheese; Finely chopped fresh parsley or fresh basil sprig (optional)

If you’re craving a seriously impressive, hearty meal that feels like a celebration, you’ve got to try this Giant Cheese Stuffed Meatballs Recipe. These colossal meatballs packed with layers of flavor and ooey-gooey mozzarella on top are something I always turn to when I want to wow guests or just treat my family to comfort food that’s anything but ordinary. Trust me, once you make these, you’ll find your dinner routine elevated to a whole new level.

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Why You’ll Love This Recipe

Massive Flavor: The blend of Italian seasonings, fennel seeds, and cheeses creates a deep, rich taste in every bite.
Giant Size, Giant Satisfaction: These meatballs are filled with enough cheese and flavor to serve as the centerpiece of your meal.
Easy to Make: Despite their impressive size, the method is straightforward and perfect for weeknight dinners or special occasions.
Family Favorite: Once my family tried this, they kept asking me to make it again and again — it’s that good!

A white plate with a layer of spaghetti noodles mixed with dark red tomato sauce and bits of ground meat, topped by a large round meatball covered with melted off-white cheese that is slightly browned in spots. To the side, two slices of light golden toasted bread are sprinkled with fine grated cheese. A silver fork rests on the edge of the spaghetti. The background is a white marbled surface with a checkered cloth partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe balances hearty ground beef with Italian-inspired spices and a perfect mix of cheeses that melt beautifully. You’ll want to pick fresh-quality cheeses and good seasonings to get the most out of these giant meatballs.

Extra lean ground beef: The lean choice keeps the meatballs from getting too greasy, perfect for that firm yet juicy texture.
Dried Italian bread crumbs: Adds just enough binding without overwhelming the meat’s texture.
Fresh parmesan cheese: For a sharp, salty punch you won’t want to skip.
Fresh asiago cheese: Adds nuttiness and complexity to the cheese blend.
Dried minced onion: Gives a subtle onion flavor throughout the meatballs without overpowering.
Whole fennel seeds: This is a little trick I discovered — they add a lovely aromatic kick that sets these meatballs apart.
Dried Italian seasoning: Your classic Italian herb blend rounds out the spices beautifully.
Dried oregano: Enhances herbal notes and complements the fennel well.
Garlic powder: For that deep, warm garlicky depth without having to deal with fresh garlic’s sharpness.
Salt and coarse ground black pepper: Essential to boost all the flavors.
Whole milk: Keeps the meatballs moist and tender inside.
Extra-large eggs: The binding agents that hold everything perfectly together.
Worcestershire sauce: A secret umami booster that enhances richness.
Fresh mozzarella cheese slices: Thick slices that melt on top for an irresistible cheesy crown.
More parmesan and/or asiago cheese: Great for sprinkling on top and adding that final cheesy touch.
Fresh parsley or basil (optional): Adds a fresh, vibrant note when served.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this recipe adapts easily depending on your mood or who you’re feeding. Feel free to tweak the cheeses or seasonings — it’s your kitchen, after all! Here’s a few ways I’ve made it my own over time.

Meat Mix Variation: I sometimes swap half the beef for ground pork or veal — it gives the meatballs an even juicier texture while keeping that rich flavor.
Cheese Swap: If fresh mozzarella isn’t available, provolone or fontina work nicely melted on top, giving different but tasty spins.
Herb Boost: Adding fresh chopped basil or oregano to the meat mixture when I have it on hand really brightens the flavor.
Spice it Up: For a little heat, a pinch of crushed red pepper flakes folded into the meat mix gives these meatballs a subtle spicy kick that my family loves.

How to Make Giant Cheese Stuffed Meatballs Recipe

Step 1: Mix Your Ingredients Gently

Begin by preheating your oven to 350º F. In a large bowl, crumble the ground beef lightly — don’t pack it down or overwork it, since that can make your meatballs tough. Evenly sprinkle all the dry seasonings, cheeses, and bread crumbs over the meat, drizzle in the milk, and add the beaten eggs and Worcestershire sauce. Use your hands to gently fold everything together just until combined. I like to start mixing with a spoon to keep it less messy, then finish by hand to make sure the ingredients are well distributed. The key is not to overmix.

Step 2: Shape Two Large Meatballs

Divide your mixture into two equal portions. Form each into a large, tight ball, making sure there are no cracks on the surface, or the cheese could ooze out during baking. This part is super fun — shaping these giant meatballs is kind of like making a cozy beefy nest. Pop them onto a sprayed, foil-lined baking sheet so cleanup is easy!

Step 3: Bake Slowly for Juicy Perfection

Sprinkle a bit of coarse black pepper on top, then place the baking sheet in your preheated oven. Let the meatballs bake for one full hour — yes, patience is key here! This slow baking ensures they cook through perfectly without drying out. By the time they’re done, you’ll notice a wonderful aroma filling your kitchen.

Step 4: Crown with Mozzarella and Broil

When the timer dings, pull out the meatballs gently and nestle thick slices of fresh mozzarella right on top. Set your oven to broil and watch carefully as the cheese melts, bubbles, and browns to glorious perfection — this only takes a few minutes, so don’t walk away or it might burn. That golden cheesy crust is what takes these to the next level.

Step 5: Serve with Extra Cheese and Fresh Herbs

Finish by sprinkling freshly grated parmesan and/or asiago cheese on top. If you’re feeling fancy, scatter some finely chopped fresh parsley or tuck a fresh basil sprig alongside. I serve mine over warm marinara sauce or sauced spaghetti — it turns into the ultimate hearty Italian feast. (If you want a quick homemade spaghetti sauce, I’ve got a simple recipe linked below.)

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Pro Tips for Making Giant Cheese Stuffed Meatballs Recipe

Handle Meat Gently: Overmixing the meat can make your meatballs dense and tough — mix just until everything is combined.
No Cracks Allowed: Be sure to smooth out all cracks when shaping; otherwise, cheese can leak during baking.
Use Thick Mozzarella Slices: Thin slices melt too quickly and may burn under the broiler; thicker slices give that perfect melty top.
Watch Your Broil Time: Broiling is quick — stay close so the cheese melts and browns without burning.

How to Serve Giant Cheese Stuffed Meatballs Recipe

A round meatloaf covered with a thick, creamy white sauce with light brown spots sits at the center of a clear textured plate. One thick slice is lifted, showing the dense, brownish interior of the meatloaf. Below and around it, there is a small bed of spaghetti mixed with chunky red tomato sauce and bits of cooked ground meat. To the left of the meatloaf, a rectangular piece of golden-yellow cornbread rests upright. A silver fork is placed in front on the plate’s edge. The dish is set on a white marbled textured surface with a red and white checkered cloth partially visible behind. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I almost always finish these meatballs with a generous sprinkling of freshly grated parmesan and asiago cheeses. Fresh parsley or basil gives a hit of color and freshness, which I find balances the richness perfectly. You can also add a pinch of red pepper flakes if you want a playful heat contrast.

Side Dishes

My go-to sides include a simple green salad dressed with lemon vinaigrette, garlic bread to soak up every bit of sauce, or roasted veggies like asparagus or zucchini for a healthy addition. Of course, sauced spaghetti is a classic pairing that really completes the meal and keeps everyone coming back for seconds.

Creative Ways to Present

For a special occasion, I’ve presented these meatballs nestled in individual ramekins with plenty of sauce and melted cheese on top, sprinkled with microgreens for a fancy touch. Another fun idea is to slice the giant meatball into thick portions and serve like a lasagna layer, with extra cheese and sauce between slices for a hearty family-style sharing platter.

Make Ahead and Storage

Storing Leftovers

I usually let leftover meatballs cool completely, then store them in an airtight container in the fridge. They last nicely up to 3-4 days. When refrigerated properly, they stay juicy and flavorful — just make sure to reheat gently.

Freezing

These giant meatballs freeze really well. To freeze, I wrap each cooked meatball tightly in plastic wrap, then place them in a freezer-safe bag. They keep great for up to 3 months. When you want to enjoy them, thaw overnight in the fridge before reheating.

Reheating

To reheat, pop the meatballs in a 325º F oven covered with foil to prevent drying out, for about 15-20 minutes, or until warmed through. Alternatively, you can microwave them on medium power in short bursts, but the oven gives a better texture. If you like, add fresh cheese on top near the end and broil briefly to regain that melty topping.

FAQs

Can I make smaller meatballs instead of giant ones?

Absolutely! You can use the same recipe to make smaller meatballs; just adjust the cooking time accordingly. Smaller meatballs typically take 20-30 minutes at 350º F. Keep an eye on them to avoid overcooking.
What’s the role of fennel seeds in this recipe?

Fennel seeds add a subtle, sweet, aromatic flavor reminiscent of Italian sausage, giving the meatballs a unique and delicious depth without being overpowering. I discovered this trick and it really takes the dish up a notch.
Can I use pre-shredded cheese instead of fresh?

Freshly grated cheese melts better and has a superior flavor and texture, but if you’re in a pinch, using good quality pre-shredded cheese can work. Just avoid cheese blends with anti-caking agents for best melt and taste.
Is this recipe gluten-free?

The recipe uses Italian bread crumbs which contain gluten, but you can substitute them with gluten-free bread crumbs or crushed gluten-free crackers to adapt it for gluten-free diets.
What should I serve with Giant Cheese Stuffed Meatballs?

Classic sides like spaghetti with marinara sauce, garlic bread, or a fresh green salad pair beautifully. Roasted vegetables or creamy polenta also make excellent accompaniments to balance the richness.

Final Thoughts

This Giant Cheese Stuffed Meatballs Recipe is one I happily rely on whenever I want something both comforting and impressive. It has these big, bold flavors and that amazing melty mozzarella topping that feels like a warm hug from the inside out. I hope you try making these and experience the same joy my family and I do — it’s a recipe that turns any night into a memorable one. Let me know how your meatballs turn out; I’d love to hear your own twists and variations!