Baked Herbed Cheese Stuffed Meatballs


  • 2 lbs. Ground Beef, 80/20 blend (or ground veal)
  • 1/2 cup green peppers, chopped fine
  • 1/2 cup onions, finely chopped
  • 1 tsp. garlic poweder
  • 1 Tbsp. salt
  • 1 tsp. fresh ground black pepper
  • 1 cup fresh bread crumbs
  • 1 whole egg
  • 1/2 cup soda water
  • 4 ounces goat cheese
  • 1/8 cup finely chopped fresh herbs (such as basil, parsley, thyme, oregano)
  • 2 cups Bolognese Sauce (or red pasta sauce of you choice)
  • 1/2 cup Parmesan cheese freshly grated
  • 1/2 cup Fresh Basil Leaves, thinly sliced


  1. In a large bowl, mix together the beef, bread crumbs, onions, green peppers, salt, pepper, garlic powder, and egg until mixture is uniform.
  2. Add the soda water and mix in thoroughly.
  3. Take the goat cheese (you can use cream cheese if you don’t like goat) and mix in the fresh herbs until thoroughly incorporated.
  4. In the palm of your hands roll a meatball a little larger than the size of a golf ball. Take your thumb and push it into the ball to form a well. Take approximately a teaspoon of the goat cheese mixture and press it into the well. Form the meat evenly around the cheese, not to cover it but just so it does melt over. Place the meatball, cheese side up on a foil lined pan sprayed with non-stick spray or parchment paper.
  5. Continue to prepare the rest of the meatballs until the meat is used up.
  6. Place pan in a 400 degree oven until the meat balls are nicely browned all over (about 20 minutes). Remove from oven and place in a glass or ceramic baking dish with the cheese side up.
  7. Top generously with Bolognese sauce. Bake at 350 degrees for 25-30 minutes.
  8. Top with a generous helping of fresh grated parmesan cheese and finely cut fresh basil.
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