Giant Cheesy Meatballs

March 21, 2011


This recipe is a primalized version of Rachel Ray’s Roasted Entrée Meatballs (base, stuffing), and makes for great batch cooking. The meatballs ooze cheesy goodness and have a gooey surprise inside. If you’re not a fan of quite so much cheese, you could replace the cheese cubes inside with half a hardboiled egg.


Makes 4 entrée-sized meatballs.


  • 1 2/3 lbs ground beef
  • salt and pepper
  • 3 cloves garlic, minced
  • 1/2 cup grated Pecorino Romano cheese
  • 1/8 tsp nutmeg
  • 1 egg
  • 1/3 cup flat leaf parsley, finely chopped


  • 4 1-inch cubes of Fontina, mozzarella or provolone cheese (or 2 hard boiled eggs, halved)
  • 2 slices prosciutto, sliced in half (optional)
  • 1 bunch of spinach, wilted by boiling briefly, and squeezed dry


1. Preheat oven to 400°F.

2. Place meat in bowl and season with salt and pepper.

3. Add garlic, Pecorino Romano cheese, nutmeg, egg, and parsley, and mix well to combine.

4. Combine 1-inch cheese cube with spinach and prosciutto (optional).

5. Form 4 large 4-inch meatballs around each spinach/prosciutto cheese cube.

6. Place meatballs on parchment-covered baking sheet and bake about 25-30 minutes.


Shared with Real Food Wednesdays and The Healthy Home Economist.

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