Savory, seasoned beef meatballs stuffed with melty cheese and tangy dill pickles—crispy outside, juicy inside, and super addictive!
⏱️ Time
- Prep: 15 minutes
- Cook: 18–20 minutes
- Total: ~35 minutes
🍽️ Servings
4–5 servings (about 18–20 meatballs)
🛒 Ingredients
Meatballs
- 1 lb (450 g) ground beef
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp chopped parsley (optional)
Stuffing
- ¾ cup dill pickles, diced small (pat very dry)
- 1 cup mozzarella or cheddar cheese, cubed
For Cooking
- 1–2 tbsp oil (if pan-frying)
🔥 Instructions
- Prep the filling: Dice pickles and cheese into small cubes. Pat pickles dry to avoid soggy meatballs.
- Make the meat mixture: In a bowl, combine ground beef, breadcrumbs, egg, garlic, spices, salt, pepper, and parsley. Mix gently—don’t overwork.
- Stuff the meatballs: Take about 1½ tbsp of meat mixture, flatten it, add pickle pieces and a cheese cube, then seal and roll into a ball.
- Cook:
- Pan-fry: Heat oil over medium heat. Cook 3–4 minutes per side until browned and cooked through.
- Bake: 400°F (200°C) for 18–20 minutes, flipping halfway.
- Air-fry: 380°F (190°C) for 12–14 minutes.
- Rest & serve: Let rest 3 minutes so the cheese stays inside when cut.
😋 Serving Ideas
- Dip in ranch, garlic mayo, or spicy mustard
- Serve with mashed potatoes, fries, or in a slider bun
- Top with fresh dill for extra pickle flavor
🔥 Pro Tips
- Use low-moisture mozzarella to reduce cheese leakage
- Chill stuffed meatballs 10 minutes before cooking for a better shape
- For extra crunch, roll in panko before cooking
