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Mac Cheese Stuffed Meatball Bombs That Will Blow Your Taste Buds Away

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Learn how to make delicious Mac Cheese Stuffed Meatball Bombs. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound ground beef (or a mix of beef and pork for extra flavor)
  • 1 cup cooked elbow macaroni
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup whole milk
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 cup plain breadcrumbs (panko works well for crunch)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Optional: pinch of cayenne pepper for a little heat

Substitutions: Feel free to swap ground beef for ground turkey or chicken for a lighter option. Use gluten-free breadcrumbs if needed, and dairy-free cheese and milk alternatives work just fine to keep it cozy for everyone at your table.

Instructions

  1. Preheat your oven to 375°F and line a baking sheet with parchment paper. This helps the meatballs cook evenly and makes cleanup easier—something Mama Lu always appreciated after a busy Sunday meal.
  2. Start by making the mac and cheese filling. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute until it forms a roux and just begins to bubble.
  3. Slowly whisk in the milk and cook, stirring frequently, until the sauce thickens, about 3-4 minutes. Remove from heat and stir in the cheddar and Parmesan cheeses until melted and smooth. Season with a pinch of salt, pepper, and cayenne if you like a little kick. Fold in the cooked macaroni and set aside to cool slightly.
  4. In a large bowl, combine the ground meat, egg, breadcrumbs, garlic, smoked paprika, oregano, salt, pepper, and chopped parsley. Use your hands—just like Mama Lu taught me—to gently mix everything until just combined. Overworking the meat will make the meatballs tough.
  5. Once the mac and cheese mixture is cool enough to handle, scoop about 2 tablespoons and form into small balls. These will be the centers of your meatball bombs.
  6. Take a handful of the meat mixture and flatten it in your palm to form a patty. Place one mac and cheese ball in the center and carefully wrap the meat around it, sealing the edges well. Roll gently to form a smooth, sealed ball about the size of a golf ball.
  7. Place the stuffed meatballs on your prepared baking sheet, spacing them about 2 inches apart. This spacing helps them brown on all sides.
  8. Bake in the preheated oven for 25-30 minutes, or until the meatballs are cooked through and nicely browned on the outside. If you want a little extra crisp, switch the oven to broil for the last 2-3 minutes, watching carefully so they don’t burn.
  9. Remove from the oven and let them rest for 5 minutes before serving. This helps the cheese filling settle just right, so it doesn’t spill out the moment you bite in.

Find it online: https://claracooking.com/mac-cheese-stuffed-meatball-bombs/