These air fryer cheese-stuffed meatballs are juicy, flavorful, and filled with a gooey melted cheddar center. This easy recipe is perfect for weeknight dinners, appetizers, or meal prep that everyone will love.

Five meatballs are arranged on a white plate with a small bowl of red dipping sauce in the center, garnished with rosemary sprigs. A red checkered cloth is nearby.

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When I make these stuffed meatballs, they never last long once they hit the table. My family loves the melty cheddar center within the seasoned meat. Even my picky daughter eats them without complaining. Now, they've become one of my go-to recipes for quick dinners.

They work well with pasta, tomato sauce, and a sprinkling of grated Parmesan cheese for a quick meal. I've also like to make the meatballs for game days and casual gatherings. They pair well with air fryer pasta chips and my no cook pizza sauce for dipping.

Ingredients

Ground meat in a bowl surrounded by small bowls of chopped herbs, cheese cubes, seasonings, rice, milk, an onion, and an egg on a white surface.

Ground beef
Granulated garlic (or equivalent garlic powder)
Smoked paprika
Kosher salt
Ground black pepper
Yellow onion
Panko breadcrumbs
Milk
Fresh parsley
Fresh rosemary
Egg
Mild cheddar cheese
Oil for greasing

Scroll down to the recipe card for quantities used.

Instructions

To make the gooey cheese meatballs, just follow these simple directions.

Mix the garlic, smoked paprika, salt, and pepper together. In separate bowls, combine the breadcrumbs with milk and beat the egg.
Season the ground beef, then add the onions, breadcrumb mixture, parsley, rosemary, egg, and remaining spices. Mix the meatball mixture gently until just combined.
Flatten portions of the meatball mixture, place a cube of cheddar in the center, then seal and shape into meatballs. Refrigerate the meatballs for at least 30 minutes to help them hold together while cooking.
Add the meatballs to the preheated air fryer and cook at 375°F until browned and cooked through with an internal temperature of 160°F. Serve warm with marinara sauce or pasta.

A stuffed meatball cut open to reveal melted cheddar cheese inside, served on a white plate with a sprig of rosemary and a small amount of sauce.

Tips

Top tip: Make sure the meat mixture is fully wrapped around the cheese and the edges are sealed well when shaping each meatball. This, along with chilling, helps keep the cheese from leaking out.

Use a cookie scoop to keep all meatballs the same size for even cooking.
Lightly oil your hands when shaping to prevent sticking.
Don't pack the meat too tightly. Gentle shaping keeps it tender.
Turn meatballs occasionally for even browning on all sides.
Let them rest for a few minutes after cooking so juices redistribute.
If baking, use a rack over a tray to allow airflow and even browning.

Variations

Here are some easy ways to change up this cheese stuffed meatballs recipe:

Swap the meat - Use ground pork, turkey, or chicken instead of beef for a lighter or slightly different flavor.
Change the cheese - Try mozzarella cheese for extra stretch, pepper jack for a little heat, or gouda for a smoky flavor. Mozzarella stuffed meatballs work especially well when served with spaghetti and garlic bread.
Use different breadcrumbs - Regular breadcrumbs, crushed crackers, or even almond flour (for low-carb) work well.
Dairy-free option - Replace milk with unsweetened almond milk or broth for similar moisture.
Add veggies - Finely chopped mushrooms, zucchini, or spinach can boost nutrition and keep them juicy.
Oven option - Cook them in the oven on a baking sheet in a preheated oven at 400°F (200°C) for about 15 to 20 minutes or until cooked through. Use a rack over a tray to allow airflow and even browning.

A hand holding a half-eaten meatball with melted cheese and green herbs visible inside.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days once they've cooled completely. For longer storage, place them in a freezer-safe container or bag and freeze for up to 3 months.

To reheat, warm them in a skillet over medium-low heat with a splash of water or sauce to keep them moist, or heat in the microwave in short intervals until warmed through. If reheating from frozen, it's best to thaw them overnight in the refrigerator first for more even heating and to help keep the cheese center creamy.