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Five meatballs are arranged on a white plate with rosemary sprigs, surrounding a small dish of red dipping sauce in the center.
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Air Fryer Cheddar-Stuffed Meatballs

Cheddar cheese stuffed meatballs are juicy, flavorful, and filled with a melty center, perfect for easy dinners, appetizers, or meal prep.
Prep Time15 minutes
Cook Time36 minutes
Chill Time30 minutes
Total Time1 hour 21 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings (Adjustable): 4
Calories: 588kcal
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Ingredients

  • 1 pound ground beef about 454 grams
  • ½ teaspoon granulated garlic or ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ½ teaspoon kosher salt add more to taste
  • ½ teaspoon ground black pepper
  • 1 medium finely chopped yellow onion
  • ½ cup panko breadcrumbs
  • ¼ cup milk
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon finely chopped fresh rosemary
  • 1 medium egg
  • 16 cubes mild cheddar cheese more or less depending on the # of meatballs formed
  • oil for greasing

Instructions

  • In a small bowl, mix garlic, smoked paprika, salt, and black pepper.
  • In a medium bowl, mix breadcrumbs and milk.
  • In another bowl, beat the egg.
  • In a large bowl with ground beef, sprinkle half of the spice mixture and lightly mix to combine.
    A hand holds a small bowl of seasoning above a larger bowl filled with raw ground meat on a white surface.
  • Add the onions, breadcrumbs mixture, parsley, and rosemary to the seasoned ground beef. Then pour the beaten egg all over and sprinkle the remaining spice mixture. Mix the meatball mixture but do not over mix.
    A white bowl filled with a mixture of ground meat, chopped onions, and herbs, with a spoon inside, placed on a white surface next to a red checkered cloth.
  • Spoon 1 tablespoon of the meatball mixture and flatten using with the back of the spoon. Add one piece of cubed cheddar cheese in the middle and top with another tablespoon of the meatball mixture. Lightly press and form into a ball, making sure that the mixture is completely covering the cheese in the middle.
    A hand holds a portion of uncooked stuffing mixture topped with a small cube of cheddar cheese, with a mixing bowl and utensils in the background.
  • Place the meatballs in a parchment-lined container with a lid. Refrigerate the cheddar-stuffed meatballs at least 30 minutes.
    Six raw meatballs arranged on a black air fryer tray placed on a baking sheet, with a red checkered cloth in the background.
  • Pre-heat Air Fryer at 375°F (191°C). Set at 12 minutes per batch or a total of 36 minutes for the 3 batches.
  • Gently transfer chilled cheddar-stuffed meatballs onto a greased Air Fryer tray and slowly insert the tray into the middle cooking chamber, near the rotisserie catch.
  • Air Fry a batch of cheddar-stuffed meatballs for 9 to 12 minutes or until golden brown outside with an internal temperature reaches 160°F (71°C).
    Five cooked meatballs on a black grill rack over a baking tray, with a red and white checkered cloth nearby on a white surface.
  • If using an Air Fryer with a basket, simply use the crisper plate and follow as directed.
  • Immediately but gently remove the cheddar-stuffed meatballs from the Air Fryer tray to prevent from sticking. Serve with your favorite marinara sauce or pasta.
    A single meatball in tomato sauce garnished with rosemary, served in a small white dish on a light surface.

Notes

This Air Fryer recipe uses an Instant Vortex Plus Air Fryer Oven. Not all Air Fryers cook the same way. It’s best to keep watch during your initial tests after purchasing.
 
TIPS:
 
Olive oil is used for generously greasing the Air Fryer tray and lightly spraying the meatballs before Air Frying to avoid sticking.
 
No need to turn the meatballs if an Instant Vortex Plus Air Fryer Oven with its perforated Air Fryer tray was used. The meatballs will cook evenly when using a perforated tray. If using parchment paper, flip the meatballs after 6 minutes.
 
Use cold cheese or freeze 1 day before cooking to help the cheese to stay inside the meatballs.
 
½ inch of cubed mild cheddar cheese was used for a 2-tablespoon mixture per meatball, making sure that the cheese is completely covered by the meatball mixture. If the cheese cube is larger than ½ inch for a 2-tablespoon meatball mixture, the cheese will spill out before it is cooked.
 
Do not overmix the meatball mixture and avoid overcooking to keep it moist after air frying.
 
Slightly press all sides of the meatball mixture to help keep the stuffed cheese from spilling out.
 
Makes 16 meatballs with 2 tablespoons of mixture per meatball.
 
 
 

Nutrition

Serving: 2meatballs | Calories: 588kcal | Carbohydrates: 11g | Protein: 36g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 816mg | Potassium: 465mg | Fiber: 1g | Sugar: 3g | Vitamin A: 885IU | Vitamin C: 5mg | Calcium: 471mg | Iron: 3mg

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