Mac and Cheese Stuffed Meatballs
Servings: 13 Meatballs
I will admit that this meatball is a little more time-consuming to make since my recipe calls for my macaroni and cheese which takes a little bit to throw together, especially if you're making it from scratch. The nice thing is that you can make a good-sized batch of mac and cheese and have it for dinner, then use some of the leftovers to freeze to make the stuffing for these meatballs. I got some silicone molds off of Amazon so I could freeze various things to fill my meatballs with. They work wonders for this and some of the other recipes that I have created with interesting fillings. The silicone molds are really easy to fill and freeze. Once you have the macaroni frozen, the little pucks (as I call them) are really easy to pop out. The silicone molds that I got are also super easy to clean. I’m super glad I ordered them since there are so many things I can do with them. They definitely have upped my creativity in the meatball world. I have a good handful of recipes and a whole bunch of ideas on how to use these molds to create meatballs with little hidden surprises inside.
Print Recipe
Ingredients
Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork sausage
- 1 cup Italian Style breadcrumbs
- 2 eggs
- salt & pepper to taste
- 13 cubes frozen Velveeta cheese
- 13 frozen mac and cheese balls
Macaroni and Cheese Recipe
- 1 lb macaroni
- 3 cups whole milk
- 2 tbs Dijon mustard
- 2 cups shredded cheddar cheese
- 1 lb Bongards White Cheddar Melting Cheese cubed
Instructions
- Cut your Velveeta cheese into cubes and set on a cutting board and put them in the freezer. I usually freeze them overnight.
- For the macaroni and cheese, boil the pasta as directed on the box. In a different pan add the whole milk, Bongards White Cheddar Melting Cheese cubes, and Dijon mustard and heat on low until the cheese is melted. Once it’s melted add the shredded cheddar cheese.
- Drain the macaroni once cooked and add this to the cheese mixture. You can fill the silicon molds with the mac and cheese and put the molds on the a cutting board and put in the freezer. I usually freeze them overnight.
- Once your ready to make the meatballs preheat the oven to 350 degrees Fahrenheit.
- Combine the meat, breadcrumbs, eggs and salt and pepper. Take the frozen mac and cheese balls and frozen Velveeta cheese cubes out.
- Take a scoop of the meat mixture and flatten it into the palm of your hand. Place one of the mac and cheese balls in the middle of the meat. Top that with a frozen Velveeta cubes. Wrap the meat mixture around the frozen mac and cheese and frozen Velveeta cubes.
- Once you have used all of the meat and made all of your balls place them onto a greased baking sheet. Place them in the oven and bake for 25 mins.
- Once the meatballs are cooked you can drain them on paper towels to remove the excess grease and then serve them warm.