Cheese Stuffed Meatballs with Creamy Gravy

barbara lentz


Great comfort food here. I love using the velveeta but a lot of it oozes out of meatballs. I have also used other cheeses like swiss and hard Italian cheese that doesn't ooze out as much.


☆☆☆☆☆ 0 votes

6 to 8
10 Min
30 Min


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  • 1 lb
    ground beef or venison
  • 1 lb
    ground pork
  • 1/4 c
  • 1 c
    bread crumbs
  • 1/4 c
    parmesan cheese grated
  • 1/4 c
    fresh parsley minced
  • 2 large
  • 4 clove
    garlic minced
  • ·
    salt and pepper
  • 1/2 lb
    velvetta cheese or any cheese of your choosing

  • 4 Tbsp
  • 1 medium
    onion diced
  • 3 clove
    garlic minced
  • 1/4 c
  • 2 1/4 c
    beef broth
  • 1
    knorr homestyle beef bouillon
  • 2 Tbsp
    worcestershire sauce
  • 1 c
    sour cream
  • 2 Tbsp
    fresh thyme minced

How to Make Cheese Stuffed Meatballs with Creamy Gravy


  1. Mix all ingredients for meatballs together except for Velveeta Shape into balls and wrap each ball around a small piece of cheese. Place balls on baking sheet and bake at 350 degrees for 20 to 30 minutes depending on the size of meatballs.
  2. Meanwhile make the gravy. Add the butter to skillet and saute the onion and garlic until translucent. Stir in the flour and make a roux. slowly stir in the beef broth and bouillon. Cook until thickened. Stir in the Worcestershire sauce and the sour cream. Lastly add the minced thyme.
  3. Serve gravy over meatballs. Can make this a complete meal by serving meatballs and gravy over mashed potatoes or noodles.

Printable Recipe Card

About Cheese Stuffed Meatballs with Creamy Gravy

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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