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Why just put cheese ON your meatballs when you can put cheese IN your meatballs? Pepper Jack Stuffed Meatballs with Chipotle Sauce ooze with cheesy goodness. Definitely NOT your average mea


Total time

0 minutes






  • sauce
  • 2 tablespoons canola or olive oil
  • 1 medium onion (finely chopped)
  • 1 can (28-ounce) tomato sauce
  • 2 cans (10-ounce) diced tomatoes with green chiles (undrained)
  • 3 chipotle chiles in adobo (or to taste), minced or pureed
  • 4 cloves garlic (minced)
  • salt and freshly ground black pepper (to taste)
  • chopped fresh cilantro (for garnish)
  • meatballs
  • non-stick cooking spray
  • 1 large egg
  • ¼ cup milk, whole or 2%
  • 1 tablespoon dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 cloves garlic (minced)
  • ½ cup panko
  • 1⅓ pound ground beef
  • 5 ounces (approximately) pepper jack cheese, cut into 24 half-inch cubes


  1. SAUCE
  2. Heat oil over medium-high heat in a large saucepan. Add the onion, reduce heat to medium and cook 8 to 10 minutes, stirring often or until onion is soft. Add remaining sauce ingredients, bring to a boil, reduce heat to low and simmer 25 to 30 minutes or until thickened. Adjust seasoning as desired.
  4. Preheat oven to 375 degrees. Line a baking sheet with nonstick aluminum foil or parchment paper. Spray with cooking spray.
  5. In a bowl, combine egg, milk, oregano, cumin, salt, pepper, garlic and panko and mix well. Add the meat and mix well.
  6. Form into 24 1 1/2-inch meatballs. Press a cube of cheese into the center of each meatball , making sure the cheese is securely in the center.
  7. Place on prepared baking sheet. Bake for 15 minutes or until center is cooked through to 165 degrees.
  8. Serve with sauce over rice or pasta.
  9. View the recipe instructions at From a Chef's Kitchen

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