Cheese-Stuffed Meatballs


Cheese-Stuffed Meatballs

Yes! At the center of each of these tasty cheese stuffed meatballs hides a cheesy, gooey center. Serve these meatballs as a party appetizer, and your guest will surely love this! These are so good that you will make them so often, and they will become your favorite meatball recipe!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4


  • 1 tsp olive oil
  • ½ cup (65g) chopped yellow onion
  • 2 garlic cloves, minced
  • 8 oz (225g) cremini mushrooms (or button mushrooms), diced
  • One 15 oz (425g) can red beans, rinsed and drained
  • ¼ cup (10g) chopped fresh parsley
  • ¾ cup (60g) vegan panko bread crumbs (gluten-free if necessary), plus more if needed
  • 2 tbsp nutritional yeast (or use more bread crumbs)
  • 2 tbsp liquid aminos (use coconut aminos to be soy-free)
  • 1½ tsp dried basil
  • 1½ tsp dried oregano
  • salt and black pepper to taste
  • Smoked Gouda Cheese Sauce, Melty Variation (see Notes)
  • 12 oz (340g) spaghetti or other pasta (gluten-free if necessary), optional
  • 4 cup (960ml) Sun-Dried Tomato Marinara Sauce (or store-bought vegan marinara sauce)


  • Heat the olive oil in a large shallow saucepan over medium heat. Add the onion, garlic, and mushrooms and sauté until the mushrooms are browned and tender and the onions are translucent. Remove from the heat. Transfer to a food processor along with the beans and parsley and pulse until combined and the mixture is mostly uniform, but still a bit chunky.
  • Transfer to a large bowl along with the bread crumbs, nutritional yeast, liquid aminos, basil, oregano, salt, and pepper. Stir with a spoon or use your hands to make sure the mixture is thoroughly combined. It should stick together when squeezed. If it’s still too wet, add more bread crumbs.
  • Preheat the oven to 375°F/190°C. Line a baking sheet with parchment paper or a silicone baking mat.
  • Scoop up 1 tbsp of the mixture and roll it into a ball. Use your finger to press a little hole in the middle and shape the mixture into a tiny “bowl.” Scoop ½ to ¾ tsp of the cheese sauce into the “bowl.” Take another tbsp of the meatball mixture, shape it into a ball, then slightly flatten it into a “dome.” Place the dome on top of the meatball bowl, then use your fingers to seal the edges and shape it again into a ball. Place on the baking sheet and repeat with the remaining mixture.
  • Bake for 30 to 35 minutes, flipping once halfway through.

Cook the pasta(if using):

  • Heat the marinara sauce while the meatballs are baking.
  • Serve the meatballs on their own, covered in sauce, or on top of the pasta. Leftover meatballs and sauce will keep in an airtight container in the fridge for 3 to 4 days.


It’s best to use the cheese after it’s been cooked and allowed to rest for a while (or even chilled). If you have some leftover cheese from the Avocado Melt or French Onion Soup , it would be perfect for this dish since it’s already thickened and firmed up a bit. If you don’t have any leftover cheese, make it while you’re cooking the vegetables (step 1) and let it rest or chill until ready to use.
You can also try using the melty variation of any of the other Basic Cashew Cheese Sauce flavors. They’ll each add their own flair to the dish.
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