Air Fryer Beef & Cheddar Stuffed Meatballs – Juicy, Cheesy, and Weeknight-Friendly

These meatballs hit that perfect spot between comfort food and quick cooking. You get tender, flavorful beef on the outside and a melty cheddar surprise in the center, all crisped up in the air fryer in minutes. No babysitting a skillet or dealing with splatters.

Just mix, roll, and let the air fryer do its thing. They’re great for dinner, game day snacks, or meal prep, and they pair with everything from marinara to barbecue sauce.

What Makes This Special

If you love classic meatballs but want something fun and easy, these are it. The cheddar melts into a gooey center, so every bite has a pop of richness.

The air fryer gives you a crisp exterior without drying out the meat. Plus, they’re fast—cooked in about 10–12 minutes. It’s comfort food with a weeknight pace and minimal cleanup.

What You’ll Need

• 1 lb (450 g) ground beef (80/20 or 85/15 for best juiciness)
• 4 oz (115 g) cheddar cheese, cut into 1/2-inch cubes (or use small cheese curds)
• 1/3 cup breadcrumbs (plain or panko)
• 1 large egg
• 2 tbsp milk (or water)
• 2 tbsp finely minced onion (or 1 tsp onion powder)
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard (optional but adds depth)
• 1 tsp kosher salt (start here; adjust to taste)
• 1/2 tsp black pepper
• 1 tsp Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
• Olive oil spray for the basket
• Optional for serving: marinara, barbecue sauce, hot honey, or ranch

Step-by-Step Instructions

1. Prep the cheese. Cut cheddar into small, uniform cubes, about 1/2 inch.

   Keep them cold in the fridge so they don’t melt too fast during cooking.

2. Preheat the air fryer. Set it to 380°F (193°C) for 5 minutes. A hot basket helps the meatballs brown quickly.
3. Mix the panade. In a large bowl, stir together breadcrumbs and milk. Let it sit 2–3 minutes to soften.

   This keeps the meatballs tender.

4. Add aromatics and seasonings. Mix in the egg, minced onion, garlic, Worcestershire, Dijon, salt, pepper, and Italian seasoning until combined.
5. Fold in the beef. Add the ground beef and gently mix with your hands just until everything looks even. Do not overmix or the meatballs will be dense.
6. Shape and stuff. Scoop about 2 tablespoons of meat mixture per meatball. Flatten slightly in your palm, place a cheddar cube in the center, and wrap the meat around it. Seal completely so no cheese peeks out. Roll into smooth balls.
7. Lightly oil the basket. Spray the air fryer basket with olive oil.

   Arrange meatballs in a single layer with space between them. Work in batches if needed.

8. Air fry. Cook at 380°F (193°C) for 10–12 minutes, shaking the basket halfway. They’re done when the outsides are browned and the internal temperature reaches 160°F (71°C).
9. Rest briefly. Let the meatballs sit for 2–3 minutes before serving.

   This helps the juices settle and the cheese center thicken slightly.

10. Serve. Pair with warm marinara, barbecue sauce, or your favorite dip. Sprinkle with chopped parsley or chives if you want a fresh finish.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Label the date.
• Reheat (Air Fryer): 350°F (177°C) for 3–5 minutes from the fridge, 8–10 minutes from frozen.

  Cover loosely with foil if browning too quickly.

• Reheat (Microwave): 45–60 seconds on medium power. The air fryer gives a better texture, but microwave works in a pinch.

Benefits of This Recipe

• Quick and low mess: No frying pan, no splatter, and minimal cleanup.
• Kid-friendly: Gooey cheddar inside makes these a hit with picky eaters.
• Protein-packed: Great for snacks, meal prep, or post-workout bites.
• Flexible flavors: Works with different spices, sauces, and cheeses.
• Even cooking: The air fryer crisps the outside while keeping the inside juicy.

What Not to Do

• Don’t overmix the meat. Overworking the mixture leads to tough, rubbery meatballs.
• Don’t leave gaps around the cheese. Any opening is a leak path. Seal completely to keep the cheddar inside.
• Don’t overcrowd the basket. Crowding steams the meatballs and prevents browning.

  Cook in batches if needed.

• Don’t skip the rest time. Cutting in too soon can cause cheese to gush out and juices to run.
• Don’t rely on time alone. Use a thermometer to confirm 160°F (71°C) for food safety.

Alternatives

• Cheese swaps: Try pepper jack for heat, mozzarella for extra melt, or smoked cheddar for depth. Cut into small cubes to prevent blowouts.
• Meat options: Half beef and half pork for richness, ground turkey for lighter flavor (add 1 extra tablespoon milk), or plant-based grounds with extra breadcrumbs for structure.
• Seasoning twists: Go Tex-Mex with chili powder and cumin, or Greek-style with oregano, lemon zest, and feta cubes.
• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers. Oats pulsed in a blender also work.
• Sauce pairings: Marinara, smoky barbecue, buffalo ranch, chimichurri, or a quick honey mustard.
• Meal ideas: Serve over garlicky mashed potatoes, in a sub roll with sauce, or on a salad with a drizzle of ranch.

FAQ

Can I make these without an air fryer?

Yes.

Bake at 400°F (204°C) on a lined sheet pan for 15–18 minutes, turning once. Broil for 1–2 minutes at the end if you want extra browning.

Why did my cheese leak out?

It usually means the meat didn’t fully seal around the cheese or the cubes were too large. Make sure the surface is smooth with no cracks, and keep the cheese cold before stuffing.

What fat percentage of beef should I use?

Use 80/20 or 85/15.

Leaner beef (90/10 or 93/7) can dry out. If that’s all you have, add an extra tablespoon of milk or a teaspoon of olive oil to the mixture.

Can I prep these ahead?

Absolutely. Roll and stuff the meatballs, then chill for up to 24 hours before cooking.

You can also freeze them raw and cook from frozen, adding 3–4 minutes to the cook time.

How big should the meatballs be?

About 1.5 inches in diameter, or roughly 2 tablespoons of meat per ball. This size cooks evenly and fits a 1/2-inch cheese cube nicely.

Do I need to flip them in the air fryer?

Shaking the basket halfway or turning them once helps even browning. It’s not mandatory, but it gives a better crust.

What can I use instead of breadcrumbs?

Crushed crackers, panko, or quick oats work.

For low-carb, use almond flour or finely crushed pork rinds.

How do I keep them from sticking?

Lightly spray the basket and avoid moving them in the first few minutes. A preheated basket also helps set the exterior.

In Conclusion

Air Fryer Beef & Cheddar Stuffed Meatballs bring big flavor with minimal effort. They’re crispy on the outside, tender inside, and filled with melty cheddar that makes them feel special.

Keep a batch in the freezer for fast dinners or last-minute appetizers. With the right seal, the right size, and a hot air fryer, you’ll get perfect, cheesy meatballs every time.