Looking for a comforting, crowd-pleasing dish with a twist? These cheese-stuffed meatballs with a rice core, wrapped in seasoned ground beef and vegetables, then baked in a rich tomato mustard sauce, are a true labor of love. This recipe blends flavor, creativity, and nutrition all in one plate. It’s perfect for family dinners, potlucks, or special weekend meals — and it comes with a delicious side salad packed with beans, herbs, and fresh vegetables. You’ll not only enjoy the flavor but also feel great about the wholesome ingredients.
Cooking Time
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes
Servings: 5–6 large meatballs
Ingredients
For the Meatball Mixture:
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2 eggs
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Salt and black pepper to taste
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1.2 lb (550 g) ground beef
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2 garlic cloves, grated
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1 red onion, grated
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1 bunch fresh parsley, finely chopped
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2 tbsp breadcrumbs
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1 white onion, chopped
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1 carrot, grated
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10.5 oz (300 g) white cabbage, shredded
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Herb seasoning mix
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3.4 fl oz (100 ml) boiled water
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3.5–5.3 oz (100–150 g) cooked rice
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1.8 oz (50 g) cheese, cut into cubes (1 cube per meatball)
For the Sauce:
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1 cup (250 ml) tomato sauce
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2 tbsp mustard
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1 tbsp Greek yogurt
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Salt, dried garlic, oregano to taste
For the Salad:
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1–2 tomatoes, chopped
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1 cucumber, sliced into half-rings
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1 bunch parsley, chopped
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1 bunch green onions, chopped
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7 oz (200 g) canned beans, drained
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2 tbsp Greek yogurt
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1 tbsp mustard
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1 tsp lemon juice
Final Topping:
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3.5 oz (100 g) mozzarella cheese, grated
Step-by-Step Cooking Directions
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Prepare the Meatball Base: Beat 2 eggs with a pinch of salt and pepper. Add the egg mixture to the ground beef.
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Add Flavor Enhancers: Grate 2 garlic cloves and 1 red onion. Add to the beef. Finely chop a bunch of parsley and add to the mix. Stir in 2 tbsp of breadcrumbs.
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Sauté Vegetables: In a pan, heat oil and sauté chopped white onion until golden. Add grated carrot and cook for a few minutes. Then stir in shredded cabbage, seasoning with salt, pepper, and herb mix.
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Simmer Vegetables: Add 100 ml of boiled water. Let the mixture simmer for 7–8 minutes, then remove from heat and cool slightly.
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Mix Meatball Filling: Add sautéed vegetables to the ground beef mixture. Mix thoroughly using your hands to ensure even distribution.
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Cook the Rice: Boil the rice until fully cooked. Let it cool. Using a spoon, form a small flat patty of rice, place a cube of cheese in the center, then cover with more rice to form a stuffed rice ball.
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Assemble the Meatballs: Flatten a portion of the meat mixture on plastic wrap. Place the rice ball in the center and fold the beef around it to form a large stuffed meatball.
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Prepare the Sauce: Mix tomato sauce, mustard, Greek yogurt, salt, oregano, and dried garlic. Pour over the meatballs and brush well.
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Bake: Place meatballs in a baking dish. Bake at 350°F (180°C) for 40 minutes.
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Prepare Salad: Combine tomatoes, cucumber, parsley, green onions, and beans in a bowl. Make a dressing with yogurt, mustard, and lemon juice. Toss everything together.
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Final Topping: Remove meatballs from oven, sprinkle with grated mozzarella, and bake for another 10 minutes until melted and golden.
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Serve: Plate each meatball with some salad on the side. Enjoy the oozing cheese center with the hearty rice and savory meat shell.
Nutritional Information (Per serving – approximate)
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Calories: 530–600
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Protein: 34g
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Carbohydrates: 28g
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Fat: 32g
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Fiber: 5g
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Rich in vitamins A, C, K, and B12, as well as iron and calcium
The Origins and Popularity of the Recipe
Stuffed meatballs can be traced back to various world cuisines. In the Middle East, “kofta” originated as ground meat formed into balls or patties. Italy gave us “polpette,” and Asian kitchens created rice-stuffed versions. This version stands out for creatively layering cooked rice and melted cheese within the meat, offering a surprise bite every time. The tomato-mustard sauce adds a tangy finish, giving this dish a globally inspired, modern twist.
Reasons Why You’ll Love the Recipe
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Fun and unique: The rice and cheese center adds delightful texture and surprise
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Flavor-packed: The sauce and veggie-beef mix offer deep, balanced flavor
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Nutrient-dense: Each bite includes protein, fiber, vitamins, and calcium
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Visually impressive: These large, golden meatballs look as good as they taste
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Family-friendly: Kids love the cheesy filling, and adults enjoy the richness
Health Benefits
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Ground beef provides protein, iron, and vitamin B12, essential for red blood cells
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Red and white onions offer antioxidants like quercetin and allicin
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Carrots support vision and immune health due to high beta-carotene content
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Cabbage adds fiber, vitamin C, and anti-inflammatory compounds
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Parsley and green onions bring antioxidants and digestion-boosting benefits
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Greek yogurt delivers probiotics and protein without excess fat
Serving Suggestions
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Serve hot, straight from the oven, paired with the refreshing bean salad
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Add a side of mashed potatoes or couscous for a heartier meal
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Slice the meatballs in half and serve in pita bread or wraps for lunch
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Add a light soup starter like lentil or tomato basil for a complete dinner
Common Mistakes to Avoid
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Overcooking the rice: It should be soft but not mushy, or it may fall apart
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Skipping sautéing the vegetables: This step is essential for rich, developed flavor
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Using lean meat only: A bit of fat helps the meat stay juicy and flavorful
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Not sealing the meatballs well: Ensure the rice center is fully enclosed
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Under-seasoning: Season every layer (beef, rice, sauce) to build depth
Pairing Recommendations
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Drink: Serve with a light red wine (Pinot Noir) or a sparkling lemonade
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Side: A crusty piece of garlic bread or buttered dinner rolls
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Dessert: A fruit salad or Greek yogurt with honey to keep things light
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Sauce pairing: Add a spoonful of tzatziki or chili garlic sauce for contrast
Cooking Tips
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Wet your hands when shaping rice and meatballs to prevent sticking
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Use plastic wrap to form perfect, uniform shapes without breaking the filling
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For even more flavor, marinate the beef mix for 1 hour before shaping
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Try different cheese types — mozzarella for stretch, cheddar for boldness
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Make extra and freeze uncooked meatballs for a quick dinner next time
Similar Recipes to Try
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Classic Italian Meatballs in Marinara
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Middle Eastern Kofta with Tahini Sauce
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Stuffed Bell Peppers with Rice and Ground Beef
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Cheesy Meatball Casserole Bake
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Chicken Kefta Kebabs with Yogurt Dip
Variations to Try
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Spicy: Add chili flakes or jalapeños to the beef mix
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Vegetarian: Use lentils, mushrooms, and rice with cheese for a meat-free version
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Low-carb: Skip the rice and use chopped cauliflower or almond flour
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Herb-forward: Use dill, thyme, or mint to change the flavor profile
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Mini version: Make bite-sized meatballs with smaller rice and cheese centers
Ingredient Spotlight: Red Onion
Red onions aren’t just colorful — they’re nutritional powerhouses. Packed with antioxidants like quercetin and anthocyanins, they help fight inflammation, improve heart health, and support immunity. Their mild, slightly sweet taste makes them ideal for raw and cooked dishes. Compared to white onions, they’re richer in protective plant compounds and have antibacterial benefits, too. They’re a flavorful and healthful upgrade to your kitchen basics.
Conclusion Paragraph
These cheese-stuffed meatballs with a rice center are a celebration of comfort, creativity, and nutrition. With tender beef, savory vegetables, gooey melted cheese, and a zesty tomato mustard sauce, every bite is satisfying. Whether you’re feeding your family, meal-prepping for the week, or impressing dinner guests, this recipe will deliver both flavor and joy. Plus, the bright bean and veggie salad brings perfect balance. It’s a dish you’ll come back to — again and again.
10 Comprehensive Frequently Asked Questions
1. Can I make the meatballs ahead of time?
Yes, you can form and refrigerate the meatballs for up to 24 hours before baking. You can also freeze them raw for up to 1 month.
2. What kind of rice is best?
Short-grain rice or sushi rice works best as it’s sticky and holds its shape better during shaping and baking.
3. Can I use different meat?
Absolutely! You can use ground chicken, turkey, or lamb — or even a plant-based alternative.
4. Can I skip the cheese?
Yes, but the cheese adds a rich, melty center. For a dairy-free version, consider using a vegan cheese substitute or a veggie filling.
5. How do I prevent the meatballs from falling apart?
Make sure the rice is fully enclosed in meat, and chill the balls for 15 minutes before baking for extra firmness.
6. Can I make a spicy version?
Add chopped chili, cayenne pepper, or spicy mustard in the beef or sauce for added heat.
7. What’s a good cheese substitute?
Feta, gouda, or provolone work well. Just make sure the cubes are firm enough to stay intact when baked.
8. How long do leftovers keep?
Stored in an airtight container in the refrigerator, leftovers last up to 4 days. Reheat in the oven or microwave.
9. Is this recipe gluten-free?
Use gluten-free breadcrumbs and make sure your mustard and sauces are certified gluten-free to adapt it safely.
10. Can I double the recipe for a larger group?
Definitely! Just use a larger baking dish and scale the ingredients accordingly. Baking time may increase slightly.