Name: Baked Mac ’n’ Cheese Stuffed Meatball Bombs with BBQ Drizzle
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb ground beef; 1/2 cup seasoned breadcrumbs; 1 egg; 1/4 cup grated Parmesan cheese; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; 1 1/2 cups prepared mac and cheese (cooled and slightly firm); 1/3 cup BBQ sauce; 1 tbsp fresh parsley (optional, for garnish); 1/2 cup shredded mozzarella or cheddar (optional, for extra cheesiness)

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These Baked Mac ’n’ Cheese Stuffed Meatball Bombs are a flavor-packed twist on two classic comfort foods. Tender meatballs are loaded with creamy mac and cheese, baked to golden perfection, and topped with a sweet and smoky BBQ drizzle that pulls it all together. It’s a hearty and delicious dish that always gets rave reviews.

Why You’ll Love This Recipe

I love how this recipe combines two beloved favorites—meatballs and mac ’n’ cheese—into one irresistible bite. The contrast of the savory meatball shell with the gooey, cheesy center is pure magic. It’s perfect for parties, game days, or any time I want a satisfying and unexpected crowd-pleaser. Plus, the BBQ drizzle adds the perfect tangy kick.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
seasoned breadcrumbs
egg
grated Parmesan cheese
salt
black pepper
garlic powder
onion powder
paprika
prepared mac and cheese (cooled and firmed slightly)
BBQ sauce
fresh parsley (optional, for garnish)
shredded mozzarella or cheddar (optional, for extra cheesiness)

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a large bowl, I mix the ground beef, breadcrumbs, egg, Parmesan, and seasonings until just combined—being careful not to overmix.
I take a small amount of the meat mixture and flatten it into a disk in my palm.
I spoon a small scoop of mac and cheese into the center, then gently wrap the meat around it to form a sealed meatball.
I place the meatballs on the baking sheet and repeat with the remaining mixture.
I bake them for 20–25 minutes, until cooked through and browned on the outside.
While they’re baking, I warm the BBQ sauce.
Once out of the oven, I drizzle the BBQ sauce over the meatballs and sprinkle with fresh parsley or extra cheese if I like.
I serve them hot while the centers are still melty and delicious.

Servings and timing

This recipe makes about 12 large stuffed meatballs, serving 4 to 6 people.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I sometimes switch the beef for ground turkey for a different flavor profile. Adding jalapeños to the mac and cheese gives it a spicy kick. For a smokier touch, I like using smoked gouda in the mac. If I want a crunchier exterior, I roll the meatballs in crushed crackers before baking.

Storage/Reheating

To store leftovers, I let them cool completely and then refrigerate in an airtight container for up to 3 days. For reheating, I bake them at 350°F until warmed through, about 10–12 minutes. I can also microwave them for a quick fix, though the oven keeps them crispier. They freeze well too—I just thaw and reheat as needed.

FAQs

How do I keep the mac and cheese from leaking out?

I make sure the mac and cheese is chilled before stuffing—it helps it stay firm. Sealing the meatball completely around the filling is also key.

Can I make these ahead of time?

Yes, I often prepare the meatballs a day ahead and refrigerate them uncooked. When I’m ready, I just bake and drizzle.

What type of BBQ sauce works best?

I usually go for a thick, smoky-sweet sauce, but spicy or tangy varieties also work depending on the mood I’m going for.

Can I use boxed mac and cheese?

Absolutely. While homemade is great, I’ve used boxed mac for ease and it still tastes amazing.

What sides go well with this dish?

I like to serve them with coleslaw, a fresh green salad, or roasted vegetables to balance out the richness.

Conclusion

These Baked Mac ’n’ Cheese Stuffed Meatball Bombs with BBQ Drizzle are everything I crave in comfort food—hearty, cheesy, and packed with bold flavor. Whether I’m serving them at a party or making a fun family dinner, they’re always a hit and never last long.

Baked Mac ’n’ Cheese Stuffed Meatball Bombs with BBQ Drizzle

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 meatballs (serves 4-6)
Category: Appetizer, Main Dish
Method: Baking
Cuisine: American
Diet: Halal

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Description

Baked Mac ’n’ Cheese Stuffed Meatball Bombs with BBQ Drizzle combine two classic comfort foods into one irresistible bite. Juicy meatballs are filled with creamy mac and cheese, baked to golden perfection, and finished with a tangy BBQ drizzle.

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, salt, pepper, garlic powder, onion powder, and paprika. Mix until just combined.
Take a small portion of the meat mixture and flatten it into a disk in your palm.
Place a small scoop of mac and cheese in the center, then wrap the meat around it to seal and form a meatball.
Place the meatballs on the prepared baking sheet and repeat with the remaining ingredients.
Bake for 20–25 minutes, until meatballs are browned and cooked through.
While baking, warm the BBQ sauce in a small saucepan.
Once baked, drizzle BBQ sauce over the meatballs and garnish with parsley or extra cheese if desired.
Serve hot while the centers are still melty.

Notes

Ensure the mac and cheese is well chilled before stuffing to prevent leaking.
For added flavor, try using smoked cheeses or adding jalapeños to the mac and cheese.
Can be made ahead and refrigerated before baking.
Store leftovers in an airtight container in the fridge for up to 3 days.
They can be frozen and reheated in the oven for best results.