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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Cheesy Stuffed Meatballs (Polpettoni al Formaggio)

This was a dish we made for the our Open House Dinner #4 and it comes from Ciao Italia, a cookbook by Mary Ann Esposito (PBS TV show).

This dish was very nice, we found them very beefy. They should have been served with a sauce and I did not so they were not as flavourful as they could have been, not her fault. I would also like to make them again and change her recipe to include garlic or other herbs and spices just to vary it up as well as a sauce to go with them. We also followed her variation of making a lot of small meatballs instead of 8 large ones.

The sub-title of her book is “Five Ingredient Favourites” and so all the recipes use five main ingredients. This is a wonderful idea, quick and easy and it allows you to add your own ideas (the extra ingredients to the meal) if you should so desire. I will be using her book as a springboard to making more quick and easy dishes. Thank you Ms. Esposito!

Cheesy Stuffed Meatballs (Polpettoni al Formaggio)
from Ciao Italia by Mary Ann Esposito

1/2 cup Italian bread crumbs
1/2 cup heavy cream
1 lb ground chuck (beef)
1 1/2 tsp sea salt
coarsely ground fresh black pepper
1/2 lb mozzarella cheese cut into 1/4″ pieces

  1. Preheat the oven to 350 degrees F.
  2. Place the bread crumbs in a large bowl and add the cream, stir to combine.
  3. Add the beef, salt and pepper and mix it up using your hands (you could use a fork but hands are far better, just messy).
  4. Take a piece or two of cheese and a form a ball of the meat mixture around it (about 1″ in size).
  5. Place the stuffed meatballs on a rimmed baking sheet.
  6. Bake for 20 minutes and serve.


Sorry the picture does not these justice. They were very good, just needed a sauce as she suggests or add flavours to the meatballs. These would also be fantastic served with pasta and sauce. That is what I will do next time. Homemade pasta, homemade meatballs and a homemade sauce. Wow, can’t get any more Italian then that. Ciao!

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3 comments to Cheesy Stuffed Meatballs (Polpettoni al Formaggio)

  • Sensei,

    How did you get a picture taken before these were decimated by, we, the guests? I will be making these soon and I will attempt to garlic-ize them ala Sensei!

    The curry, great. The nan (sp) bread, fantastic? The steak, well, you saw how much of that I ate! Thank you so much for having us over.



  • Ok, so I made a version of these tonight. The garlic levels would not have met your demands but they sure were good.

    I’ve always made meatballs with a combination of bread crumbs and egg to act as a glue. The recipe here calls for cream and crumbs and I liked it a lot. They really held together great! My family likes tex-mex food so another version of these little guys will go in that direction. This recipe is great leaping point for other ideas.

    Thanks so much!


    Ward Reply:

    That’s right Steve,
    That is what I love about cooking, there is no limit to where you can take these recipes.
    Tex-Mex is great and I really love traditional Mexican but the rest of my family (Belle likes it though) is not really big on that so I seldom get the chance to go crazy in this area.


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