Cheese Stuffed Meatballs with Salsa Verde Mayo

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How pretty are these?
IMGP2011They’re pretty much crack on a stick. I put that white cheese dip that everybody loves inside a meatball, then topped it with salsa verde mayo and cilantro.

That’s right; I stuffed them. They may have oozed a little during the cooking process, but still survived. It’s hard to keep cheese in a meatball – especially this type of cheese! I kept it very cold right until I stuffed them and then put them in the fridge for about 30 minutes before cooking them.

The first time I tried salsa verde I became so extremely hooked. It’s the combination of tangy and salty and sooo delicious.

I became absolutely hooked on beef burritos smothered in white melty cheese and salsa verde. I mean, really hooked – and still hooked to this day. I also have to have some good refried beans on the side to scoop with my chips.
So, here’s another one of my contributions to Cinco de Mayo 2015 – Cheese Stuffed Meatballs with Salsa Verde Mayo and Cilantro. They’re filled with that mexican-restaurant-cheese-dip, and the salsa verde mayo and cilantro just ties it up into a pretty little delicious package. You can get the cheese dip from your local Mexican restaurant, or buy it from the grocery store – our Publix carries Gordo’s, which is really similar.IMGP1906You can smash all that up and put it on tortilla chips, like I did because I have to make everything a big ass mixed up crazy nacho mess or salad.

Oh, and add some jalapenos, of course. For good measure. Or luck. Or because it’s the right thing to do.

Here’s your printable-  

Cheese Stuffed Meatballs with Salsa Verde Mayo


  • 1 lb. ground round
  • 2 tbsp Moore's (or your favorite steak sauce)
  • 6 tbsp white cheese dip (make sure it's good and cold)
  • 3 tbsp mayo
  • 2 tbsp salsa verde
  • 1 tbsp olive oil
  • Handful of fresh cilantro, chopped.


  • Combine the ground round and steak sauce in a mixing bowl.
  • Flatten into 6 discs.
  • Add 1 tsp cheese dip and bring edges up to make a ball.
  • Refrigerate for 30 minutes.
  • Whisk mayo and salsa verde together; refrigerate.
  • Heat olive oil over medium-high heat and add cold meatballs.
  • Brown about 3 minutes each side, rolling around gently to ensure they get done evenly.
  • Serve with salsa verde mayo and cilantro.
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  • steak and shake
    February 17, 2016 at 8:51 PM

    Eat It Detroit : Curbed Detroit

  • Minnie@thelady8home
    May 3, 2015 at 10:16 AM

    This looks so so mouthwatering. Amazing meat balls!!

  • Shea
    May 3, 2015 at 11:12 AM

    Thank you Minnie 🙂

  • Adam J. Holland
    May 2, 2015 at 8:42 AM

    This is what I’m talking about! Damn, woman! You never cease to amaze me with your badass kitchen skills.

  • Shea
    May 2, 2015 at 9:08 AM

    Thanks Adam!

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