These Mozzarella Stuffed Meatballs are a cheesy, savory twist on a classic comfort food. Tender, flavorful meatballs are packed with gooey melted mozzarella in the center, then baked or simmered in marinara sauce for a dish that’s incredibly satisfying. Whether I serve them over pasta, in a sub roll, or on their own, they always steal the show.
Why You’ll Love This Recipe
I love this recipe because it takes traditional meatballs to the next level with a surprise cheesy center. The outside is perfectly seasoned, the inside is melty and irresistible, and they pair beautifully with pasta or a fresh salad. They’re also fun to make and freeze well, so I can enjoy them anytime I’m craving a hearty, homemade meal.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Ground beef (or a mix of beef and pork)
-
Garlic, minced
-
Onion, finely chopped
-
Egg
-
Breadcrumbs
-
Milk
-
Parmesan cheese, grated
-
Italian seasoning
-
Salt
-
Black pepper
-
Mozzarella cheese (cubed)
-
Marinara sauce (store-bought or homemade)
-
Fresh parsley or basil (for garnish)
directions
-
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
-
In a large bowl, I mix ground meat, garlic, onion, egg, breadcrumbs, milk, Parmesan, Italian seasoning, salt, and pepper until just combined—being careful not to overmix.
-
I take a portion of the meat mixture, flatten it in my hand, and place a cube of mozzarella in the center.
-
I shape the meat around the cheese to seal it completely and form into a ball. I repeat with the remaining mixture.
-
I place the stuffed meatballs on the baking sheet and bake for 18–20 minutes, or until browned and cooked through.
-
While they bake, I warm marinara sauce in a large skillet or saucepan.
-
I transfer the meatballs to the sauce, letting them simmer for 5–10 minutes to absorb the flavor.
-
I serve them hot, garnished with fresh herbs and extra Parmesan if desired.
Servings and timing
This recipe makes about 16 meatballs, serving 4–6 people. It takes around 20 minutes to prep and 30 minutes to cook, so dinner’s ready in under an hour.
Variations
Sometimes I use ground turkey or chicken for a lighter version. I’ve also added a pinch of crushed red pepper for heat or chopped spinach for an extra veggie boost. When I want an Italian-American flair, I stuff them with mini bocconcini or smoked mozzarella for extra richness.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them gently in marinara sauce on the stove or microwave them with a splash of sauce to keep them moist. They also freeze beautifully—either raw (before baking) or fully cooked.
FAQs
Can I use shredded mozzarella instead of cubes?
Cubes work best for a gooey center, but if I only have shredded, I press it together tightly into a ball before stuffing.
How do I keep the cheese from leaking out?
I make sure the meat is well sealed around the cheese, and I avoid overbaking, which can cause the cheese to burst out.
Can I pan-fry instead of baking?
Yes, I sear them in a skillet over medium heat until browned on all sides, then simmer them in sauce until cooked through.
What’s the best type of mozzarella to use?
Low-moisture mozzarella works well because it melts nicely without making the meatballs soggy. Fresh mozzarella cubes or bocconcini work too—just pat them dry.
Can I make these ahead of time?
Definitely. I prep and shape them, then store them covered in the fridge for up to a day before baking, or freeze them for future meals.
Conclusion
These Mozzarella Stuffed Meatballs are everything I love about comfort food—rich, hearty, and filled with cheesy goodness. They’re easy to make, fun to eat, and always a hit at the dinner table. Whether I’m serving them over spaghetti or piling them into a toasted roll, they’re a delicious, satisfying meal that never fails.
Print
Mozzarella Stuffed Meatballs
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 meatballs (serves 4–6)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Description
Mozzarella Stuffed Meatballs are a savory twist on the classic, featuring tender meatballs with a gooey, cheesy center. Baked and simmered in marinara sauce, they’re perfect over pasta, in subs, or on their own.
Ingredients
- 1 lb ground beef (or mix of beef and pork)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 16 cubes mozzarella cheese (about 1/2-inch each)
- 2 cups marinara sauce
- Fresh parsley or basil, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- In a large bowl, mix ground meat, garlic, onion, egg, breadcrumbs, milk, Parmesan, Italian seasoning, salt, and pepper until just combined.
- Flatten a portion of meat mixture in your hand, place a mozzarella cube in the center, and shape the meat around it to seal. Repeat with remaining mixture.
- Place meatballs on prepared baking sheet and bake for 18–20 minutes until browned and cooked through.
- Meanwhile, heat marinara sauce in a large skillet or saucepan over medium heat.
- Transfer baked meatballs to the sauce and simmer for 5–10 minutes to absorb flavor.
- Serve hot, garnished with fresh herbs and extra Parmesan if desired.
Notes
- Use ground turkey or chicken for a lighter version.
- Add crushed red pepper for heat or chopped spinach for veggies.
- Stuff with mini bocconcini or smoked mozzarella for variety.
- Freeze raw or cooked meatballs for future meals.
Nutrition
- Serving Size: 3–4 meatballs
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg
Your email address will not be published. Required fields are marked *