Stuffed Meatballs with Mozzarella Cheese are little balls of joy packed with juicy ground meat and a gooey surprise inside. The outside is perfectly seasoned and browned, while the mozzarella in the middle melts into a creamy, cheesy center that makes every bite so satisfying. It’s a simple comfort food with a delicious twist that never fails to please.
I love making these meatballs when I want something that feels special but isn’t hard to put together. One tip I’ve learned is to chill the meatballs before cooking—they hold their shape better and the cheese stays perfectly melted inside without spilling out. Plus, it’s fun to cut one open and see that melty center waiting for you.
These meatballs are wonderful all on their own or served with spaghetti and marinara sauce for a classic meal. Sometimes I like to pile them onto a fresh roll with some extra sauce for an easy and tasty meatball sub. No matter how you serve them, they always bring smiles to the table and make dinners feel a little cozier.
Key Ingredients & Substitutions
Ground Meat: I prefer a mix of beef and pork for juicy, flavorful meatballs. If you want a lighter option, try ground turkey or chicken, but keep in mind the texture will be a bit different.
Bread crumbs: These help keep the meatballs tender and hold their shape. You can use plain or Italian-seasoned breadcrumbs or swap them with crushed crackers or oats for a gluten-free option.
Mozzarella Cheese: Fresh mozzarella works great for the melty center. If you don’t have mozzarella cubes, small slices or shredded cheese can work too, but be sure to wrap the meat well to avoid leaks.
Marinara Sauce: A good-quality marinara adds rich flavor. You can use homemade or jarred. For a twist, try adding some fresh herbs or a pinch of red pepper flakes for some heat.
How Do I Keep the Mozzarella Inside the Meatballs from Melting Out?
Stuffing cheese inside meatballs can be tricky! Here’s how to keep it neat and melty:
- Flatten the meat mixture into small patties and place a cheese cube in the center.
- Carefully wrap the meat around the cheese, sealing it tightly with no gaps or cracks.
- Roll the ball smoothly in your hands to close seams.
- Chill the meatballs in the fridge for 15-20 minutes before cooking to help them hold their shape.
- Brown the meatballs gently on all sides over medium heat to create a seal before baking.
This helps prevent the cheese from leaking out and ensures a gooey center every time!
Equipment You’ll Need
- Large mixing bowl – perfect for combining your meatball ingredients quickly and evenly.
- Sharp knife – helps cut the mozzarella into neat cubes for stuffing.
- Non-stick or cast-iron skillet – great for browning meatballs evenly without sticking.
- Oven-safe baking dish or skillet – for finishing the meatballs in the sauce in the oven.
- Measuring cups and spoons – to keep your ingredient amounts accurate and consistent.
Flavor Variations & Add-Ins
- Swap mozzarella for provolone or fontina cheese for a slightly different melt and flavor.
- Mix ground turkey or chicken in place of beef for a leaner meatball option.
- Add chopped spinach or finely grated zucchini into the meat mixture for extra veggies and moisture.
- Season with red pepper flakes or crushed fennel seeds to give the meatballs a spicy or aromatic twist.
Stuffed Meatballs with Mozzarella Cheese
Ingredients You’ll Need:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- 1 large egg
- 1/4 cup milk
- 1 tsp dried Italian seasoning
- Salt and freshly ground black pepper, to taste
- 6 oz (170g) mozzarella cheese, cut into small cubes
- 2 cups marinara sauce
- 2 tbsp olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 5 minutes for browning the meatballs, and then 20-25 minutes baking time. So, in total, you’ll need about 40-45 minutes to make these delicious stuffed meatballs.
Step-by-Step Instructions:
1. Make the Meatball Mix:
In a large bowl, gently mix the ground beef, breadcrumbs, Parmesan, garlic, onion, parsley, egg, milk, Italian seasoning, salt, and pepper. Be careful not to overmix; we want the meatballs tender and juicy.
2. Shape and Stuff the Meatballs:
Divide the mixture into 12 equal pieces. Flatten each piece into a small patty in your palm. Place a cube of mozzarella cheese in the center, then wrap the meat around it. Roll it into a smooth ball, making sure the cheese is completely sealed inside.
3. Brown the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook them, turning often, until browned on all sides but not fully cooked through — about 4-5 minutes. This helps keep them juicy and gives a nice crust.
4. Bake with Sauce:
Pour marinara sauce into an oven-safe dish or skillet and nestle the browned meatballs into the sauce. Bake everything in a preheated oven at 375°F (190°C) for 20-25 minutes, until the meatballs are cooked through and the cheese inside is melted and gooey.
5. Serve and Enjoy:
Sprinkle chopped parsley over the meatballs for a fresh touch. Serve them warm alongside pasta, crusty bread, or just enjoy them on their own for a cheesy, comforting meal.
Can I Use Frozen Meatballs for This Recipe?
Yes! If using frozen stuffed meatballs, thaw them completely in the refrigerator overnight before browning and baking. This ensures even cooking and a melty cheese center.
What Can I Substitute for Mozzarella Cheese?
Provolone, fontina, or even cheddar work well as alternatives. Just cut the cheese into small cubes and stuff the meatballs the same way to keep that gooey center.
Can I Make These Meatballs Ahead of Time?
Absolutely! Prepare and stuff the meatballs, then refrigerate them for up to 24 hours before cooking. You can also freeze them raw, tightly wrapped, for up to 3 months—just thaw before cooking.
How Should I Store Leftovers?
Store leftover meatballs and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
