Stuffed Meatballs with Mozzarella Cheese

Introduction

Few dishes capture the essence of home-cooked comfort quite like a hearty plate of meatballs simmering in rich tomato sauce. These Stuffed Meatballs with Mozzarella Cheese take that comforting classic to the next level by hiding a melty, cheesy surprise at the center of every bite. Tender and juicy on the outside, gooey and creamy on the inside, they’re a guaranteed crowd-pleaser whether served as a main course, an appetizer, or tucked into a crusty roll for an unforgettable sandwich.

The beauty of this dish lies in its simplicity. Each meatball is crafted from a mixture of ground beef, breadcrumbs, Parmesan cheese, fresh herbs, and aromatics, then wrapped around a cube of mozzarella before being browned and simmered in marinara sauce. The result is a rich, Italian-inspired meal that feels both rustic and indulgent.

This recipe fits any occasion. Serve it as a cozy family dinner over pasta, offer it as a centerpiece at gatherings, or make a batch for game day. The combination of flavorful beef and molten cheese appeals to adults and kids alike. You can even make them ahead of time and freeze them for later—ideal for busy weeknights.

There’s something truly magical about cutting into a perfectly cooked meatball and seeing melted mozzarella stretch from the center. With just a few pantry staples, you can recreate that restaurant-quality experience right in your own kitchen. Let’s walk through how to make these irresistible stuffed meatballs step-by-step.

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Why You’ll Love This Recipe

• Melty Cheese Center: Every meatball hides a cube of mozzarella that melts into a creamy, stretchy core.
• Full of Italian Flavor: The blend of garlic, herbs, and Parmesan creates authentic Italian-American comfort food.
• Versatile and Crowd-Friendly: Serve with pasta, in subs, or on toothpicks as an appetizer.
• Quick and Simple: Ready in about 45 minutes from start to finish.
• Make-Ahead Friendly: Prepare ahead or freeze for easy reheating later.
• Family Approved: A recipe everyone from kids to adults will love.

Ingredients Breakdown

Below is the exact ingredient list for this recipe, with each element playing an important role in the final flavor and texture.

For the Meatballs

• 1 lb ground beef (80/20): The perfect balance of lean meat and fat ensures juicy meatballs.
• 1/2 cup breadcrumbs: Adds structure and helps retain moisture.
• 1 large egg: Binds the ingredients together.
• 1/4 cup grated Parmesan cheese: Adds saltiness and depth.
• 2 cloves garlic, minced: Essential for robust flavor.
• 1/4 cup onion, finely chopped: Adds a gentle sweetness and keeps the mixture moist.
• 2 tablespoons fresh parsley, chopped: Provides color and freshness.
• 1 teaspoon Italian seasoning: A blend of herbs like oregano and basil for classic Italian aroma.
• 1/2 teaspoon salt: Enhances all the flavors.
• 1/4 teaspoon black pepper: Adds a hint of spice.

For the Filling

• 4 oz mozzarella cheese, cut into 1/2-inch cubes: Choose low-moisture mozzarella for the best melt and minimal leakage.

For Cooking & Sauce

• 2 tablespoons olive oil: For searing the meatballs and adding flavor.
• 2 cups marinara sauce: A simple tomato sauce that coats the meatballs as they simmer.

Servings

Makes 15 meatballs, about 5 servings (3 meatballs each).

Tools & Equipment Needed

You’ll need a few basic kitchen tools:

• Large mixing bowl
• Measuring cups and spoons
• Cutting board and chef’s knife
• Large skillet for searing
• Deep skillet or pot for simmering
• Tongs or spatula for turning meatballs
• Spoon for serving
• Optional: food thermometer to check doneness

Step-by-Step Instructions

Follow these detailed steps to create perfect, cheesy stuffed meatballs every time.

Step 1: Prepare the Meat Mixture

In a large bowl, combine ground beef, breadcrumbs, egg, grated Parmesan, garlic, onion, parsley, Italian seasoning, salt, and pepper. Use your hands or a sturdy spoon to mix until evenly distributed. Avoid overmixing—this can make the meatballs dense instead of tender.

Step 2: Shape and Stuff the Meatballs

Take about two tablespoons of the meat mixture and flatten it into a small disc in your palm. Place one mozzarella cube in the center, then gently wrap the meat around it, sealing completely so the cheese stays inside. Roll between your palms until smooth and round. Repeat until all 15 meatballs are formed.

If the mixture feels sticky, dampen your hands slightly with water or olive oil. For the best results, chill the meatballs for about 15 minutes before cooking. This helps them hold their shape and keeps the cheese from leaking.

Step 3: Brown the Meatballs

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs in batches, making sure not to crowd the pan. Sear them for about 2–3 minutes per side until golden brown on all sides. The goal is to create a flavorful crust, not to cook them fully through at this stage.

Once browned, transfer them to a deep skillet or pot.

Step 4: Simmer in Marinara Sauce

Pour the marinara sauce over the browned meatballs. Cover with a lid and reduce the heat to low. Let them simmer gently for 15–20 minutes. The sauce will infuse the meatballs with flavor while the cheese melts perfectly inside.

You’ll know they’re done when the sauce is bubbling and the internal temperature reaches 160°F (71°C). The meatballs should be firm yet tender, with a luscious center of melted cheese.

Step 5: Garnish and Serve

Sprinkle with fresh parsley and an extra dusting of Parmesan cheese for garnish. Serve them hot, spooned over spaghetti, tucked into rolls, or enjoyed straight from the skillet.

Tips & Variations

• Seal the Edges Well: Ensure the cheese is completely enclosed in the meat to prevent melting out.
• Low-Moisture Mozzarella: Regular fresh mozzarella contains too much water and may leak; use low-moisture block mozzarella instead.
• Don’t Overwork the Meat: Gentle mixing ensures a soft, juicy texture.
• For a Lighter Version: Substitute ground turkey or chicken and add a drizzle of olive oil for moisture.
• Spice It Up: Add a pinch of red pepper flakes for a hint of heat.
• Gluten-Free Option: Use gluten-free breadcrumbs or crushed rice crackers.
• Dairy-Free Option: Replace mozzarella and Parmesan with dairy-free alternatives.

Flavor Profile & Pairings

These stuffed meatballs are rich, savory, and satisfying. The beef provides hearty flavor, while garlic, onion, and herbs offer depth and fragrance. The melted mozzarella brings a creamy element that perfectly complements the tangy marinara.

Ideal Pairings

• Pasta: Serve over spaghetti, linguine, or penne.
• Bread: Pair with garlic bread or toasted baguette slices.
• Salad: A crisp Caesar or mixed green salad balances the richness.
• Wine: Try a Chianti, Sangiovese, or Merlot.
• Non-Alcoholic: Sparkling water with lemon or Italian soda.

Nutritional Overview

Serving size: 3 meatballs

Nutrient	Amount
Calories	310
Protein	22g
Carbohydrates	7g
Fat	22g
Saturated Fat	9g
Fiber	1g
Sugar	4g
Sodium	610mg
Cholesterol	85mg

Dietary Notes: Contains gluten and dairy; can be adapted with substitutions.

Make-Ahead & Meal Prep Tips

Prepare in Advance: You can form the raw meatballs a day ahead and store them covered in the refrigerator until ready to cook.

Freeze for Later: Place uncooked meatballs on a baking sheet and freeze until solid. Transfer to freezer bags and store for up to 3 months. Thaw overnight before cooking.

Leftovers: Store cooked meatballs in the refrigerator for up to 4 days.

Reheating: Warm gently in a skillet with sauce over low heat or in the microwave. Add a splash of sauce to prevent drying out.

FAQs

How do I prevent the cheese from leaking out?
Be sure the mozzarella is fully enclosed by the meat mixture and that the meatballs are chilled before cooking.

Can I bake the meatballs instead of frying?
Yes. Arrange on a parchment-lined sheet and bake at 400°F (200°C) for 20 minutes, then simmer in marinara sauce for 10–15 minutes.

Can I use other cheeses?
Yes. Provolone, fontina, or even pepper jack can work for a different flavor.

Can I double the recipe?
Absolutely. Double all ingredients proportionally and use a larger pan for searing.

What’s the best way to serve them for guests?
For appetizers, use smaller meatballs and serve with toothpicks. For dinner, pair with pasta or bread.

Cooking Timeline

Task	Time
Prepare ingredients	10 minutes
Shape and stuff meatballs	10 minutes
Sear meatballs	10 minutes
Simmer in sauce	15–20 minutes
Total	45 minutes

Serving Suggestions

These meatballs are wonderfully adaptable. For a cozy dinner, spoon them over spaghetti and garnish with extra sauce and Parmesan. For a handheld meal, place a few meatballs in a hoagie roll, top with mozzarella, and broil until bubbly for a delicious meatball sub.

They also make an impressive party appetizer. Arrange them on a platter, sprinkle with parsley, and serve with small skewers or toothpicks alongside extra marinara for dipping.

Recipe Variations

1. Stuffed Turkey Meatballs: Swap beef for ground turkey and use part-skim mozzarella for a leaner dish.
2. Spicy Arrabbiata Meatballs: Add crushed red pepper to the sauce for a fiery kick.
3. Mini Mozzarella Bites: Make smaller meatballs for appetizers and serve on skewers.
4. Cheesy Meatball Subs: Place meatballs in toasted rolls, cover with marinara and cheese, and broil until golden.

Ingredient Spotlight: Mozzarella Cheese

Mozzarella is the soul of this dish. Its mild flavor and meltability create that irresistible gooey center.

Choosing the Right Type

Use low-moisture mozzarella blocks instead of fresh mozzarella balls. Fresh versions contain too much water and may cause the meatballs to burst or leak.

Storage

Keep mozzarella tightly wrapped and refrigerated. Once opened, use within a week for best results.

Preparation Tip

Cut into ½-inch cubes and briefly freeze before stuffing. This helps them stay intact during shaping and cooking.

Pro Cooking Tips

• Mix ingredients lightly; too much handling makes meat tough.
• Use slightly chilled meat; it’s easier to shape and holds the cheese better.
• Brown meatballs before simmering for a rich, caramelized flavor.
• Keep the simmer gentle to avoid bursting the meatballs.
• Finish with a sprinkle of Parmesan and fresh herbs before serving for extra aroma.

Storage & Freezing Guide

Refrigerate: Store cooked meatballs with sauce in an airtight container up to 4 days.

Freeze Uncooked: Place raw meatballs on a tray, freeze solid, then move to a freezer bag for up to 3 months.

Freeze Cooked: Allow to cool completely, then store in sauce in freezer-safe containers for up to 3 months.

Reheat: Thaw overnight in the fridge and warm over low heat until hot throughout. Add sauce or a splash of broth if needed.

Nutrition Estimate Table

Calories	Protein	Carbs	Fat	Fiber
310	22g	7g	22g	1g

Dietary Notes: Contains dairy and gluten. Can be made gluten-free or dairy-free with modifications.

Expanded Conclusion

There’s something incredibly satisfying about a meal that feels both comforting and special, and these Stuffed Meatballs with Mozzarella Cheese strike that perfect balance. The tender meat, seasoned with herbs and Parmesan, envelops a molten center of cheese that bursts with flavor in every bite. Simmering them in marinara sauce adds another layer of depth and keeps everything moist and flavorful.

This recipe is approachable for beginners yet impressive enough for dinner parties. It captures everything we love about Italian-American cooking—simplicity, generosity, and warmth. The preparation is straightforward, but the result tastes like something that took hours to make.

Whether served with spaghetti, piled into subs, or presented as bite-sized appetizers, these meatballs never fail to delight. They’re the kind of recipe that brings people to the table and keeps them there, sharing stories and seconds.

Next time you crave something hearty and cheesy, skip the takeout and make these at home. You’ll have a new family favorite that’s easy to prepare, full of flavor, and guaranteed to impress.

If you make this recipe, share your results or leave a comment. Homemade comfort food is always better when shared.