Stuffed Meatballs with Mozzarella Cheese are a delicious twist on the classic meatball you know and love. These tasty little bites are packed with juicy ground meat on the outside and gooey, melted mozzarella cheese right in the center. The combination of savory meat and stretchy cheese makes every bite a comforting and satisfying treat.
I love making these meatballs when I want something a little special but still simple to prepare. One of my favorite things about them is how the cheese keeps things extra moist and adds a surprise that everyone loves. Pro tip: don’t skip the step of chilling them before cooking; it helps keep the cheese from leaking out too much while they cook.
These meatballs work great as a main dish with pasta and marinara sauce, but I also enjoy serving them as a fun appetizer at gatherings. They’re always a hit when I bring them to friends and family because that melty mozzarella makes them feel like a treat. Plus, they’re easy to pick up and eat with your hands, which makes sharing even better!
Key Ingredients & Substitutions
Ground Meat: I like a mix of beef and pork for juiciness and flavor. Use all beef for a leaner option or turkey for lighter meatballs, but keep some fat for tenderness.
Breadcrumbs: They help bind the meatballs and keep them soft. If you’re gluten-free, use gluten-free breadcrumbs or crushed crackers.
Mozzarella Cheese: Fresh mozzarella cubes work best for that gooey center. You can swap with provolone or fontina for an interesting twist, though melting quality varies.
Milk & Egg: These keep the meat mixture moist and help bind everything. If dairy is an issue, use a plant-based milk and a flax egg as a substitute.
Marinara Sauce: A simple tomato sauce with herbs complements the meatballs perfectly. Feel free to use store-bought or homemade, depending on your time.
How Do You Keep the Mozzarella from Leaking Out?
Stuffing meatballs with cheese can be tricky because the cheese might leak during cooking. Here’s how to prevent that:
- Use cold mozzarella cubes; chilling them helps the cheese hold shape longer.
- Wrap the meat tightly around the cheese, sealing it completely with no gaps or cracks.
- Chill the formed meatballs in the fridge before cooking—this firms them up and helps them hold together better.
- Cook on medium heat and turn gently to avoid breaking the seal.
Following these steps helps keep the cheese inside until they’re ready to be enjoyed melted and gooey!
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the meatball ingredients evenly without making a mess.
- Baking sheet or plate – handy to chill the formed meatballs and help them keep their shape before cooking.
- Large skillet or frying pan – ideal for browning meatballs and simmering them in sauce all in one pan.
- Tongs or slotted spoon – lets you turn meatballs gently and serve without breaking them.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey for a lighter, leaner meatball option that still holds together well.
- Add chopped fresh basil or oregano into the meat mix for a fresh herbal boost that pairs beautifully with mozzarella.
- Mix in finely diced mushrooms to add moisture and a mild earthy flavor that complements the meat’s richness.
- Stuff meatballs with different cheeses like provolone or pepper jack for a little spicy or smoky surprise inside.
How to Make Stuffed Meatballs with Mozzarella Cheese
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef (or a mix of ground beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup finely chopped fresh parsley
- 1 large egg
- 1/4 cup milk
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Stuffing and Sauce:
- 8 oz (225g) mozzarella cheese, cut into small cubes
- 2 cups marinara sauce
- Extra parsley, chopped, for garnish
- Olive oil for frying
Time Needed
About 15 minutes to prepare and shape the meatballs, plus 20 minutes chilling time, and 25-30 minutes cooking time. In total, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently mix together the ground meat, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, milk, oregano, salt, and black pepper. Be careful not to overwork the mixture to keep your meatballs tender.
2. Stuff and Shape the Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in the palm of your hand. Place one cube of mozzarella in the center, and carefully wrap the meat around the cheese, sealing it completely. Shape it into a firm ball. Repeat until all meat and cheese are used.
3. Chill the Meatballs:
Place the formed meatballs on a baking sheet or plate and chill in the refrigerator for about 20 minutes. This helps them hold their shape during cooking.
4. Brown the Meatballs:
Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook them, turning gently, until browned on all sides (about 5-7 minutes).
5. Simmer in Sauce:
Pour marinara sauce over the browned meatballs in the skillet. Reduce heat to low, cover, and let them simmer gently for 15-20 minutes. This finishes cooking the meatballs and melts the mozzarella inside.
6. Serve and Garnish:
Spoon the meatballs and sauce into serving dishes. Garnish with extra chopped parsley and a sprinkle of Parmesan cheese if you like. Enjoy hot with your favorite pasta, crusty bread, or a fresh salad.
Can I Use Frozen Mozzarella for the Meatballs?
Yes, but make sure to thaw the mozzarella completely and pat it dry before stuffing the meatballs. This helps prevent excess moisture, which can cause the cheese to leak during cooking.
Can I Make These Meatballs Ahead of Time?
Absolutely! Shape and stuff the meatballs, then refrigerate them for up to 24 hours before cooking. You can also freeze them after shaping; just thaw completely before cooking to ensure even cooking and gooey cheese inside.
How Should I Store Leftover Meatballs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet with a little sauce or in the microwave until heated through.
Can I Bake These Instead of Frying?
Yes, baking is a great alternative! Place the meatballs on a greased baking sheet and bake at 400°F (200°C) for about 20-25 minutes until cooked through and browned, then finish by simmering in marinara sauce as directed.