Stuffed Meatballs with Mozzarella Cheese are a delicious twist on a classic favorite. These meatballs are juicy and full of flavor, with a gooey center of melted mozzarella that makes every bite extra special. The outside has a nice browned crust, while the cheese inside stays soft and stringy, creating a wonderful contrast of textures.
I love making these meatballs because they’re fun to prepare and always impress guests. A little tip I use is to freeze the meatballs for a bit before cooking—they hold their shape better and the cheese stays snug inside. It’s such a treat to cut into a meatball and see that stretchy cheese waiting for you.
They’re perfect served with spaghetti and marinara sauce for a classic dinner or as sliders for a party snack. I sometimes pile a few on a plate with some garlic bread and a simple salad on the side. No matter how you serve them, these stuffed meatballs bring smiles and a bit of comfort to any table.
Key Ingredients & Substitutions
Ground Meat: Using both ground beef and pork adds flavor and moisture. If you prefer, you can use all beef or substitute with ground turkey or chicken for a leaner option.
Breadcrumbs: Italian-style breadcrumbs give great flavor. If you don’t have them, plain breadcrumbs with a pinch of Italian seasoning work well. For gluten-free, try crushed gluten-free crackers or oats.
Mozzarella Cheese: Fresh mozzarella cubes melt beautifully inside the meatballs. You can use pre-shredded mozzarella, but the cubes hold up better to stuffing. For a twist, try provolone or Monterey Jack.
Herbs & Seasonings: Fresh parsley adds brightness, but dried parsley works too. Basil and oregano bring classic Italian flavor; if not available, Italian seasoning blends are a fine substitute.
How Do You Keep Cheese Inside Meatballs from Leaking Out?
Stuffing meatballs with cheese is fun, but the cheese can escape during cooking if not done right. Here’s how to keep it sealed:
- Use small cubes of mozzarella to avoid big gaps.
- Flatten the meat in your hand, place the cheese center, then carefully cover it completely, sealing the cheese inside.
- Roll the meatball gently and evenly so there are no cracks or holes.
- Chill the formed meatballs for 10-15 minutes before cooking; this helps them hold shape better.
- Cook over medium heat and avoid high heat that can burst the meatball quickly.
Following these tips will help you get perfectly stuffed meatballs with gooey cheese inside every time.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the meatball ingredients evenly without a mess.
- Measuring cups and spoons – help you get the seasoning just right every time.
- Sharp knife and cutting board – for cubing the mozzarella cheese easily and safely.
- 12-inch nonstick or cast iron skillet – great for browning meatballs evenly and simmering them in sauce.
- Tongs or slotted spoon – useful for turning meatballs gently and transferring them without breaking.
Flavor Variations & Add-Ins
- Switch up the cheese by using provolone or fontina for a different melt and flavor.
- Add finely chopped spinach or kale inside for a hidden boost of greens.
- Mix in Italian sausage with the beef for extra spice and richness.
- Sprinkle crushed red pepper flakes into the meat mix if you like a bit of heat in your meatballs.
Stuffed Meatballs with Mozzarella Cheese
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450g) ground beef
- 1/2 lb (225g) ground pork (optional for extra flavor)
- 1 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
- 1 large egg
- 1/4 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For the Filling and Sauce:
- 8 oz (225g) mozzarella cheese, cut into small cubes
- 2 cups marinara sauce (store-bought or homemade)
- 2 tablespoons olive oil (for cooking)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and 25-30 minutes to cook, so plan for roughly 45-50 minutes total. You’ll spend time mixing the meat mixture, shaping and stuffing the meatballs, browning them nicely, and then simmering them gently in sauce until tender and cheesy inside.
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, gently mix together ground beef, ground pork (if using), breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, milk, salt, pepper, oregano, and basil. Blend just until combined—overmixing can make meatballs tough.
2. Shape and Stuff the Meatballs:
Take about 2 tablespoons of meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center and carefully mold the meat all around, fully covering the cheese. Roll it gently into a ball and set aside. Repeat until all meat and cheese is used.
3. Brown the Meatballs:
Heat olive oil in a large skillet over medium heat. Add meatballs in batches so they don’t crowd the pan. Cook for 5 to 7 minutes, turning to brown them evenly on all sides. They don’t need to be completely cooked inside yet. Remove from skillet and set aside.
4. Simmer Meatballs in Sauce:
Pour marinara sauce into the skillet and bring to a gentle simmer. Return the meatballs to the skillet, spoon some sauce over them, cover, and let simmer on low heat for 15 to 20 minutes. This finishes cooking the meatballs and melts the cheese inside.
5. Serve and Garnish:
Sprinkle extra chopped fresh parsley over the meatballs before serving. These taste great over spaghetti, with crusty garlic bread, or simply as a cheesy appetizer.
Can I Use Frozen Mozzarella for the Stuffed Meatballs?
Yes, but make sure to thaw it completely and pat it dry before cutting into cubes. This helps prevent extra moisture that can make the meatballs soggy or cause the cheese to leak during cooking.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can shape and stuff the meatballs, then freeze them on a baking sheet before transferring to a freezer bag. When ready to cook, thaw overnight in the refrigerator and follow the cooking steps as usual.
How Should I Store Leftovers?
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through.
What Are Some Good Serving Suggestions?
These stuffed meatballs are perfect over pasta or zucchini noodles for a low-carb option. They also pair well with garlic bread, a fresh green salad, or roasted vegetables to complete your meal.
