Stuffed Meatballs with Mozzarella Cheese are a true comfort food classic that brings a little surprise in every bite. These juicy meatballs are filled with gooey mozzarella, so when you cut into them, the cheese melts out in the best way. The mix of seasoned ground meat with the creamy cheese inside makes them perfect for any meal or party snack.
I love making these meatballs because they feel like a special treat without a lot of extra work. One helpful tip I’ve learned is to chill the meatballs before cooking—they hold together so much better and keep that cheesy center right where it should be. It’s such a simple trick but makes a big difference in the final dish.
My favorite way to enjoy these is with a side of spaghetti and a simple marinara sauce to dip them in. They’re also amazing just by themselves, perfect for sharing around the table with friends or family. Every time I make these, they disappear fast, and I always catch someone sneaking an extra one before dinner even starts!
Key Ingredients & Substitutions
Ground Meat: I like a mix of beef and pork because pork adds extra moisture and flavor. For a healthier option, you can also try ground turkey or chicken, but watch the cooking time as they cook faster.
Breadcrumbs: They help bind the meatballs and keep them tender. If you prefer gluten-free, use gluten-free breadcrumbs or crushed crackers. You can also soak stale bread in milk as an easy substitute.
Fresh Mozzarella: This cheese is perfect for melting inside the meatballs. If fresh mozzarella isn’t available, good-quality shredded mozzarella works too. Avoid processed cheese, as it won’t melt as nicely.
Herbs and Seasonings: Fresh parsley and oregano give the meatballs a bright, classic taste. Feel free to adjust the red pepper flakes for spiciness or leave them out if you prefer mild flavors.
Marinara Sauce: Use your favorite store-bought or homemade sauce. A simple tomato sauce with garlic and herbs is great. If you want a lighter option, consider a roasted red pepper sauce or even a pesto drizzle.
How Do You Keep the Cheese Inside the Meatballs from Melting Out?
Stuffing meatballs with mozzarella is delicious, but the cheese can burst out if you’re not careful. Here’s how I keep the cheese inside:
- Use small cheese cubes, about 1/2 inch. Too big and the meatball won’t seal properly.
- Flatten the meat in your palm and place the cheese in the center. Then wrap the meat completely around it, sealing the edges well.
- Chill the shaped meatballs in the fridge for about 20 minutes before cooking. This helps them firm up and hold their shape better when you cook them.
- When searing the meatballs, do it gently over medium-high heat so they brown nicely without breaking apart.
- Finish cooking the meatballs by simmering in sauce, which softly melts the cheese inside without it leaking out.
Equipment You’ll Need
- Large mixing bowl – makes it easy to combine all the ingredients without mess.
- Non-stick or cast-iron skillet – great for browning meatballs evenly and maintaining heat for simmering in sauce.
- Measuring cups and spoons – to get your seasonings and liquids just right.
- Sharp knife – for cutting mozzarella into small cubes cleanly.
- Spatula or tongs – helps you turn the meatballs gently without breaking them.
Flavor Variations & Add-Ins
- Use ground turkey or chicken instead of beef for a lighter meatball that still stays juicy with cheese inside.
- Try adding chopped fresh basil or oregano to the meat mix for a fresh herb twist that pairs well with mozzarella.
- Stuff with pepperoni or sliced olives along with mozzarella for a fun, pizza-inspired flavor.
- Mix in finely chopped spinach or mushrooms for extra veggies inside the meatballs without changing the texture much.
Stuffed Meatballs with Mozzarella Cheese
Ingredients You’ll Need:
For The Meatballs:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
For The Filling and Sauce:
- 6 oz (170g) fresh mozzarella cheese, cut into small cubes
- 2 cups marinara or tomato sauce (store-bought or homemade)
- 2 tbsp olive oil
Time Needed
This recipe takes about 15 minutes to prepare and 25 minutes to cook, for a total of approximately 40 minutes. It’s quick enough for a weeknight dinner but special enough for guests!
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently mix together the ground meat, breadcrumbs, Parmesan, parsley, garlic, egg, milk, oregano, red pepper flakes (if using), salt, and pepper. Be careful not to overmix to keep the meatballs tender.
2. Shape and Stuff the Meatballs:
Take about 2 to 3 tablespoons of the meat mixture and flatten it slightly in your palm. Put a cube of mozzarella in the center, then wrap the meat around it carefully, rolling into a ball and sealing the cheese completely inside.
3. Brown the Meatballs:
Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 2-3 minutes on each side until they are browned and all sides have a nice color. Don’t worry about cooking them through yet—they will finish cooking in the sauce.
4. Simmer in Sauce:
Remove some of the extra oil if there’s too much, then pour the marinara sauce over the meatballs in the skillet. Turn the heat to low, cover with a lid, and let them simmer gently for 15-20 minutes. This cooks the meatballs fully and melts the mozzarella inside.
5. Serve and Garnish:
Before serving, sprinkle extra chopped parsley on top for a fresh finish. Serve these stuffed meatballs hot with pasta, crusty bread, or a fresh salad. Spoon plenty of the flavorful sauce over the meatballs for the best taste.
Can I Use Frozen Mozzarella for Stuffed Meatballs?
Yes, you can! Just make sure to thaw the mozzarella completely and pat it dry before cubing. Excess moisture might cause the meatballs to fall apart during cooking.
How Can I Make These Meatballs Ahead of Time?
You can shape and stuff the meatballs, then store them in an airtight container in the fridge for up to 24 hours before cooking. For longer storage, freeze them on a baking sheet and then transfer to a freezer bag for up to 3 months.
What’s the Best Way to Reheat Leftover Meatballs?
Simmer leftovers gently in marinara sauce on the stovetop until heated through, or warm in the microwave covered to retain moisture. Avoid reheating without sauce to prevent drying out.
Can I Use Different Cheese Inside the Meatballs?
Absolutely! Mozzarella is classic for its meltiness, but you can try fontina, provolone, or even sharp cheddar for a different flavor profile. Just make sure the cheese melts well to get that gooey center.
