Mozzarella Stuffed Meatballs

Mozzarella stuffed meatballs are a delicious twist on a classic comfort food. Each meatball is juicy, flavorful, and hides a gooey, cheesy mozzarella surprise in the center. Served with marinara sauce and pasta or tucked into a sandwich, they make a hearty and satisfying meal.

Why You’ll Love This Recipe

I love these meatballs because they take a traditional dish and make it extra special with melted mozzarella inside. Cutting into a meatball and seeing the cheese stretch out is always so satisfying. I also like how versatile they are—whether I serve them with spaghetti, on their own as an appetizer, or in a sub roll, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef (or a mix of beef and pork)

• Bread crumbs

• Egg

• Garlic, minced

• Onion, finely chopped

• Parmesan cheese, grated

• Fresh parsley, chopped

• Salt and black pepper

• Mozzarella cheese (cut into cubes)

• Olive oil

• Marinara sauce

Directions

I start by mixing the ground meat with bread crumbs, egg, garlic, onion, Parmesan, parsley, salt, and pepper until everything is well combined. Then I take a portion of the mixture, flatten it in my hand, place a cube of mozzarella in the center, and shape it into a ball, sealing the cheese inside.

I sear the meatballs in olive oil until browned on all sides, which locks in flavor and helps them hold their shape. After that, I simmer them gently in marinara sauce until fully cooked and the cheese inside is melted.

I like to serve them hot over pasta, in a sandwich, or even just with extra sauce and bread for dipping.

Servings and timing

This recipe makes about 12–14 meatballs, enough to serve 4 people. It usually takes me around 20 minutes to prep, 15 minutes to brown the meatballs, and another 20 minutes to simmer them in sauce—so the dish is ready in about 55 minutes.

Variations

Sometimes I mix ground beef with pork or veal for extra richness. I also like adding a pinch of red pepper flakes for a bit of heat. For a lighter version, I’ve made them with ground turkey or chicken, though I use less bread crumbs to keep them from drying out.

storage/reheating

I store leftover meatballs in an airtight container in the refrigerator for up to 3 days. When reheating, I usually warm them gently in marinara sauce on the stovetop so they stay juicy. They also freeze really well—I just let them cool completely, freeze on a tray, then transfer to a bag and store for up to 2 months.

FAQs

How do I keep the cheese from leaking out?

I make sure to seal the meat mixture tightly around the mozzarella and use firm mozzarella cubes rather than shredded cheese, which melts too quickly.

Can I bake these instead of frying?

Yes, I can bake them at 400°F (200°C) for about 20–25 minutes, then simmer them in sauce to finish.

Can I make them ahead of time?

Yes, I often shape the meatballs in advance and keep them covered in the fridge until I’m ready to cook. They can also be frozen raw or cooked.

What type of mozzarella works best?

I like to use low-moisture mozzarella cut into cubes, since fresh mozzarella can release too much liquid during cooking.

Can I use store-bought sauce?

Yes, I often use a good-quality jarred marinara when I’m short on time, but homemade sauce makes them even better.

Conclusion

These mozzarella stuffed meatballs are one of my favorite comfort foods because they’re both fun and flavorful. I love how the melted cheese inside adds a surprise element that makes them extra special. Whether I serve them with pasta for a family dinner or as a party appetizer, they always disappear quickly from the table.