Best Mozzarella Stuffed Meatballs Recipe

Mozzarella stuffed meatballs are a comforting, cheesy twist on a classic that I just can’t resist. These meatballs are tender on the outside with a surprise molten cheese center that oozes out with every bite. Whether I’m serving them over spaghetti, tucked into a sandwich, or as a party appetizer, they’re always a hit.

Why You’ll Love This Recipe

I love these mozzarella stuffed meatballs because they’re everything I want in a cozy, satisfying dish—juicy meat, melted cheese, and rich tomato sauce. They’re easy enough to make for a weeknight dinner but feel special enough to serve for guests. And let’s be honest: that cheese pull never gets old. I also like how customizable they are, whether I’m switching up the herbs or the type of cheese inside.

Ingredients

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

For the meatballs
1 lb ground beef (or a mix of beef and pork)
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 egg
2 garlic cloves, minced
2 tbsp chopped fresh parsley (or 1 tsp dried)
1 tsp dried oregano
Salt and pepper to taste
12–15 small mozzarella cubes (from a block or string cheese)

For cooking and serving
2 tbsp olive oil
2 cups marinara sauce (store-bought or homemade)
Fresh basil or parsley for garnish
Cooked spaghetti, sub rolls, or toothpicks (depending on how I’m serving them)

Directions

1. I start by combining the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper in a bowl. I mix until just combined—overmixing makes them tough.

2. I take a small scoop of the meat mixture and flatten it in my palm. I place a cube of mozzarella in the center, then wrap the meat around it, sealing well. I repeat with the rest of the mixture.

3. In a large skillet, I heat olive oil over medium heat. I add the meatballs and brown them on all sides, working in batches if needed.

4. Once browned, I pour in the marinara sauce, reduce the heat, and cover. I let the meatballs simmer for about 15–20 minutes, until cooked through and the cheese is melted inside.

5. I garnish with fresh herbs and serve hot over pasta, in a sandwich roll, or as a delicious party snack.

Servings and timing

This recipe makes about 12–15 meatballs and serves 4 people.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: About 45 minutes

Variations

• I sometimes swap mozzarella with provolone, fontina, or cheddar for a different cheesy center.

• For a spicy version, I add crushed red pepper flakes to the meat mixture.

• I’ve also baked the meatballs in the oven (400°F for 20–25 minutes) if I want a hands-off option.

• For low-carb, I skip the breadcrumbs and use almond flour instead.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I simmer them gently in sauce on the stovetop or microwave them with a splash of sauce to keep them moist.
They also freeze well—I freeze them fully cooked and cooled, then thaw and reheat when I need a quick meal.

FAQs

Can I use frozen mozzarella?

Yes, I sometimes freeze the cheese cubes before stuffing—they hold their shape better and make stuffing easier.

What’s the best meat for these meatballs?

I like using a beef and pork mix for flavor and tenderness, but all beef or even turkey works too.

How do I keep the cheese from leaking out?

I make sure the meat is sealed tightly around the cheese and don’t overcook them, which can cause bursting.

Can I bake instead of fry?

Absolutely. I bake them at 400°F on a parchment-lined tray for 20–25 minutes, then simmer them in sauce for flavor.

What can I serve them with besides pasta?

I love them in sub rolls, on top of mashed potatoes, or simply with a toothpick as an appetizer.

Conclusion

Mozzarella stuffed meatballs are the ultimate comfort food—juicy, cheesy, and packed with flavor. I love how easy they are to make, and that gooey surprise inside always makes them feel special. Whether I’m serving them over pasta, in a roll, or solo with sauce, they never fail to satisfy.