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Mozzarella Stuffed Meatballs

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Juicy homemade meatballs stuffed with gooey mozzarella cheese, simmered in marinara sauce, and perfect for serving over pasta, in sandwiches, or as a cheesy appetizer.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 to 15 meatballs (4 servings)
  • Category: Main Dish
  • Method: Simmering
  • Cuisine: Italian-American
  • Diet: Halal

Ingredients

    • 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
    • 1215 small mozzarella cubes (from block or string cheese)

 

  • For Cooking & Serving:
  • 2 tbsp olive oil
  • 2 cups marinara sauce (homemade or store-bought)
  • Fresh basil or parsley (for garnish)
  • Cooked spaghetti, sub rolls, or toothpicks (for serving)

Instructions

  1. In a bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix until just combined.
  2. Take a scoop of the mixture, flatten in your palm, place a mozzarella cube in the center, and wrap meat around it to seal. Repeat with remaining mixture.
  3. Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides.
  4. Pour in marinara sauce, reduce heat, cover, and simmer for 15–20 minutes until cooked through and cheese is melted inside.
  5. Garnish with fresh herbs and serve hot over pasta, in rolls, or as appetizers.

Notes

  • Swap mozzarella with provolone, cheddar, or fontina for variation.
  • Add crushed red pepper flakes to meat for a spicy kick.
  • Bake instead of pan-frying at 400°F for 20–25 minutes for an easier option.
  • For low-carb, replace breadcrumbs with almond flour.
  • Leftovers freeze well—store fully cooked, cooled meatballs for up to 2 months.

Nutrition