Stuffed Meatballs with Mozzarella Cheese are a delicious twist on classic meatballs, filled with a gooey, melty center that makes every bite a little surprise. These meatballs are packed with flavorful ground meat and herbs, and the mozzarella inside adds a creamy, cheesy touch that you just can’t resist. It’s like a tasty little package that’s perfect for dinner or a party snack.
I love making these meatballs because they’re so fun to prepare and even better to eat. I always make sure to stuff them well with mozzarella so when you cut or bite into them, the cheese stretches and melts perfectly. It feels special and homemade, and it’s an easy way to impress family or friends without too much fuss. A little tip: make sure the cheese is fresh and cold before stuffing—it helps keep the shape while you cook.
These stuffed meatballs are great served with spaghetti and marinara sauce for a classic meal, or even on their own as a hearty snack. I like to add a side of garlic bread and a simple salad to round it all out. They’re perfect for cozy nights when you want something warm, filling, and comforting. Whenever I make these, the whole kitchen smells amazing and everyone can’t wait to dig in!
Key Ingredients & Substitutions
Ground meat: Using a mix of beef and pork gives great flavor and moisture. For a leaner option, use just ground turkey or chicken, but add a bit of olive oil to keep them juicy.
Breadcrumbs: Italian breadcrumbs add herbs and flavor. If you don’t have them, plain breadcrumbs work fine. Gluten-free breadcrumbs are a great swap if needed.
Mozzarella cheese: Fresh mozzarella melts wonderfully and gives that signature gooey center. You can use string cheese or small mozzarella balls as an easy alternative.
Parmesan cheese: Adds a nice salty, nutty taste. Romano or Asiago cheese can be used if you don’t have Parmesan on hand.
Marinara sauce: Homemade sauce is lovely, but store-bought marinara saves time. Choose a good-quality jar for the best flavor. For a different twist, try a spicy arrabbiata sauce.
How Can I Keep Mozzarella Inside the Meatballs from Melting Out While Cooking?
Keeping the cheese inside is a common challenge. Here’s how to make sure it stays hidden until you cut into the meatball:
- Use cold, firm mozzarella: Cut the cheese into cubes and chill them before stuffing. This prevents early melting.
- Seal thoroughly: Flatten your meat mixture well and completely enclose the cheese with no gaps.
- Wet hands help: Wet your hands with water before shaping so the meat seals smoothly without cracks.
- Cook carefully: Brown the meatballs gently over medium heat, turning often so they cook evenly without bursting open.
- Simmer covered: After browning, simmer the meatballs covered in sauce to finish cooking. The steam helps keep them moist and sealed.
Equipment You’ll Need
- Large mixing bowl – makes it easy to mix your meat and seasonings without spilling.
- Sharp knife – to cut the mozzarella into small cubes for stuffing.
- 12-inch skillet – perfect for browning meatballs evenly and finishing them in sauce.
- Lid for skillet – traps heat and steam to cook meatballs through and keep them juicy.
- Tongs or a spatula – helps flip meatballs gently without breaking them.
Flavor Variations & Add-Ins
- Try ground turkey or chicken for a lighter meatball that still holds the gooey cheese well.
- Add chopped fresh basil or oregano into the meat mix to boost the Italian flavors.
- Use provolone or fontina cheese instead of mozzarella to change up the creamy texture.
- Include finely chopped spinach or mushrooms in the mix for extra veggies and moisture.
How to Make 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 cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- 1 large egg
- ¼ cup milk
- Salt and pepper, to taste
- 1 tsp dried oregano or Italian seasoning (optional)
For The Filling:
- 8 oz (225g) fresh mozzarella cheese, cut into small cubes
For Cooking:
- 2 tbsp olive oil
- 3 cups marinara sauce (homemade or store-bought)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 8 minutes to brown the meatballs, and 15-20 minutes to simmer in sauce. Total cooking time is around 40-45 minutes, making it a perfect dish for a cozy dinner.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently combine the ground meat, breadcrumbs, Parmesan, minced garlic, chopped parsley, egg, milk, salt, pepper, and Italian seasoning if you’re using it. Stir just until everything is mixed together, being careful not to overwork the meat to keep the meatballs tender.
2. Stuff the Meatballs:
Wet your hands with water to prevent sticking. Divide the mixture into 8 equal pieces. Flatten each piece in your hand, place a cube of mozzarella in the center, then fold the meat around the cheese to form a ball, making sure it’s sealed completely so the cheese won’t leak out while cooking.
3. Brown the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning them gently every few minutes, until they are browned on all sides (about 6-8 minutes). This gives the meatballs a nice crust and helps hold their shape.
4. Simmer in Sauce:
Pour the marinara sauce around the browned meatballs in the skillet. Lower the heat, cover, and let everything simmer for 15-20 minutes. This cooks the meatballs through and melts the mozzarella inside.
5. Finish and Serve:
Remove the lid and let the sauce simmer uncovered for a few minutes if you want it thicker. Sprinkle with extra chopped parsley before serving. Enjoy these meatballs with spaghetti, garlic bread, or a fresh salad for a complete meal!
Can I Use Frozen Mozzarella for Stuffed Meatballs?
It’s best to use fresh, fully thawed mozzarella. If using frozen, thaw it in the fridge overnight and pat dry to prevent extra moisture that can make the meatballs soggy.
How Do I Store Leftover Stuffed Meatballs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through.
Can I Make These Meatballs Ahead of Time?
Yes! You can prepare and stuff the meatballs, then freeze them raw on a baking sheet. Once frozen, transfer to a freezer bag and cook from frozen, adding a few extra minutes to the cooking time.
Can I Substitute Cheese in This Recipe?
Definitely! Provolone, fontina, or even a sharp cheddar work well as alternatives to mozzarella if you want a different flavor or texture.
