There’s something irresistibly comforting about biting into a perfectly seasoned meatball only to discover a gooey, melted mozzarella center waiting inside. These Mozzarella Stuffed Meatballs elevate the classic Italian favorite into something truly special that will have everyone at your table asking for seconds.
Perfect for Sunday family dinners or impressive enough for guests, these meatballs strike that beautiful balance between everyday comfort food and special occasion worthy. The contrast between the savory, herb-infused meat exterior and the molten cheese center creates a flavor experience that’s simply unforgettable.
Why You’ll Love This
- The surprise cheese pull when you cut into each meatball brings joy every single time
- Make-ahead friendly – prepare earlier in the day and bake when ready
- Versatile enough to serve with pasta, as sliders, or as appetizers with toothpicks
- Kid-approved while still sophisticated enough for adults
- Leftovers (if you have any!) taste even better the next day
Ingredients
- 1 pound ground beef
- 1 large egg
- 1 small onion, finely diced
- 4 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- ½ cup Panko breadcrumbs
- ¼ cup Parmesan cheese, grated
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 4 ounces fresh mozzarella cheese
- 1-2 tablespoons olive oil
- 2 cups marinara sauce
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- In a large mixing bowl, combine the ground beef, egg, finely diced onion, minced garlic, chopped parsley, Panko breadcrumbs, Parmesan cheese, dried basil, dried oregano, salt, and pepper. Mix thoroughly using your hands until all ingredients are evenly incorporated.
- Cut the fresh mozzarella cheese into approximately ½-inch cubes. You’ll need 12 pieces total, one for each meatball.
- Scoop about 2 tablespoons of the meat mixture into your palm. Flatten it slightly, creating a small indentation in the center. Place a mozzarella cube in the middle, then carefully fold the meat around the cheese, sealing it completely. Roll between your palms to form a ball. Repeat with remaining mixture to make 12 meatballs.
- Heat the olive oil in a large non-stick skillet over medium-high heat. Once hot, add the meatballs, being careful not to overcrowd the pan (work in batches if necessary). Brown the meatballs on one side for 2-3 minutes, then carefully flip and brown the other side for another 2-3 minutes.
- Once all meatballs are browned on both sides, pour the marinara sauce into the pan, making sure all meatballs are covered. Reduce heat to medium-low, cover the pan, and let simmer for about 10 minutes. Gently turn the meatballs halfway through cooking to ensure they cook evenly.
- After simmering, cut one meatball in half to ensure it’s cooked through. The center should reach 160°F on a meat thermometer and no longer be pink. The mozzarella inside should be completely melted.
- Serve the meatballs and sauce over cooked pasta of your choice. Garnish with freshly chopped parsley and additional grated Parmesan cheese.
Tips & Variations
- For leaner meatballs, substitute ground turkey or chicken, but add 1 tablespoon of olive oil to the mixture to maintain moisture
- Try different cheese centers: smoked mozzarella, fontina, or provolone all work beautifully
- Add 1/4 cup ricotta to the meat mixture for extra tender meatballs
- Make mini versions for appetizers by using smaller cheese cubes and less meat per ball
- Ensure the cheese is completely enclosed to prevent leaking during cooking
- For a spicier version, double the red pepper flakes or add a tablespoon of chopped pickled jalapeños
Serving Suggestions
These stuffed meatballs shine when served over a bed of al dente spaghetti or creamy polenta, with extra marinara sauce spooned over the top and a sprinkle of fresh basil and Parmesan. For a lower-carb option, try them alongside roasted vegetables or a crisp Caesar salad.
They also make fantastic meatball subs – just slice them in half to showcase the cheese center, place in toasted hoagie rolls, add extra sauce and a sprinkle of mozzarella, then broil until the cheese is bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Freeze cooked meatballs for up to 3 months – thaw overnight in the refrigerator before reheating
- To check doneness without a thermometer, cut one meatball in half – it should be no longer pink inside
- For meal prep, form meatballs and refrigerate uncooked for up to 24 hours before browning and baking
FAQs
Can I make these meatballs without browning them first?
Yes, you can skip the browning step and bake directly at 400°F for 20-25 minutes, though browning adds flavor and helps them hold their shape better.
Why did my cheese leak out during cooking?
Make sure the cheese is completely sealed inside the meat mixture. Chilling the formed meatballs for 15-20 minutes before cooking can also help prevent leakage.
Can I make these in a slow cooker?
Yes! Brown them first, then cook on low for 4-5 hours in your favorite sauce. Add the sauce during the last hour to prevent burning.
What’s the best way to reheat leftover meatballs?
Reheat in a covered dish with a splash of water or extra sauce at 325°F for about 15 minutes, or until heated through.
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