🧀 Mozzarella Stuffed Meatballs
Melty-Center, Saucy Perfection in Every Bite!
These mozzarella-stuffed meatballs are the kind of dish that turns any dinner into an event. Juicy, flavorful beef meatballs wrapped around oozy, melty cheese — all simmered in rich tomato sauce. It’s a cheesy twist on a classic, and trust us, everyone will be asking for seconds (and the recipe).
Serve them over pasta, pile them into a crusty hoagie roll, or enjoy them straight from the skillet. However you plate them, these meatballs are comfort food goals. 🔥🍅
🛒 Ingredients (Measured in Cups)
For the Meatballs:
1 lb ground beef
1 large egg
¼ cup breadcrumbs
¼ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped (or 1 tsp dried)
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
4–6 mini mozzarella balls (or cut string cheese into ¾” chunks)
For the Sauce:
2 cups marinara or tomato sauce (homemade or store-bought)
Optional: a splash of red wine or crushed red pepper flakes for extra depth and heat
🔧 Instructions
Step 1: Mix the Meatball Base
In a large bowl, combine:
Ground beef
Egg
Breadcrumbs
Parmesan
Garlic
Parsley
Italian seasoning
Salt & pepper
Mix gently with clean hands or a fork until just combined — don’t overmix or the meatballs can become tough.
Step 2: Stuff the Meatballs
Take a scoop of meat mixture (about 2 tablespoons) and flatten it slightly in your hand.
Place a mini mozzarella ball or cube in the center.
Carefully wrap the meat around the cheese and roll into a ball, sealing completely so no cheese escapes during cooking.
Pro Tip: Chill the stuffed meatballs for 10–15 minutes to help them hold their shape during cooking.
Step 3: Sear the Meatballs
Heat a drizzle of olive oil in a large skillet over medium heat.
Sear the meatballs on all sides until browned (about 5–7 minutes total). They don’t need to be fully cooked through yet — the sauce will finish the job.
Step 4: Simmer in Sauce
Pour the marinara sauce into the skillet with the browned meatballs.
Lower heat, cover, and let simmer for 15–20 minutes, or until meatballs are cooked through and cheese is gooey.
🍽 Serving Suggestions
Spoon over spaghetti or penne
Nestle into toasted sub rolls for next-level meatball sandwiches
Serve with zoodles or cauliflower mash for a low-carb option
Top with extra Parmesan and a sprinkle of fresh basil
🧊 Storage & Reheating
Fridge: Store in an airtight container for up to 4 days
Freezer: Freeze cooked (or uncooked) meatballs for up to 2 months
Reheat: Warm gently in a skillet with sauce or in the microwave
💡 Bonus Tips
Want them extra tender? Add 1 tablespoon of milk to the meat mixture.
Using ground pork or a beef/pork mix will add richness.
For spicy variation, mix in ½ tsp crushed red pepper or use pepper jack cheese inside.