Stuffed Meatballs with Mozzarella Cheese are a delightful twist on a classic favorite. Imagine juicy, flavorful meatballs filled right in the center with gooey, melting mozzarella cheese. The combination of seasoned ground meat and the creamy cheese makes every bite a happy surprise.
I love making these meatballs when I want something comforting but also a bit special. One of my favorite tips is to chill the meatballs before baking or cooking them; it helps keep the cheese perfectly inside without leaking out too much. Plus, the smell while they cook is just irresistible!
These meatballs are wonderful served over a bed of spaghetti or alongside a fresh green salad. I often make a simple tomato sauce to pour over them, which brings everything together perfectly. They’re a crowd-pleaser every time I make them, whether for a family dinner or a casual get-together with friends.
Key Ingredients & Substitutions
Ground Meat: I love using a mix of beef and pork for juicy, flavorful meatballs. If you want leaner options, turkey or chicken work well too. Just watch cooking time as they cook faster.
Bread Crumbs: They help hold the meatballs together and keep them tender. You can swap regular crumbs with gluten-free or crushed oats if needed.
Mozzarella Cheese: Using fresh mozzarella cubes inside is key for that melty surprise. If fresh isn’t available, low-moisture mozzarella or even provolone slices can work.
Tomatoes & Sauce: Canned diced tomatoes and tomato sauce create a lightly chunky base. You can use crushed tomatoes or marinara if preferred. Add red pepper flakes only if you like a bit of heat.
How Do You Make Stuffed Meatballs Without the Cheese Leaking Out?
Keeping the mozzarella inside can seem tricky. Here’s how I do it:
- Shape the meat mixture into a flat patty first.
- Place the cheese cubes in the center, then fold the meat around tightly, sealing all edges well.
- Chill the meatballs in the fridge for 15-20 minutes before cooking—this helps them keep their shape.
- Brown the meatballs gently in a skillet without overcrowding to avoid breaking them.
- Simmer in sauce with the lid on to help cook through and melt the cheese without drying them out.
This method helps you get juicy balls with gooey cheese inside every time!
Equipment You’ll Need
- Large mixing bowl – makes combining the meat and seasonings easy without a mess.
- Sharp knife – to cut the mozzarella into small cubes for that melty center.
- Large skillet with lid – great for browning meatballs and simmering them gently in sauce.
- Measuring cups and spoons – to keep your seasonings and ingredients just right.
- Spatula or tongs – handy for turning meatballs carefully so they stay intact.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter option that still stays juicy with the cheese.
- Add chopped fresh basil or oregano into the meat mixture for extra herb flavor.
- Mix in finely chopped spinach or grated zucchini to sneak in some veggies without changing the taste much.
- Try stuffing the meatballs with sharp provolone or fontina cheese for different melty textures and flavors.
Stuffed Meatballs with Mozzarella Cheese
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ¼ cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
- 4 oz (115 g) mozzarella cheese, cut into small cubes
For the Sauce:
- 2 tbsp olive oil
- 1 can (14 oz/400 g) diced tomatoes
- ½ cup tomato sauce or passata
- 1 tsp red pepper flakes (optional)
- Fresh basil or oregano leaves for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation, 10 minutes to brown the meatballs, and around 20 minutes to simmer them in the sauce. In total, plan for about 50 minutes to prepare, cook, and serve delicious stuffed meatballs.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently combine ground meat, breadcrumbs, Parmesan, parsley, milk, egg, garlic, oregano, salt, and pepper until everything is evenly mixed. Be careful not to overwork the meat to keep the meatballs tender.
2. Shape and Stuff the Meatballs:
Divide the mixture into 8 equal parts. Flatten each portion in your hand, and place 1-2 mozzarella cubes in the center. Carefully fold the meat around the cheese, sealing it completely to keep the cheese inside while cooking.
3. Brown the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides—about 2-3 minutes per side—until they have a nice crust. Then, remove them from the skillet and set aside.
4. Prepare the Sauce:
In the same skillet, add diced tomatoes, tomato sauce, and red pepper flakes if you like a little spice. Stir and let it simmer for about 5 minutes until it thickens slightly.
5. Simmer the Meatballs:
Return the browned meatballs to the skillet with the sauce. Cover with a lid and simmer gently for 15-20 minutes, or until the meatballs are fully cooked and the mozzarella inside is melted and gooey.
6. Serve and Garnish:
Sprinkle fresh basil or oregano leaves and chopped parsley over the meatballs for a fresh touch. Serve hot alongside pasta, crusty bread, or a crisp salad.
Can I Use Frozen Mozzarella for Stuffed Meatballs?
Yes, you can use frozen mozzarella, but be sure to thaw it completely and pat dry before stuffing the meatballs. This helps prevent extra moisture that can cause the cheese to leak during cooking.
How Can I Make These Meatballs Ahead of Time?
You can assemble the stuffed meatballs and refrigerate them for up to 24 hours before cooking. Just keep them covered to avoid drying out. Alternatively, freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months.
What’s the Best Way to Reheat Leftovers?
Reheat gently in a skillet over low heat with a splash of tomato sauce or in the oven at 350°F (175°C) covered with foil to keep them moist. Avoid microwaving to prevent drying out.
Can I Substitute the Mozzarella with Another Cheese?
Absolutely! Cheeses like provolone, fontina, or Monterey Jack melt well and make tasty alternatives. Just be sure to cut them into small cubes for even melting inside the meatballs.
