Name: Stuffed Meatballs with Mozzarella Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef (80/20); 1/2 cup breadcrumbs; 1 large egg; 1/4 cup grated Parmesan cheese; 2 cloves garlic, minced; 1/4 cup onion, finely chopped; 2 tablespoons fresh parsley, chopped; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 oz mozzarella cheese, cut into 1/2-inch cubes; 2 tablespoons olive oil; 2 cups marinara sauce

Imagine biting into a tender, perfectly seasoned meatball only to be met with a surprise: gooey, melted mozzarella stretching with every pull of your fork. These Stuffed Meatballs with Mozzarella Cheese are everything you love about a classic Italian dish—only better. They’re savory, juicy, and bursting with cheesy goodness at the center, simmered in a rich marinara sauce that hugs every bite.

Perfect for weeknight dinners or a crowd-pleasing appetizer, these mozzarella-stuffed meatballs are easy enough for beginners and impressive enough for guests. They pair wonderfully with pasta, crusty bread, or even just a fork straight from the pan. Get ready to make these a staple in your kitchen.

What Kind of Mozzarella Should I Use?

For best results, use low-moisture mozzarella cut into cubes. It melts beautifully without releasing too much liquid inside the meatballs. Fresh mozzarella is delicious but may create a soggier center. Mozzarella string cheese also works well and keeps shape when melted—perfect for those satisfying cheese pulls.

Ingredients for the Stuffed Meatballs with Mozzarella Cheese

Ground Beef (80/20): The fat content keeps the meatballs juicy and flavorful while they cook.

Breadcrumbs: Help bind everything together and create a tender bite.

Egg: Acts as a binder to hold the mixture together.

Grated Parmesan Cheese: Adds a salty, nutty depth that complements the mozzarella.

Garlic & Onion (minced): Build the aromatic base and enhance the meaty flavor.

Fresh Parsley: Brings freshness and color into the mix.

Italian Seasoning: A blend of herbs that infuses the meatballs with traditional Italian flair.

Salt & Pepper: Essential for seasoning the meat just right.

Mozzarella Cheese (cubed): The star of the show, melting into a creamy, cheesy surprise in the center.

Olive Oil: For searing the meatballs to golden perfection.

Marinara Sauce: Simmer the stuffed meatballs in your favorite jarred or homemade sauce for extra richness.

How To Make the Stuffed Meatballs with Mozzarella Cheese

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground beef, breadcrumbs, egg, grated Parmesan, minced garlic, onion, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands or a fork until just combined. Be careful not to overmix, as that can lead to tough meatballs.

Step 2: Stuff with Mozzarella

Take a portion of the meat mixture (about 2 tablespoons) and flatten it in your palm. Place a cube of mozzarella in the center and carefully fold the meat around it, rolling it into a ball. Make sure the cheese is fully enclosed to prevent leaking.

Step 3: Sear the Meatballs

In a large skillet, heat olive oil over medium-high heat. Add the meatballs in batches, searing them until browned on all sides. This step locks in flavor and helps the meatballs hold their shape. You don’t need to cook them all the way through at this point.

Step 4: Simmer in Sauce

Transfer the seared meatballs to a pot or deep skillet with marinara sauce. Cover and simmer over low heat for about 15–20 minutes, or until the meatballs are cooked through and the mozzarella is melted inside. Stir occasionally and spoon sauce over the top to keep them coated.

Step 5: Serve and Enjoy

Garnish with extra parsley and a sprinkle of Parmesan if desired. Serve hot over pasta, in a hoagie roll for a meatball sub, or with toothpicks as a party appetizer.

Serving and Storing These Stuffed Meatballs

These mozzarella-stuffed meatballs are incredibly versatile. Serve them over spaghetti for a classic comfort meal, nestle them into toasted hoagie rolls for irresistible meatball subs, or simply enjoy them as a cheesy appetizer with a toothpick and a side of warm marinara.

Leftovers? No problem. Store any extra meatballs in an airtight container in the fridge for up to 4 days. To reheat, simmer them gently on the stove with a bit more sauce or microwave them in 30-second intervals until warmed through. They also freeze beautifully—just let them cool, then freeze on a tray before transferring to a freezer-safe bag. They’ll keep for up to 2 months.

Frequently Asked Questions

How do I prevent the mozzarella from leaking out?

Make sure the cheese is fully enclosed in the meat mixture, and seal any cracks while rolling. Chilling the formed meatballs for 10–15 minutes before cooking can also help them hold together.

Can I use ground turkey or chicken instead of beef?

Yes! Just be sure to add a bit more moisture—like a splash of milk or olive oil—since lean meats can dry out. The flavor profile will be lighter but still delicious.

What sauce works best for these meatballs?

A classic marinara sauce is perfect, but you can also use arrabbiata for some heat, or a creamy tomato basil sauce for extra richness.

Can I bake these instead of frying?

Absolutely. Place the stuffed meatballs on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20 minutes or until fully cooked. Then, add them to a warm pot of marinara sauce to soak up flavor.

How do I know the meatballs are fully cooked?

Use a meat thermometer to check the internal temperature. It should read 160°F (71°C) for ground beef. Or cut one open to check that it’s no longer pink inside and the cheese is fully melted.

Want More Meatball Ideas?

If you’re a fan of these cheesy stuffed meatballs, here are more comforting and bold-flavored dishes you’ll love:

Cranberry Sauce Meatballs: A Sweet and Savory Delight – Perfect for holiday gatherings or cozy winter dinners.
Cheesy Baked Tortellini with Meat Sauce – For a pasta-meets-meatball vibe with extra melted cheese.
Creamy Garlic Parmesan Tortellini with Sausage and Broccoli – A hearty bowl of creamy comfort that’s just as satisfying.
One Pot Creamy Beef and Garlic Butter Pasta – Simple, rich, and ultra-savory.
Louisiana Remoulade Sauce – Try drizzling a little on top for a Southern-style twist.

📌 Save this recipe to your Pinterest dinner board so it’s easy to find when that craving for cheesy comfort hits: Life with Jam Pinterest Recipes.

Let me know how yours turned out! Did you go with spicy marinara or keep it classic? Add herbs? Used ground turkey?

Your tips and tweaks help the whole community cook smarter—drop them in the comments and let’s share some inspiration!

Stuffed Meatballs with Mozzarella Cheese

Author: Jam Scott
Total Time: 45 minutes
Yield: 15 meatballs

Print Recipe

Description

These stuffed meatballs are tender, juicy, and filled with melty mozzarella cheese. Simmered in marinara sauce and packed with Italian flavors, they make the perfect comforting dinner or appetizer. Serve over pasta, in hoagie rolls, or enjoy straight from the pan.

Instructions

1. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, onion, parsley, Italian seasoning, salt, and pepper. Mix until just combined.

2. Take about 2 tablespoons of the meat mixture and flatten it in your palm. Place a cube of mozzarella in the center and wrap the meat around it, forming a sealed ball.

3. Heat olive oil in a large skillet over medium-high heat. Sear meatballs in batches until browned on all sides. Do not cook through completely.

4. Transfer seared meatballs to a deep skillet or pot. Pour in marinara sauce. Cover and simmer on low for 15–20 minutes until cooked through and cheese is melted inside.

5. Garnish with fresh parsley and Parmesan. Serve hot.