If you’re a fan of hearty, cheesy comfort food, these Mozzarella Stuffed Meatballs are about to become your new obsession! Each tender meatball bursts with melty mozzarella at its center, all nestled in a flavorful homemade marinara. It’s classic Italian goodness with a fun (and cheesy) twist you’ll want to make again and again.
Why You’ll Love This Recipe
- Cheese Lover’s Dream: Every bite features a gooey molten center of mozzarella for the ultimate comfort food experience.
- Superior Flavor & Texture: A blend of ground pork and beef creates rich, juicy meatballs that pair perfectly with the fresh herbs and homemade sauce.
- Impressive Yet Simple: The steps are easy to follow, but the result looks and tastes like something straight from your favorite Italian trattoria.
- Family Favorite: These Mozzarella Stuffed Meatballs are kid-approved and party-ready—there’s something magical about that cheese pull!
Ingredients You’ll Need
The beauty of Mozzarella Stuffed Meatballs lies in a handful of simple ingredients that each play a starring role. Every component adds its own special touch, from tender meats to fresh herbs and—of course—the irresistible cheesy center.
- Lean ground pork: Gives the meatballs their juicy, flavorful base and blends well with the beef for a rich taste.
- Lean ground beef: Adds heartiness and classic “meatball” texture that everyone craves.
- Italian seasoning: Infuses the meat with herby, savory notes for true Italian flavor in every bite.
- Egg: Binds the mixture together for meatballs that hold their shape beautifully.
- Fresh parsley (finely chopped): Adds brightness and fresh color; sprinkle extra as a garnish!
- Salt & black pepper: Essential for seasoning and bringing all the flavors together.
- Mozzarella cheese (cut into small cubes): The star ingredient—melty cheese transforms these meatballs into something truly special.
- Olive oil: Sautéing the onion and garlic in olive oil builds a delicious base for your homemade marinara sauce.
- Onion (finely chopped): Brings sweetness and depth to the sauce.
- Crushed tomatoes (canned): Creates a rich, tomatoey marinara that’s the perfect pairing for cheesy meatballs.
- Bay leaf: Adds delicate aroma and subtle flavor complexity to the sauce.
- Garlic (chopped): Provides that irresistible garlicky undertone that makes Italian food so special.
- Fresh parsley or basil (finely chopped): A pop of freshness for your sauce—either herb works beautifully.
- Black pepper (for the sauce): A touch of heat and extra seasoning in your robust tomato sauce.
Variations
One of the best things about Mozzarella Stuffed Meatballs is how easy they are to personalize! Whether you’re working with what you have on hand, adjusting for dietary needs, or just craving a flavor twist, these ideas will take your meatballs to the next level.
- Gluten-Free Option: Simply skip the breadcrumbs (they aren’t in this version!) or use gluten-free breadcrumbs if you like a slightly firmer texture.
- Spicy Kick: Add a pinch of red pepper flakes to the meat mixture for heat, or chop in some fresh chili for a bold surprise.
- Different Cheeses: Swap in smoked provolone, sharp cheddar, or even creamy fontina for a unique twist at the center of your meatballs.
- Chicken or Turkey: Use ground chicken or turkey for a lighter version—just be gentle when mixing to keep the meat tender.
How to Make Mozzarella Stuffed Meatballs
Step 1: Make the Marinara Sauce
Start by adding olive oil to a pan and heating it over medium. Toss in your finely chopped onion and sauté until soft and just beginning to caramelize, about five minutes. Once fragrant, add in your garlic, crushed tomatoes, bay leaf, fresh herbs, and plenty of black pepper. Let the sauce gently simmer while you work on the meatballs, so the flavors meld and deepen.
Step 2: Prepare the Meatball Mixture
Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the pork, beef, Italian seasoning, egg, parsley, salt, and black pepper. Use clean hands to gently mix until just combined—overmixing can lead to tough meatballs, so just fold until everything’s incorporated.
Step 3: Shape and Stuff the Meatballs
Scoop out a golf ball-sized portion of the meat mixture and flatten slightly in your palm. Nestle a cube of mozzarella into the center, then carefully wrap the meat around the cheese, sealing it completely so there are no gaps. Roll gently to create a smooth ball. Place each meatball on your prepared baking sheet—this recipe makes about a dozen.
Step 4: Bake and Finish
Slide the tray into your oven and bake for 15–20 minutes, until golden brown and fully cooked through. Some cheese might escape, but that’s part of their rustic charm! Once done, nestle the hot meatballs in your simmering marinara sauce, then sprinkle with more fresh herbs before serving.
Pro Tips for Making Mozzarella Stuffed Meatballs
- Sealing the Cheese: Make sure to completely enclose the mozzarella in meat—pinch and smooth the seams so the cheese doesn’t escape during baking.
- Cheese Cubes Size: Cut mozzarella into small cubes, about ¾ inch each, for optimal melting and gooey centers without leaking out.
- Bake, Don’t Fry: Baking keeps mess to a minimum, ensures even cooking, and results in juicier, less greasy meatballs that hold their shape beautifully.
- Let the Sauce Simmer: Don’t rush your marinara—let it bubble gently to coax out sweet, rich tomato flavor that clings perfectly to the meatballs.
How to Serve Mozzarella Stuffed Meatballs
Garnishes
No Italian dish is complete without a flourish! Shower your Mozzarella Stuffed Meatballs with fresh chopped parsley or basil, and don’t hesitate to finish with a dusting of sharp Parmesan for extra savoriness. A drizzle of good olive oil just before serving makes everything glisten and pop.
Side Dishes
These irresistible meatballs are delicious with twirly pasta, creamy polenta, or tucked into a crusty sub roll for the ultimate sandwich. For a lighter touch, try serving alongside a crisp Italian salad or roasted vegetables to balance the richness.
Creative Ways to Present
For a crowd, skewer each Mozzarella Stuffed Meatball with a toothpick and serve on a platter with marinara for dipping—perfect party bites! You can also bake them in a casserole dish with extra sauce and cheese for a bubbling, shareable centerpiece, or stuff them into slider buns for a fun game-day twist.
Make Ahead and Storage
Storing Leftovers
Leftover Mozzarella Stuffed Meatballs store beautifully—just tuck them (with some sauce) into an airtight container and refrigerate for up to 4 days. The flavors actually deepen as they sit, making leftovers extra delicious!
Freezing
These meatballs are freezer-approved! Cool completely, then place in a single layer on a tray to freeze. Once firm, transfer to a zip-top bag. Store for up to 3 months and thaw overnight in the fridge when ready to use.
Reheating
Gently reheat meatballs in a saucepan over low heat with extra marinara, or microwave them in short bursts until hot and the cheese is melty again. Add a splash of water or sauce if needed to keep everything moist.
FAQs
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Can I make Mozzarella Stuffed Meatballs ahead of time?
Absolutely! Prepare and shape the meatballs, then refrigerate for up to 24 hours before baking. You can also freeze the raw stuffed meatballs and bake directly from frozen, just adding a couple of extra minutes to the cooking time.
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How do I keep the mozzarella from leaking out?
Make sure to seal each meatball tightly around the cheese with no visible gaps or cracks. Using chilled, dry mozzarella helps, and avoid overstuffing so the meat can fully enclose the cube.
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What type of mozzarella is best for stuffing?
Low-moisture block mozzarella works best for stuffing because it’s easy to cut into cubes and melts beautifully without making the meatballs watery. Fresh mozzarella can work but may be a bit harder to contain in the center.
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Can I use store-bought marinara sauce?
Absolutely! While homemade marinara makes these Mozzarella Stuffed Meatballs extra special, you can use your favorite jarred sauce for an even speedier weeknight dinner.
Final Thoughts
There’s nothing quite like diving into a plate of bubbling, saucy Mozzarella Stuffed Meatballs with someone you love. Whether you serve them on a weeknight or for a celebratory feast, they’re guaranteed to disappear fast—so don’t be shy about making a double batch! Give them a try and let your kitchen fill with the irresistible aroma of bubbling cheese and fresh herbs. Enjoy every gooey, satisfying bite!
Print
Mozzarella Stuffed Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and juicy meatballs stuffed with gooey mozzarella cheese and smothered in a flavorful marinara sauce. A perfect comfort food dish for any occasion.
Ingredients
Meatballs
- 1 lb Lean ground pork
- 0.5 lb Lean ground beef
- 1 tbsps Italian Seasoning
- 1 egg
- 1 tbsp fresh parsley finely chopped
- 1 tsp salt
- 0.5 tsp ground black pepper
- 12 oz mozzarella cheese cut into small cubes
Sauce
- 1 tbsp olive oil
- 1/2 small onion finely chopped
- 14 oz crushed tomatoes, canned
- 1 bay leaf
- 1 clove garlic chopped
- 1 tbsp fresh parsley, or basil finely chopped
- 1 tsp black pepper
Instructions
- Make the Marinara Sauce Add the olive oil to a pan over medium heat. Saute the chopped onion for five minutes. Add the garlic, crushed tomatoes, bay leaf, black pepper, and parsley to the pan. Simmer over low to medium heat for about 20-30 minutes.
- Make the Meatballs Preheat oven to 400F. Line a half sheet pan with parchment paper. Mix meat, egg, and seasonings. Form meatballs with mozzarella cheese in the middle. Bake at 400F for 15-20 minutes. Serve with marinara sauce.
Notes
- If desired, you can add some grated Parmesan cheese to the meatball mixture for extra flavor.
- Be careful when biting into the meatballs as the cheese filling may be hot.
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 105mg
