Stuffed Meatballs with Mozzarella Cheese are a fun and tasty twist on a classic favorite! These meatballs are packed with juicy ground meat on the outside and a gooey, melted mozzarella center that makes every bite extra special. The mix of savory meat and creamy cheese is a combo that always hits the spot.
I love making these because they feel a bit fancy but are actually pretty simple to prepare. One handy tip I’ve learned is to freeze the meatballs for a bit before cooking – it helps keep the cheese from leaking out and makes the whole process less messy. Plus, who doesn’t love a little surprise of melted cheese when you cut into a meatball?
These stuffed meatballs are perfect served with your favorite pasta or tucked into a sandwich with some marinara sauce. I often make a big batch because they’re great for sharing at family dinners or as finger food for parties. They always get eaten up fast, and I’m pretty sure everyone secretly wishes there were more!
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, flavorful meatballs. If you prefer, ground turkey or chicken work too, just keep an eye on moisture so meatballs don’t dry out.
Mozzarella Cheese: Fresh mozzarella cubes are perfect for that melty, gooey center. If you can’t find fresh, use firm mozzarella sticks or even small chunks of string cheese as a quick substitute.
Breadcrumbs: They help keep meatballs tender and hold their shape. If you’re gluten-free, try crushed gluten-free crackers or oats instead. I find regular breadcrumbs give the best texture.
Parmesan Cheese: Adds a nice salty, nutty touch. If you don’t have Parmesan, Pecorino Romano or Asiago are great alternatives.
How Do You Keep the Cheese from Leaking Out of Stuffed Meatballs?
Cheese can run out if meatballs aren’t sealed well. Here’s how to avoid messy cheese leaks:
- Flatten meat mixture in your hand before adding the cheese cube in the center.
- Carefully wrap and pinch the meat around the cheese, smoothing seams so no gaps remain.
- Chill the meatballs in the fridge or freezer for 15-30 minutes before cooking. This helps them keep their shape and reduces cheese leaks during cooking.
Cooking over medium heat and turning gently also keeps them intact. These small steps make sure you get that delightful cheese pull with every bite!
Equipment You’ll Need
- Large mixing bowl – perfect for combining meat and seasonings evenly without making a mess.
- Baking sheet or plate – great to hold shaped meatballs before cooking or chilling.
- Skillet or frying pan – you’ll brown the meatballs here; a non-stick pan makes turning easier.
- Tongs or spatula – helps you turn meatballs gently without breaking them.
- Measuring cups and spoons – for quick and accurate ingredient measuring.
Flavor Variations & Add-Ins
- Try Italian sausage instead of ground beef for spicier, more flavorful meatballs.
- Add chopped fresh basil or oregano into the meat mix for a herbal twist.
- Swap mozzarella with provolone or fontina cheese for a different cheesy melt.
- Mix in finely chopped spinach or grated zucchini for extra veggies that stay hidden but add moisture.
How to Make 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)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- Salt and pepper, to taste
For the Filling and Sauce:
- 8 oz (225 g) mozzarella cheese, cut into small cubes
- 2 cups marinara sauce (store-bought or homemade)
- 1 tbsp olive oil
- Extra chopped parsley for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and shape the meatballs. Cooking and simmering time will be around 25-30 minutes. If you choose to chill the meatballs before cooking (recommended for best results), add 15-30 minutes for chilling. Overall, you’ll spend about 50-60 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently mix together the ground beef, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, milk, salt, and pepper. Take care to mix just until combined to keep the meatballs tender and juicy.
2. Form and Stuff the Meatballs:
Take a portion of the meat mixture about the size of a golf ball and flatten it in your hand. Place a small cube of mozzarella cheese in the center. Carefully wrap the meat around the cheese, smoothing and sealing to form a round meatball with the cheese fully inside. Repeat with the remaining meat and cheese.
3. Chill the Meatballs (Optional but Recommended):
Place the formed meatballs on a baking sheet or plate and refrigerate or freeze them for 15 to 30 minutes. This helps them hold shape and prevents the cheese from leaking out while cooking.
4. Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning gently, until browned on all sides, about 5 to 7 minutes. They don’t need to be cooked through yet.
5. Simmer in Sauce:
Pour the marinara sauce over the browned meatballs in the skillet. Reduce the heat to low, cover, and let simmer for 15 to 20 minutes until the meatballs are cooked through and the mozzarella inside has melted.
6. Serve and Enjoy:
Sprinkle with extra chopped parsley for a fresh touch. Serve these warm on their own, over pasta, or inside your favorite sandwich bread for a delicious, cheesy meal.
Can I Use Frozen Mozzarella Cubes for Stuffed Meatballs?
Yes, you can use frozen mozzarella cubes, but make sure to thaw them completely and pat dry before stuffing. This prevents excess moisture that can make the meatballs soggy or cause the cheese to leak during cooking.
Can I Prepare These Meatballs Ahead of Time?
Absolutely! Form and stuff the meatballs, then refrigerate for up to 24 hours or freeze for up to 3 months. When ready, cook them straight from the fridge or thaw frozen meatballs overnight in the refrigerator before cooking.
How Should I Store Leftover Meatballs?
Store cooked meatballs in an airtight container in the refrigerator for 3-4 days. To reheat, warm gently in a skillet with sauce or microwave until heated through, making sure the cheese inside is melted and delicious.
What Are Good Serving Suggestions for Stuffed Meatballs?
They’re perfect served over spaghetti or your favorite pasta to soak up the marinara sauce. You can also stuff them into hoagie rolls with extra sauce and cheese for hearty meatball subs.
