Mozzarella Stuffed Meatballs
Mozzarella Stuffed Meatballs are juicy, flavorful meatballs filled with gooey, melted mozzarella cheese. Perfectly seasoned and simmered in marinara sauce, these tender meatballs offer a delicious surprise in every bite.
Stuffed Meatballs
Cheese is admittedly one of my favorite ingredients. Give me straight slices of cheese (with crackers), Three Cheese Pizza, Southern Pimento Cheese, and Alfredo Stuffed Shells. But also, let’s stuff meatballs with chunks of mozzarella cheese and smother them with marinara sauce!
Give me all the CHEESE!
If you’re in need of other meatball recipes, try our Thai Meatball Soup, Meatball Pizza, or Turkey Zucchini Meatballs.
Why This Recipe Works:
- BASIC INGREDIENTS – We’re using basic ingredients for this meatball recipe. You’ll need ingredients plus seasonings (and water to moisten).
- FUN SURPRISE – We love that cheesy, gooey center in these delicious meatballs! A perfect surprise!
- GREAT WEEKNIGHT MEAL – If you prep the meatballs in advance, these meatballs can be on the table in about 30 minutes. So good!
What You’ll Need:
- Ground Meat – a combo of ground beef and ground Italian sausage
- Panko Bread Crumbs
- Parmesan Cheese (freshly shredded)
- Large Egg
- Seasonings – a combo of onion powder, garlic powder, red pepper flakes, Italian seasoning, salt, and pepper
- Cold Water – used to moisten the meatballs
- Mozzarella Cheese
- Marinara Sauce – We rotate between jarred sauce and Homemade Marinara Sauce.
I recommend doubling this recipe and freezing half of them for later!
How to make Mozzarella Stuffed Meatballs:
Step 1
Combine meatball ingredients. In a mixing bowl, combine the meatball ingredients – ground meat, bread crumbs, shredded parmesan cheese, egg, and seasonings (onion powder, garlic powder, red pepper flakes, salt, and pepper). Mix together and then add cold water as needed to make mixture soft and easy to handle.
Step 2
Prep cheese. Slice mozzarella cheese into chunks for stuffing. Set aside.
Step 3
Form meatballs. Divide the meatball mixture into 15 equal portions. Flatten each portion, add cheese to the middle, and fold the meat over all sides – forming a round’ish meatball.
Chill meatballs for an hour to overnight to help them retain their shape when cooking.
Step 4
Brown meatballs. Heat a large pan over medium-high heat. Add olive oil and when hot, add the meatballs to the pan. Make sure you have plenty of space around each meatball. Use a spatula to gently turn meatballs to brown on all sides.
NOTE: When browning meatballs, let them sizzle for a minute or so on one side before turning to another side. Otherwise, they’ll stick to the pan.
Step 5
Add sauce. Then add the sauce to the pan and reduce heat to medium. Continue cooking until meatballs are done, about 15-20 minutes.
NOTE: We use a braiser to cook these meatballs since we’re adding marinara sauce. Simmering marinara sauce in a cast iron skillet is generally not recommended. The acidity of the tomatoes can react with the raw cast iron, imparting a metallic taste to the sauce and potentially damaging the skillet’s seasoning.
Step 6
Serve meatballs. Serve stuffed meatballs with pasta or in hoagie rolls for meatball subs. Add shredded parmesan cheese.
STORAGE: Store leftover meatballs and sauce in an airtight container. We like meal prepping these and adding to individual containers for quick lunches!
TO FREEZE: You can also freeze uncooked meatballs on a baking sheet until solid, then transfer to a freezer bag. Cook directly from frozen or thaw before cooking.
Recipe FAQs:
You can use ground beef, pork, turkey, chicken, or a combination. A mix of beef and pork is common for added flavor.
You can either use a block of mozzarella cheese or fresh mozzarella balls.
Breadcrumbs help bind the mixture and keep the meatballs tender.
Yes, use gluten-free breadcrumbs or almond flour as a substitute.
You can use store-bought jarred sauce for ease or make our homemade marinara sauce!
Other Delicious Italian Recipes:
We love Italian food and here are some of our favorites! If you’d rather enjoy pizza, try our Godfather’s Taco Pizza or Focaccia Pizza for a delicious experience.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Mozzarella Stuffed Meatballs
Ingredients
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 1/4 cup parmesan cheese – freshly shredded
- 1/3 cup breadcrumbs
- 1/2 teaspoon EACH onion powder, garlic powder, red pepper flakes
- 1 teaspoon Italian seasoning
- kosher salt and freshly ground black pepper
- 1/4 cup cold water – or milk
- 6 oz. mozzarella cheese – cubed
- 2 Tablespoons olive oil
- 24 oz. marinara sauce
Instructions
- Combine meatball ingredients. In a mixing bowl, combine the meatball ingredients – ground meat, bread crumbs, shredded parmesan cheese, egg, and seasonings (onion powder, garlic powder, red pepper flakes, salt, and pepper). Mix together and then add cold water as needed to make mixture soft and easy to handle.
- Prep cheese. Slice mozzarella cheese into chunks for stuffing. Set aside.
- Form meatballs. Divide the meatball mixture into 15 equal portions. Flatten each portion, add cheese to the middle, and fold the meat over all sides – forming a round'ish meatball.Chill meatballs for an hour to overnight to help them retain their shape when cooking.
- Brown meatballs. Heat a large pan over medium-high heat. Add olive oil and when hot, add the meatballs to the pan. Make sure you have plenty of space around each meatball. Use a spatula to gently turn meatballs to brown on all sides.When browning meatballs, let them sizzle for a minute or so on one side before turning to another side. Otherwise, they'll stick to the pan.
- Add sauce. Then add the sauce to the pan and reduce heat to medium. Continue cooking until meatballs are done, about 15-20 minutes.
- Serve meatballs. Serve stuffed meatballs with pasta or in hoagie rolls for meatball subs. Add shredded parmesan cheese.
Notes
- We use a braiser to cook these meatballs since we’re adding marinara sauce. Simmering marinara sauce in a cast iron skillet is generally not recommended. The acidity of the tomatoes can react with the raw cast iron, imparting a metallic taste to the sauce and potentially damaging the skillet’s seasoning.
- Store leftover meatballs and sauce in an airtight container. We like meal prepping these and adding to individual containers for quick lunches!
- You can also freeze uncooked meatballs on a baking sheet until solid, then transfer to a freezer bag. Cook directly from frozen or thaw before cooking.
Best meatballs ever! Love the ability to meal prep with them!
I agree!