Stuffed Meatballs with Mozzarella Cheese
These stuffed meatballs are juicy on the outside and filled with gooey melted mozzarella in the middle.
Every bite is rich, cheesy, and packed with flavor.
They look fancy, but they’re actually easy to make at home.
Once the cheese stretches out of the center, everyone at the table gets excited.
Why I Love This Recipe
The first time I made cheese-stuffed meatballs, I wanted something cozy and fun at the same time. I cut into one meatball and the melted mozzarella stretched everywhere. It instantly felt like restaurant food at home.
Now it’s one of my favorite comfort meals because it feels special without taking all day to make. The crispy outside, juicy meat, and melted cheese center all work together perfectly.
Here’s why I keep coming back to this recipe:
- The mozzarella center stays gooey and melty
- The meatballs stay juicy and tender
- Tomato sauce adds rich flavor
- They look impressive but are easy to make
- Great for pasta, bread, or eating on their own
Recipe Details
- Servings: 5
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
What You’ll Need
For the Meatballs
- 1 pound ground beef
- 1/2 pound ground pork
- 3/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons chopped parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 8 ounces mozzarella cheese, cut into cubes
- 2 tablespoons olive oil
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes (28 ounces)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 teaspoon dried oregano
- 4 basil leaves
Tools You’ll Need
- Large mixing bowl
- Large nonstick skillet
- Wooden spoon
- Large spoon
- Tongs
- Knife
Why This Recipe Works (Quick Science)
Breadcrumbs and egg hold moisture inside the meatballs so they stay tender. Browning the meatballs creates deep flavor on the outside. The mozzarella melts slowly inside the meatballs while cooking, giving you a gooey cheesy center without leaking too much.
Pro Tips
- Keep the mozzarella cubes cold before stuffing the meatballs
- Seal the meat tightly around the cheese so it stays inside
- Don’t overcrowd the skillet when browning
- Simmer gently so the meatballs stay tender
- Fresh Parmesan melts better and adds richer flavor
Substitutions and Variations
- Use all beef instead of beef and pork
- Swap mozzarella with provolone cheese
- Add crushed red pepper for heat
- Use marinara sauce if short on time
- Add fresh basil inside the meat mixture
Make Ahead Tips
- Roll and stuff meatballs up to 1 day ahead
- Freeze uncooked stuffed meatballs for up to 2 months
- Sauce can be made ahead and reheated later
Instructions
Step 1: Mix the Meatball Ingredients
In a large bowl, combine 1 pound ground beef, 1/2 pound ground pork, 3/4 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 egg, 1 finely diced onion, 4 minced garlic cloves, 2 tablespoons chopped parsley, 1 teaspoon kosher salt, and 1/2 teaspoon ground pepper. Mix gently until just combined.
Step 2: Stuff the Meatballs
Take a scoop of meat mixture and flatten it slightly. Place one mozzarella cube in the center, then wrap the meat around it and roll into a ball. Repeat until all meatballs are formed.
Step 3: Brown the Meatballs
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add the stuffed meatballs and cook for 8 to 10 minutes, turning carefully until browned on all sides.
Step 4: Cook the Onion and Garlic
Remove the meatballs. In the same nonstick skillet, add 2 tablespoons olive oil, 1 finely diced onion, and 3 minced garlic cloves. Cook for 4 minutes until soft.
Step 5: Make the Sauce
Pour 1 can crushed tomatoes into the skillet. Add 1 teaspoon kosher salt, 1/2 teaspoon ground pepper, 1 teaspoon dried oregano, and 4 basil leaves. Stir and simmer for 10 minutes.
Step 6: Finish Cooking the Meatballs
Return the stuffed meatballs to the sauce. Cover and simmer on low heat for 20 minutes until fully cooked and the mozzarella inside is melted.
Common Mistakes
- Using warm mozzarella can make the cheese leak out
- Overmixing the meat makes tough meatballs
- Not sealing the meat fully around the cheese causes cracks
- Cooking on very high heat can burn the outside too fast
- Skipping the browning step removes lots of flavor
What to Serve With
- Spaghetti
- Garlic bread
- Caesar salad
- Roasted vegetables
- Creamy mashed potatoes
Macros Information
Approximate per serving:
- Calories: 590
- Protein: 38g
- Carbohydrates: 16g
- Fat: 41g
- Fiber: 3g
- Sugar: 6g
Leftovers and Storage
- Store leftovers in an airtight container for up to 4 days
- Reheat slowly so the cheese stays melted
- Freeze cooked meatballs for up to 2 months
- Add extra sauce before reheating to keep them juicy
FAQ
Q: Can I bake these meatballs instead?
A: Yes. Bake at 400°F for about 20 minutes before adding to sauce.
Q: Why did my cheese leak out?
A: The meatballs may not have been sealed tightly enough around the mozzarella.
Q: Can I use string cheese?
A: Yes. Cut string cheese into small cubes.
Q: Can I make these spicy?
A: Absolutely. Add red pepper flakes to the sauce or meat mixture.
Q: Can I freeze stuffed meatballs?
A: Yes. Freeze before or after cooking.
Final Thoughts
Stuffed Meatballs with Mozzarella Cheese are rich, cheesy, and full of comfort. The melted mozzarella center makes every bite feel extra special. They’re simple enough for dinner at home but impressive enough to serve guests too. Once you cut into one and see that gooey cheese pull, you’ll want to make them again soon.
