Name: Mozzarella Stuffed Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound ground beef; 1 large egg; 1 small onion, finely diced; 4 garlic cloves, minced; ¼ cup fresh parsley, finely chopped; ½ cup Panko breadcrumbs; ¼ cup Parmesan cheese, grated; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon salt; Freshly ground black pepper, to taste; 4 ounces fresh mozzarella cheese (cut into twelve ½-inch cubes); 1–2 tablespoons olive oil; 2 cups marinara sauce; Fresh parsley, chopped (for garnish); Grated Parmesan cheese (for serving)

These mozzarella stuffed meatballs are the ultimate comfort food upgrade – tender, flavorful beef meatballs with a gooey, melted mozzarella center that creates an irresistible cheese pull with every bite. Simmered in marinara sauce and served over pasta, this dish brings restaurant-quality Italian cuisine right to your dinner table.

Why You’ll Love This Recipe

That first bite revealing the melted cheese center creates a memorable dining experience
The combination of herbs and seasonings infuses the meat with classic Italian flavors
These meatballs are versatile – serve them over pasta, in sandwiches, or as appetizers
The recipe is straightforward but impressive enough for both weeknights and special occasions
You can prepare the meatballs ahead of time and freeze them for future quick meals
Kids and adults alike will be delighted by the surprise cheese center

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef forms the foundation of these meatballs, providing rich flavor and the perfect texture. Choose ground beef with about 15-20% fat content for the best balance of flavor and juiciness.
Egg acts as a crucial binder that helps hold the meatballs together during cooking, ensuring they maintain their shape while allowing them to remain tender.
Onion and garlic create the aromatic base that infuses the meat mixture with essential savory notes. Make sure to dice the onion finely so it incorporates well and cooks through properly.
Fresh parsley brightens the flavor profile with its clean, herbaceous quality while adding appealing flecks of green to the meatballs.
Panko breadcrumbs help lighten the texture of the meatballs and absorb moisture, preventing them from becoming too dense or tough. Their airy quality creates a more tender result than regular breadcrumbs.
Parmesan cheese adds a nutty, salty dimension that enhances the overall savoriness of the meatballs while contributing to their texture.
Dried basil and oregano infuse the meat with classic Italian herb flavors that complement the marinara sauce perfectly. These dried herbs work beautifully in the mixture as they release their flavors during cooking.
Fresh mozzarella is the star ingredient that creates that dramatic, melty center. Using fresh rather than low-moisture mozzarella ensures the perfect gooey texture when melted.
Olive oil provides the ideal medium for browning the meatballs, adding a hint of fruity flavor while creating that appetizing exterior crust.
Marinara sauce envelops the meatballs as they finish cooking, allowing the flavors to meld together while keeping the meat moist and tender.

Directions

In a large mixing bowl, combine ground beef, egg, onion, garlic, parsley, Panko breadcrumbs, Parmesan, dried basil, dried oregano, salt, and pepper. Mix thoroughly by hand until evenly incorporated.
Cut fresh mozzarella into twelve ½-inch cubes.
Scoop about 2 tablespoons of meat mixture into your palm, flatten slightly, and create a small indentation in the center. Place one mozzarella cube inside, then carefully fold meat around it, sealing completely. Roll into a ball. Repeat to form 12 meatballs.
Heat olive oil in a large non-stick skillet over medium-high heat. Add meatballs without overcrowding; brown for 2-3 minutes per side. Work in batches if needed.
Pour marinara sauce over browned meatballs, ensuring they’re covered. Reduce heat to medium-low, cover, and simmer for 10 minutes, gently turning halfway through.
Check one meatball for doneness (160°F internal temperature), ensuring mozzarella is melted inside and no pink remains.
Serve meatballs and sauce over cooked pasta. Garnish with fresh parsley and grated Parmesan.

Servings and Timing

This recipe makes 12 meatballs, serving approximately 5 people (2-3 meatballs per person). The preparation takes about 20 minutes, and cooking time is another 20 minutes, for a total time of 40 minutes from start to finish. Each serving contains approximately 480 calories, making it a satisfying main course when paired with pasta or crusty bread.

Variations

Mediterranean Style: Add 2 tablespoons of chopped kalamata olives and 1 teaspoon of lemon zest to the meat mixture, then stuff with feta cheese instead of mozzarella.
Spicy Version: Incorporate 1 teaspoon of red pepper flakes into the meat mixture and use pepper jack cheese as the stuffing for a kick of heat.
Turkey Alternative: Substitute ground turkey for beef for a lighter option. Add 1 tablespoon of olive oil to the mixture to maintain moisture.
Pesto Infused: Mix 2 tablespoons of pesto into the meat mixture and use a combination of mozzarella and provolone for the filling.
Mini Appetizer Meatballs: Make smaller, bite-sized meatballs with tiny cheese cubes for party appetizers. Reduce cooking time accordingly.

Storage/Reheating

Refrigeration: Store leftover cooked meatballs with sauce in an airtight container in the refrigerator for up to 3-4 days.
Freezing Cooked Meatballs: Allow meatballs and sauce to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. They will keep well for up to 3 months. Label with the date for easy reference.
Freezing Uncooked Meatballs: Place shaped, uncooked meatballs on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Transfer to freezer bags and store for up to 1 month. No need to thaw before cooking; just add a few extra minutes to the cooking time.
Reheating from Refrigerated: The best way to reheat is in a covered skillet over medium-low heat until warmed through (about 5-10 minutes), or in a microwave at 70% power in 30-second intervals until heated to your liking.
Reheating from Frozen: Thaw overnight in the refrigerator for best results, then reheat as directed above. Alternatively, reheat from frozen in a covered saucepan over low heat, stirring occasionally, until fully heated through (about 15-20 minutes).

FAQs

How do I prevent the cheese from leaking out during cooking?

Make sure to completely seal the meat around the cheese cube, with no thin spots or cracks. Chill the formed meatballs for 15-20 minutes before cooking to help them hold their shape and maintain their seal.

Can I use a different type of cheese for stuffing?

Absolutely! While fresh mozzarella provides that classic cheese pull, you can experiment with cheddar, fontina, provolone, or even blue cheese for different flavor profiles. Just make sure to use cheese that melts well.

Why did my meatballs fall apart during cooking?

This could happen if the mixture is too wet or if there’s not enough binding agent. Make sure your onions aren’t too watery, add a few more breadcrumbs if needed, and ensure the egg is thoroughly mixed throughout.

Can I bake these meatballs instead of pan-frying?

Yes, bake them at 400°F (200°C) for about 15-20 minutes or until they reach an internal temperature of 160°F (71°C). You can still simmer them in sauce afterward for extra flavor.

What can I serve with these meatballs besides pasta?

These meatballs are versatile! Try them with crusty bread for sandwiches, over creamy polenta, with zucchini noodles for a lower-carb option, or simply with a side salad and garlic bread.

Can I make the meatball mixture in advance?

Yes, you can prepare the meat mixture and even form the meatballs up to 24 hours ahead. Store them covered in the refrigerator until ready to cook. This actually allows the flavors to meld together even better.

Are these meatballs gluten-free?

Not as written, but you can easily substitute gluten-free breadcrumbs or crushed gluten-free crackers for the Panko breadcrumbs to make them gluten-free.

How do I know if the meatballs are fully cooked?

The most reliable way is to use a meat thermometer – the internal temperature should reach 160°F (71°C). Alternatively, cut one open – there should be no pink remaining in the meat, and the cheese should be fully melted.

Can I double this recipe for a larger crowd?

Absolutely! Simply double all ingredients and work in batches when browning the meatballs. You may need to use a larger pan for simmering them in sauce or divide them between two pans.

What kind of marinara sauce works best?

You can use your favorite jarred marinara for convenience, or homemade if you prefer. Look for a sauce with a balanced flavor that’s not too sweet or too acidic. For extra flavor, consider sauces with herbs, roasted garlic.

Conclusion

These mozzarella stuffed meatballs transform an everyday dish into something truly special. The surprise element of the melted cheese center delights diners of all ages while the savory beef exterior delivers classic Italian flavors that satisfy the soul. Whether you’re preparing a family dinner, entertaining guests, or meal prepping for the week ahead, this recipe offers the perfect balance of simplicity and sophistication. The versatility allows for countless serving options, and the make-ahead potential makes it practical even for busy households. Master this recipe, and you’ll have a guaranteed crowd-pleaser in your culinary repertoire that will be requested time and again.

Mozzarella Stuffed Meatballs