Mozzarella Stuffed Meatballs Dish

Juicy mozzarella stuffed meatballs bring together tender beef, gooey cheese and savory Italian flavors in every bite perfect for family dinners or as crowd-pleasing party appetizers. These meatballs always steal the show whenever I make them and nobody can resist the molten cheese center tucked inside.

These meatballs became an instant favorite the first time I shared them with friends at a potluck now they are a go-to special treat whenever anyone needs cheering up.

Ingredients

• Ground beef: Choose an 80 percent lean blend for the juiciest texture and best flavor
• Large egg: Binds the meatballs so they hold their shape
• Small onion: Finely diced for sweetness and moisture select a firm onion with no sprouts
• Garlic cloves: Fresh garlic for depth and aroma mince it very finely
• Fresh parsley: Adds a pop of color and freshness chop just before using
• Panko breadcrumbs: Keeps the meatballs tender try to use Japanese style for lightness
• Parmesan cheese: Grated for salty nutty undertones look for freshly grated for richness
• Dried basil: Dried works well and adds that classic Italian note
• Dried oregano: Earthy and aromatic boost
• Salt: Just enough to bring everything together use fine kosher salt
• Freshly ground black pepper: Crank a few twists for gentle heat
• Fresh mozzarella cheese: Cut into cubes this is your molten core use high quality for the best stretch
• Olive oil: For browning richer flavor pick extra virgin
• Marinara sauce: Choose your favorite jarred or homemade sauce to simmer the meatballs
• Fresh parsley: For garnish sprinkle right before serving
• Grated Parmesan cheese: Crown the dish with more cheese when serving

Step-by-Step Instructions

Make the meatball mixture:

Combine ground beef egg onion garlic parsley breadcrumbs Parmesan cheese basil oregano salt and black pepper in a large bowl. Use your hands to blend everything together until evenly combined. Take your time—the more evenly mixed the better the texture.

Prepare the mozzarella cubes:

Cut the mozzarella into twelve half inch cubes. Aim for even pieces so each meatball gets the same gooey center. If your mozzarella is very moist pat it dry with a paper towel.

Stuff and shape the meatballs:

Scoop about two tablespoons of the meat mixture in your hands. Flatten slightly press a cube of mozzarella into the center then fold the meat up and around the cheese so it is completely sealed. Roll gently until smooth. Make all twelve meatballs the same size for even cooking.

Brown the meatballs:

Heat olive oil in a large nonstick skillet over medium high heat. Working in batches if needed arrange the meatballs in the hot oil. Let them brown on one side for two to three minutes then turn to brown the other side. The goal is a caramelized crust and to keep the balls intact.

Simmer in sauce:

Pour marinara sauce over the browned meatballs making sure they are mostly covered. Lower the heat to medium low and cover the pan. Let the meatballs simmer gently for ten minutes turning them once halfway through so each side bathes in the sauce.

Check doneness:

Test one meatball by cutting it open. The inside should be cooked through with no pink meat. For best results use a meat thermometer—look for one hundred sixty degrees. The cheese should be fully melted.

Serve and finish:

Plate the meatballs with their sauce over fresh pasta polenta or creamy mash. Sprinkle extra parsley and Parmesan on top for a fresh finish and cheesy kick.

Watching the cheese stretch inside each meatball is truly the best part for me and my family loves fighting over who gets the cheesiest bite. I still remember my little one’s face lighting up the first time we cut one open at the table.

Storage Tips

Leftover meatballs store beautifully in the fridge for up to four days just keep them in an airtight container. For longer keep meatballs in a freezer safe bag or container and freeze for up to three months. Reheat gently on the stove in extra sauce to prevent drying out or microwave in short bursts.

Ingredient Substitutions

If you do not have fresh mozzarella use block mozzarella or even little pieces of string cheese in a pinch. Ground turkey or chicken work well instead of beef for a lighter version. Swap panko for regular breadcrumbs or even crushed crackers if needed. For a punchier flavor add a teaspoon of dried chili flakes.

Serving Suggestions

These meatballs shine over spaghetti or creamy polenta. I also love sliding them into toasted hoagie rolls for the best meatball subs or serving them as small bites with toothpicks for easy entertaining. Let guests top their own with extra cheese and fresh basil.

Letting the meatballs simmer slowly in marinara is my favorite step the kitchen fills with the most inviting aroma and everyone always asks when dinner will be ready. This recipe is proof that little touches like melted cheese can turn simple comfort food into something truly memorable.

Recipe FAQs

→ How do I prevent the mozzarella from leaking during cooking?

Ensure the cheese is fully enclosed by the meat mixture and seal any cracks before browning. Gently roll meatballs to reinforce the seal.

→ Can I substitute another cheese for mozzarella inside the meatballs?

Yes, use cheeses that melt well such as provolone or fontina for a similar creamy center.

→ What is the best method for even browning?

Brown in batches without overcrowding the pan. Turn meatballs gently to color all sides evenly before simmering in sauce.

→ How do I know when the meatballs are cooked through?

The interior meat should reach 160°F and no longer be pink. The mozzarella should be melted and gooey in the center.

→ What are ideal sides or pasta types to serve with these meatballs?

Classic spaghetti, penne, or mashed potatoes pair well, along with a crisp green salad or garlic bread.