Stuffed Meatballs with Mozzarella Cheese are the perfect mix of juicy ground meat and gooey, melty cheese inside. These meatballs get a delicious surprise in the middle—a little ball of mozzarella that melts as they cook, making every bite extra special. The outside is seasoned just right, giving a great balance between the meaty flavor and the creamy cheese inside.
I love making these because they feel so special without being hard to put together. The best part is hiding that cheese center and watching it melt when you cut into the meatballs. It’s like a fun little cheesy treasure in every single one. Whenever I serve them, they disappear so fast, and I always have to promise to make them again soon.
These meatballs are great on their own, with some tomato sauce, or even as a tasty sandwich filling in a soft roll. I sometimes serve them with a side of pasta or a fresh salad to keep things simple and satisfying. If you’re after a crowd-pleaser that feels a little fancy but is really easy to enjoy, stuffed meatballs with mozzarella are the way to go!
Key Ingredients & Substitutions
Ground Meat: I like using a mix of beef and pork for juicy, flavorful meatballs. If you prefer, just beef or turkey work well too for a leaner option.
Breadcrumbs: These help bind the meatballs and keep them tender. If you’re gluten-free, try crushed gluten-free crackers or oats instead.
Mozzarella Cheese: Fresh mozzarella melts beautifully inside. If you want a different flavor, try provolone or fontina cubes, but mozzarella gives that classic creamy center.
Parmesan & Parsley: Parmesan adds a nice sharp bite, and fresh parsley brightens the flavor. If no fresh parsley is around, dried parsley works though the taste is milder.
How Do You Stuff Meatballs Without Cheese Leaking Out?
Keeping that melted mozzarella inside takes some care. Here’s how I make sure it stays put:
- Use chilled, firm mozzarella cut into neat cubes for easy wrapping.
- Flatten your meat well in your palm, place the cheese cube in the center, and carefully wrap the meat completely around it.
- Seal all edges by gently pressing and rolling the meatball—no cracks or gaps.
- Brown meatballs gently over medium heat to form a crust that helps seal them before baking.
- Bake in sauce to finish cooking; this keeps meatballs moist and helps contain the cheese.
With these tips, you’ll get melty cheese in each bite without leakage. I find this method reliable and the results always impress guests!
Equipment You’ll Need
- Large mixing bowl – Perfect for combining all the meatball ingredients evenly without making a mess.
- Sharp knife – Helps you cut the mozzarella into neat cubes for easy stuffing.
- Cast-iron or heavy skillet – Great for browning the meatballs evenly and getting a nice crust.
- Baking dish or oven-safe skillet – To bake the meatballs in sauce and keep them juicy.
- Tongs or slotted spoon – Easy for turning and removing meatballs without breaking them.
Flavor Variations & Add-Ins
- Try ground turkey or chicken for a lighter taste while keeping the same cheesy center.
- Add chopped spinach or basil inside the meat mixture for extra freshness and color.
- Mix in some crushed red pepper flakes if you like a little heat with your meatballs.
- Swap mozzarella for cubes of pepper jack for a cheesy bite with a spicy twist.
Stuffed Meatballs with Mozzarella Cheese
Ingredients You’ll Need:
- 1 lb (450g) ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 large egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 4 oz (110g) fresh mozzarella cheese, cut into 1-inch cubes
- 2 cups marinara or tomato sauce
- 2 tbsp olive oil (for frying)
- Additional chopped parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10 minutes to brown the meatballs, and 20-25 minutes to bake them in sauce, totaling approximately 45-50 minutes.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently mix together the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, chopped onion, egg, milk, salt, pepper, and oregano. Be careful not to overmix so your meatballs stay soft and tender.
2. Stuff the Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in your palm. Put a cube of mozzarella cheese in the center, then carefully wrap the meat around it, shaping it into a round ball that fully encloses the cheese. Repeat with the rest of the meat and cheese.
3. Brown the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until they are nicely browned on all sides (about 5-7 minutes). Remove them from the skillet carefully — they don’t need to be fully cooked yet.
4. Bake in Sauce:
Pour the marinara or tomato sauce into a baking dish or oven-safe skillet. Place the browned meatballs into the sauce, cover, and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the meatballs are cooked through and the mozzarella inside is melted and gooey.
5. Garnish and Serve:
Remove the meatballs from the oven and sprinkle with extra chopped parsley if you like. Serve hot with some sauce spooned over them. These meatballs pair beautifully with pasta, crusty bread, or a fresh side salad.
Can I Use Frozen Mozzarella for Stuffed Meatballs?
Yes, but make sure it’s fully thawed and well-drained before cutting into cubes. Excess moisture can cause the cheese to leak during cooking.
How Do I Store Leftover Stuffed Meatballs?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave until warmed through.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare and stuff the meatballs, then refrigerate them for up to a day before cooking. Just brown and bake as usual when ready to serve.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs, crushed crackers, oats, or even ground nuts work well as binders. Just use the same amount to help keep the meatballs moist and tender.
