Stuffed Meatballs with Mozzarella Cheese are a wonderful twist on a classic favorite. These meatballs are juicy and flavorful on the outside, but the real surprise is the gooey mozzarella cheese hiding right inside. Each bite gives you that perfect mix of savory meat and melty cheese, making them a total crowd-pleaser.
I love making these meatballs when I want something comforting but a little special. One tip I’ve learned is to freeze the rolled meatballs with the cheese inside for about 15 minutes before cooking—it helps keep the cheese from leaking out and makes them easier to handle. Plus, you can make a batch ahead of time and enjoy them whenever you want.
My favorite way to serve these is with a simple spaghetti marinara or just on their own as a snack with some dipping sauce. Whenever I bring these to a potluck or family dinner, they disappear fast because everyone loves the cheesy surprise. They always bring a smile to the table and make me feel like I’m sharing a little bit of home.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Ground Meat: Using a blend of beef and pork adds great flavor and keeps the meatballs juicy. If you want a lighter option, turkey or chicken works well too but can dry out faster.
Breadcrumbs: They help hold the meatballs together and keep them soft. If you’re gluten-free, use gluten-free breadcrumbs or crushed crackers.
Mozzarella Cheese: Fresh mozzarella is creamy and melts perfectly inside. If fresh isn’t available, low-moisture mozzarella also works but be careful it doesn’t dry out while cooking.
Parmesan Cheese: This adds a nice salty, nutty flavor. You can swap for Pecorino Romano or omit it for a milder taste.
Italian Herbs & Garlic: These are key for flavour without overpowering the meat. Fresh parsley brightens the dish, but dried herbs work fine if fresh isn’t on hand.
How Can You Keep The Mozzarella From Leaking Out?
Stuffing the cheese—and having it stay inside—can be tricky. Here are some tips to prevent the mozzarella from leaking:
- Use firm, chilled mozzarella cut into small cubes for easy stuffing and less melting out.
- Make sure to shape the meat tightly around the cheese with no gaps or holes.
- Chill or freeze the meatballs for 10-15 minutes before cooking to firm them up.
- When browning, turn gently so they don’t break open.
- Cooking them in sauce after browning helps keep moisture inside and fully melts the cheese without drying the outer meat.
These tips helped me get gooey cheese inside every time, making the meatballs a real treat.
Equipment You’ll Need
- Large mixing bowl – great for combining all the ingredients without mess.
- Measuring cups and spoons – keep your recipe balanced and flavors right.
- Sharp knife and cutting board – for cubing mozzarella cheese cleanly and safely.
- Skillet or frying pan – a heavy-bottomed pan helps brown meatballs evenly.
- Spatula or tongs – lets you turn meatballs gently without breaking them.
- Baking sheet (optional) – useful if you want to chill meatballs before cooking.
Flavor Variations & Add-Ins
- Swap mozzarella for provolone cheese for a sharper taste and similar meltiness.
- Add finely chopped spinach or kale to the meat mix for extra color and nutrients.
- Mix in Italian sausage instead of ground beef for a spicier, more seasoned meatball.
- Stir fresh chopped basil or oregano into the meat for a burst of fresh herb flavor.
How to Make 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 large egg
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
- 8 oz (225g) fresh mozzarella cheese, cut into small cubes
- 2 cups marinara sauce (store-bought or homemade)
- Olive oil, for frying
- Fresh basil or parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 30 minutes for cooking. There’s an optional 15-minute freezing step to help keep the cheese inside the meatballs, so expect the whole process to take around 45 minutes if you include that.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, egg, dried Italian herbs, salt, and pepper. Mix everything until just blended – don’t overwork the meat or your meatballs might turn out dense.
2. Form and Stuff the Meatballs:
Take about 2 tablespoons of the meat mixture and flatten it in your hand. Place a cube of mozzarella cheese in the center, then wrap the meat fully around the cheese, shaping it into a round ball. Repeat this until all the meat mixture is used, making about 12 meatballs.
3. Chill the Meatballs (Optional but Recommended):
Place the meatballs on a baking sheet and freeze them for about 15 minutes. This helps keep their shape and stops the cheese from leaking while cooking.
4. Brown the Meatballs:
Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning gently, until browned on all sides. This takes roughly 8 to 10 minutes. Be careful to handle them gently so they don’t break open.
5. Simmer in Sauce:
Pour the marinara sauce over the browned meatballs in the skillet. Cover the pan, reduce the heat to low, and let the meatballs simmer in the sauce for 15 to 20 minutes until they’re cooked through and the cheese inside has melted beautifully.
6. Garnish and Serve:
Sprinkle chopped fresh basil or parsley over the cooked meatballs before serving. These meatballs are delicious served over pasta, creamy polenta, or with crusty bread to soak up the yummy sauce.
Enjoy your warm, cheesy, stuffed meatballs that bring comfort and smiles with every bite!
Can I Use Frozen Mozzarella for the Stuffed Meatballs?
It’s best to use fresh, chilled mozzarella for stuffing. If your mozzarella is frozen, thaw it completely and pat dry before cutting into cubes to avoid excess moisture that can cause leaking.
How Can I Make These Meatballs Ahead of Time?
You can prepare and stuff the meatballs in advance, then freeze them on a baking sheet. Once frozen, transfer to a freezer bag and store for up to 2 months. When ready to cook, simmer directly in sauce from frozen, adding a few extra minutes to the cooking time.
What’s the Best Way to Store Leftovers?
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through.
Can I Use Other Cheeses Instead of Mozzarella?
Yes! Provolone or fontina are great melty alternatives. Avoid very soft cheeses like brie, which can melt too quickly and leak out during cooking.
