🧀 Mozzarella Stuffed Meatballs
These Mozzarella Stuffed Meatballs feature tender beef meatballs seasoned with garlic, herbs, and Parmesan—each one hiding a gooey melted mozzarella center. Simmered in rich marinara, they’re a cheesy, satisfying twist on a traditional favorite.
Equipment
- Large bowl
- Baking sheet or skillet
- Saucepan
- Spoon or cookie scoop
Ingredients
For the Meatballs:
- 1 ½ lbs ground beef 80–85% lean
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 garlic cloves minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh parsley or 1 tsp dried
- 12 –16 small cubes of mozzarella cheese about ½–¾ inch each
For Cooking:
- 1 tablespoon olive oil if pan-searing
- 2 –3 cups marinara sauce homemade or store-bought
Instructions
Make the Meatball Mixture
- In a large bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley until just combined.
Form and Stuff the Meatballs
- Divide mixture into 12–16 portions. Flatten each portion slightly, place a cube of mozzarella in the center, and wrap the meat around to fully enclose the cheese. Roll into balls.
Cook the Meatballs
- Option 1: Pan-Sear + Simmer
- Heat olive oil in a large skillet over medium heat. Brown meatballs for 2–3 minutes per side, then pour marinara sauce over and simmer for 15 minutes, covered, until cooked through.
- Option 2: Bake + Simmer
- Preheat oven to 400°F (200°C). Place meatballs on a baking sheet and bake for 15–18 minutes. Then transfer to a saucepan with marinara and simmer for 5–10 minutes to soak up flavor.
Notes
💡 Tips for Success
Use low-moisture mozzarella to avoid cheese leakage Wet hands when rolling meatballs to prevent sticking Don’t overmix the meat mixture—this keeps them tender
Use low-moisture mozzarella to avoid cheese leakage Wet hands when rolling meatballs to prevent sticking Don’t overmix the meat mixture—this keeps them tender