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Mozzarella Stuffed Meatballs

Mozzarella Stuffed Meatballs

Julia
These Mozzarella Stuffed Meatballs are juicy, tender beef meatballs filled with a gooey mozzarella center. Perfect for pasta night, subs, or appetizers, this easy stuffed meatball recipe delivers bold Italian-style flavor with a cheesy surprise in every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 18 meatballs

Ingredients
  

  • 1 pound ground beef 80/20 recommended
  • 1 cup breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 garlic cloves minced
  • ¼ cup fresh parsley chopped
  • 2 tablespoons milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 8 ounces mozzarella cheese cut into ½-inch cubes
  • 1 cup marinara sauce for simmering or serving
  • 1 tablespoon olive oil if pan-searing

Instructions
 

  • Prep
  • Preheat oven to 400°F (200°C) if baking.
  • Line a baking sheet with parchment paper.
  • Cut mozzarella into small cubes and keep chilled.
  • Mix the Meat
  • In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, milk, salt, pepper, and Italian seasoning.
  • Mix gently with your hands until just combined. Do not overmix.
  • Stuff the Meatballs
  • Scoop about 2 tablespoons of meat mixture.
  • Flatten slightly in your palm.
  • Place one cube of mozzarella in the center.
  • Wrap the meat around the cheese and roll into a smooth ball.
  • Ensure the cheese is fully sealed inside.
  • Repeat with remaining mixture.
  • Cook
  • Oven Method (Recommended):
  • Place meatballs on prepared baking sheet.
  • Bake for 18–22 minutes, until browned and internal temperature reaches 160°F.
  • Stovetop + Sauce Method:
  • Heat olive oil in a skillet over medium heat.
  • Brown meatballs on all sides (6–8 minutes).
  • Add marinara sauce and simmer for 10–15 minutes until fully cooked.
  • Rest & Serve
  • Let meatballs rest for 5 minutes.
  • Spoon warm marinara over the top.
  • Garnish with extra Parmesan and parsley.
  • Serve immediately for best cheese pull.

Notes

  • Use 80/20 beef for best flavor and moisture.
  • Avoid overmixing to keep meatballs tender.
  • Fully seal mozzarella inside to prevent leaking.
  • Store leftovers in the refrigerator up to 4 days.
  • Freeze cooked meatballs up to 3 months.
  • Reheat gently in sauce for best texture.
Keyword Mozzarella Stuffed Meatballs