Mozzarella Stuffed Meatballs
Experience the cheesy goodness of mozzarella stuffed meatballs. Enjoy them as an an entree or as a show-stopping appetizer.
Mozzarella stuffed meatballs are the kind of recipe that feels a little extra—but they’re actually really simple to make. Bite into one and you’ll find a gooey, melty mozzarella center wrapped in tender, flavorful beef. These meatballs are just as perfect for weeknight dinners as they are for parties.
Whether you’re piling them on spaghetti, tucking them into a hoagie roll, or serving them on toothpicks with marinara for dipping, they’re always a hit. And because they bake in the oven, cleanup is easy, too.
Why You’ll Love It
Cheesy surprise inside. Every bite has a melty mozzarella center that takes these meatballs to the next level.
Family favorite. Serve them with pasta or on subs—kids and adults both love them.
Great for entertaining. Perfect as an appetizer, especially with sauce on the side for dipping.
Make-ahead friendly. You can prep them ahead and bake just before serving.
Classic flavor. Italian seasonings, garlic, and Parmesan bring cozy, familiar taste.
Ingredient Notes
- Ground beef: Use 85% or 90% lean for a nice balance of flavor and moisture.
- Mozzarella: Ciliegine (“cherry size”) mozzarella balls melt beautifully. You can also dice larger pieces of mozzarella into 1-inch cubes.
- Parmesan: Adds sharp, salty flavor—freshly grated is best.
- Breadcrumbs: Fine, dry breadcrumbs help bind the meatballs and keep them tender.
- Italian seasoning: Adds a classic herby touch—feel free to swap in fresh herbs if you have them.
Steps to Make Mozzarella Stuffed Meatballs
- Preheat the oven and line a baking sheet with foil. Grease it lightly.
- Mix the beef, garlic, Parmesan, breadcrumbs, egg, milk, and seasonings in a large bowl until well combined.
- Divide into 16 to 18 portions. Press a piece of mozzarella into each and shape into sealed meatballs.
- Place the meatballs on the pan and bake until cooked through, about 25 to 30 minutes.
- Serve hot with marinara sauce for dipping or spoon over pasta.
Recipe Variations
- Meat: Instead of all beef, use part pork or veal or use turkey or chicken. If you use poultry, they must be cooked a few minutes longer, to 165 F.
- Breadcrumbs: Substitute fresh, dried breadcrumbs or panko for the fine, dry breadcrumbs.
- Cheese: You can substitute another cheese for the mozzarella balls. Use fresh mozzarella, fontina, cheddar, or whatever you have on hand. Dice the cheese into cubes about the size of cherries.
Serving Ideas
- As an appetizer, serve the meatballs from a slow cooker or chafing dish with toothpicks, small plates, and napkins for guests. Provide small bowls of marinara sauce, pizza sauce, or cheese sauce for dipping
- Serve the meatballs and sauce with pasta, like this cacio e pepe or roasted garlic spaghetti.
- Serve them with roasted or mashed potatoes and a side vegetable.
- Make meatball subs with stuffed meatballs and sauce.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the fridge for 3 to 4 days.
Freeze: Cool the meatballs completely, then freeze in a zip-top bag or container for up to 4 months.
To Reheat: Place on a foil-lined pan and bake at 350°F for 8 to 12 minutes, or until hot throughout.
Mozzarella Stuffed Meatballs
Ingredients
- 1 1/2 pounds ground beef, I like 85% to 90% lean
- 1 1/2 teaspoons garlic, minced
- 1/3 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/4 cup breadcrumbs, fine dry
- 1 tablespoon milk
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 6 ounces mozzarella cheese, balls, ciliegine (about 16 to 18)
Instructions
- Heat the oven to 350°F and line a large rimmed baking sheet with foil. Oil the foil or spray it with cooking spray.
- Combine the ground beef, minced garlic, Parmesan cheese, egg, breadcrumbs, milk, Italian seasoning, salt, garlic powder, and pepper in a large bowl. Mix until the ingredients are well combined. Divide the meat mixture into 16 to 18 pieces, each roughly 1.5 to 1.6 ounces.
- Wrap each portion of meat around a ball of mozzarella cheese and shape it into a meatball. Make sure the cheese is well-wrapped and sealed.
- Arrange the meatballs in the baking pan and bake for 30 minutes, or until thoroughly cooked. If you check with an instant-read thermometer, look for an internal temperature of 160°F.
- Serve the meatballs warm as an appetizer with marinara or pizza sauce on the side, or toss them in hot marinara sauce and serve over pasta for a satisfying family dinner.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
I love the idea of using fresh mozzarella and can’t wait to try these!