Mozzarella Stuffed Meatballs Recipe

If you’re on the hunt for a comfort-food hit that’s bursting with gooey, cheesy goodness, you’ve got to try my Mozzarella Stuffed Meatballs Recipe. I absolutely love how these meatballs come out tender on the inside with a delicious little mozzarella surprise center, all swimming in a rich marinara sauce. Once you try this recipe, I promise it’ll become your new go-to for cozy dinners or even impressive weeknight meals that’ll have your family asking for seconds.

this Recipe

Ingredients You’ll Need

For this Mozzarella Stuffed Meatballs Recipe, I like to stick to quality ingredients that come together perfectly without any fuss. Here’s a quick tip: choose fresh mozzarella, not the pre-shredded kind, so you get those beautiful melty pockets inside your meatballs.

• Ground beef: I prefer 80/20 for a juicy, tender meatball that doesn’t dry out.
• Egg: Acts like glue, binding everything together just right.
• Onion: Finely diced so it blends into the meat mixture, giving a mild sweetness.
• Garlic cloves: Freshly minced for that punch of flavor that every good meatball needs.
• Parsley: Adds a fresh, herbal note that balances the richness.
• Panko breadcrumbs: Light and airy, they keep the meatballs tender without heaviness.
• Parmesan cheese: A sprinkle boosts umami and depth in every bite.
• Fresh mozzarella: Cubed for stuffing—ensure it’s well-chilled so it’s easier to handle.
• Olive oil: For browning the meatballs to a perfect golden crust.
• Marinara sauce: Use your favorite store-bought or homemade sauce to simmer the meatballs until tender and juicy.
• Basil and oregano: Dried herbs add classic Italian flavors.
• Salt and pepper: Season to taste; I always start light and adjust as needed.

Variations

I love how versatile this Mozzarella Stuffed Meatballs Recipe is. Over time, I’ve played around a bit to suit different occasions and dietary needs—feel free to make it your own!

• Meat Blend: Swapping some ground beef for pork or turkey gives a nice twist—pork adds fat and flavor, turkey lightens the dish.
• Spice it Up: A pinch of red pepper flakes in the mixture adds a lovely warming heat my family loves.
• Gluten-Free: I use gluten-free breadcrumbs or crushed gluten-free crackers and it works just as well for those with sensitivities.
• Herb Swap: Fresh basil or even a little thyme can change up the herb profile beautifully if you want.

How to Make Mozzarella Stuffed Meatballs Recipe

Step 1: Mix Your Meatball Base

Start by combining the ground beef, egg, finely diced onion, minced garlic, parsley, panko breadcrumbs, parmesan, basil, oregano, salt, and pepper in a large mixing bowl. I like to mix everything gently with my hands to avoid overworking the meat, which can make the meatballs tough. Try to get an even distribution so every bite tastes consistent. When I first tried this, I scooped out bits and made sure not to over-mix — it really makes a difference in texture.

Step 2: Prep the Mozzarella for Stuffing

Cut your fresh mozzarella into small cubes about half an inch wide. Make sure the pieces aren’t too big—you want enough cheese in every bite but not so much that it bursts the meatball apart during cooking. I keep the cubes cold until I’m ready to stuff to help maintain their shape.

Step 3: Shape and Stuff Your Meatballs

Take roughly 2-tablespoon-sized scoops of your meat mixture, flatten them in your palm, and place one mozzarella cube in the center. Fold the meat around the cheese and roll into a ball, making sure the cheese is completely sealed inside. This is a fun part—you’ll feel like a meatball artisan! You should get about 12 meatballs from this batch.

Step 4: Brown the Meatballs

Heat olive oil in a large non-stick skillet over medium-high heat. Add the meatballs carefully — don’t overcrowd them so they get a good sear. After about 3-4 minutes, once the bottoms are golden brown, flip and brown the other side. That caramelized crust locks in all those delicious juices.

Step 5: Simmer in Marinara

Pour your marinara sauce over the browned meatballs, making sure they’re fully covered. Lower the heat to medium-low, cover the pan, and let them simmer for about 10 minutes. I flip the meatballs halfway through to ensure even cooking. This steamy environment gently cooks the meatballs while the cheesy center melts into perfection.

Step 6: Serve and Enjoy

I like to serve these over a bed of spaghetti or creamy polenta, garnished with fresh parsley and extra parmesan. The leftovers reheat wonderfully, too!

How to Serve Mozzarella Stuffed Meatballs Recipe

Garnishes

I always top the meatballs with a sprinkle of freshly chopped parsley and a bit of grated parmesan cheese for an extra pop of color and flavor—it’s a simple touch that really elevates the dish. A drizzle of good-quality olive oil just before serving also never hurts!

Side Dishes

These mozzarella stuffed meatballs shine served over spaghetti tossed with olive oil or alongside creamy polenta. I’ve also enjoyed them with garlic bread and a crisp green salad for a well-rounded meal that’s not too heavy.

Creative Ways to Present

For parties or casual get-togethers, I like to serve these meatballs on skewers with some cherry tomatoes and basil leaves—a crowd-pleasing, fancy-yet-easy appetizer. Another fun idea is to pile them on mini slider buns for a finger-food twist that’s perfect for game day.

Make Ahead and Storage

Storing Leftovers

I keep leftover mozzarella stuffed meatballs in an airtight container in the fridge for up to 3 days. Heating gently in sauce ensures they stay moist and tender instead of drying out. I always make sure they’re completely cooled before storing to maintain quality.

Freezing

Freezing works great with this recipe! After shaping the meatballs but before cooking, I freeze them on a baking sheet lined with parchment paper for about 2 hours, then transfer to a freezer bag. This way, you can cook them straight from frozen whenever you want—just add a few extra minutes to your simmer time.

Reheating

For reheating, I warm the meatballs gently in a covered skillet with marinara sauce over low heat so they don’t dry out. Microwaving works in a pinch, but I prefer stovetop heating for the best texture.

FAQs

Final Thoughts

I have to say, this Mozzarella Stuffed Meatballs Recipe holds a special place in my heart—it’s the one meal that manages to impress guests and satisfy picky eaters with the same deliciousness. It’s simple enough for a weeknight but fancy enough for company. The gooey mozzarella center is seriously the best part, and once you nail making these, I guarantee it’ll become a family favorite. So next time you’re craving something warm and cheesy, give this recipe a try—you’ll thank me later!

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